Brisket

007

Has anyone ever tried this or something like it on an Egg?
A whole Brisket. Remove the fat end, Butterfly the rest. Coat inside and out with "rub". Place ground pork sausage and chopped Andouille sausage along with sliced onion and peppers in the center. Wrap and tie into a roll. Cook @ 225, indirect, for 24 hours.

Unknown

007,
Here's a link to a recipre and photo of Chef Will's product. I'll be doing one tomorrow. Have fun
[ul][li]CHef Will's recipe and result.[/ul]

Spring Chicken

007,
Did this idea come to you in a dream, perchance after you spent the day sipp'n some suds? And did it sound all too familiar? Chef Wil posted the recipe and fantastic results a few days ago. [p]Spring Chicken
Spring Texas USA

WooDoggies

msa,

Here are some photos of the process....[p]
Layering the andouille over the ground pork.
On top of that goes the last of the chopped vegetables.[p][p][p]Cappy suturing the with nurse PBR assisting.[p][p][p]Ready to cook.[p][p]
You will love this dish![p]John

007

WooDoggies, Thanks for the help. Gonna try it Saturday.
BTW, were you a surgen in a previous life? Nice stiches.

Marvin

WooDoggies,
Great photos; thanks. I just got done doing all those things. The stuffed brisket lies in the fridge waiting to meet the Egg tomorrow about noon. Have a great weekend.

WooDoggies

007,[p]The sewing credit goes to Cap'n. The man worked in professional kitchens for years before going corporate.
He's great fun to watch in the kitchen...... like the efficiency of a machine.[p]John[p]