Brisket Shells: Twice Baked

omba

Had some leftover brisket. (I still never had one hot off the egg!) Anyway ... I figured that I'd play for dinner tonight. That said, here's what I did ...[p]Brisket Shells[p]
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I made a "glop" with the following in a food processor:
2 cups of ends an leftover brisket chopped pretty fine
1 cup ricotta cheese
1 cup sour cream
2 cups shredded sharp cheddar
1 TBS fresh ground black pepper
1 TBS Tsunami Spin
Then I added about 1/2 stick butter cubes on top.[p][p][/p]
I egged the potatoes for about one hour at 400 degrees indirect and scooped out the flesh. I tried to leave about 1/4 inch of the "meat" along the skin wall to prevent collapse.[p][p][/p]
I added the flesh to the "glop" and mixed with a spoon[p][p][/p]
While I was glopping that mix, I put the shells back on the egg to firm up. Why? I had nothing better to do, and I wanted to seal that inside wall.[p][p][/p]
I put the "glop" into the shells and decorated with some more shredded cheddar.[p]They go back into the egg tonight ... I'm guessing about 20-30 minutes at around 350. Don't know whether to go direct or indirect yet, but I'll figure something out.
We'll see! :-)[p]Later,
Peter

Unknown

omba, looks like you kicked it up a notch. Let us know how it comes out please.