I've been a kick lately and smoking a lot of meat. I've heard of steak and eggs, so I figured why not brisket and eggs.

That looks delicious!

I'd say your protection is definitely inadequate! You need a rocket launcher for such a bounty!

H&K-Guy

Would you care to share your recipe for Brisket?
I haven't dared to try on my Egg yet.

Yours looks scrumptious!!

I just got through eating breakfast and now I am hungry again.

Nice touch with the utilitarian SIG Pro, excellent BBQing gun. I prefer my eggs over medium when you fix my plate up. It's a six hour drive down, so I'll be there in time for early dinner.

You have a very high approval rating down here in Oklahoma!

I'm vthoky, and I approve SIG4EVA's message.

quote:

Originally posted by wreckdiver:
Would you care to share your recipe for Brisket?
I haven't dared to try on my Egg yet.

Yours looks scrumptious!!

Brisket is less of a recipe and more of a very detailed, meticulous process. Temperature schedules, crutch timing, etc.. How you plan to break the stall to get it to cook before you're too old to have the teeth to eat it, but still not too fast so it'll have the right pull.

I've come up with a different kind of plan than the usual texas crutch and have come up with perfect pull. When I get it down to the science I'll share.

Brisket and eggs definitely calls for breakfast tacos. Soft fluffy scrambled eggs with some shredded brisket thrown in at the last minute on warm homemade or fresh store bought (H-E-B being my favorite) flour tortillas is the best. Cheese and salsa for the top are optional, as is a good smokey bbq sauce. Wrap them up in some foil and you’ve got breakfast on the go.

That looks amazing!

quote:

Originally posted by wreckdiver:
Would you care to share your recipe for Brisket?
I haven't dared to try on my Egg yet.

Yours looks scrumptious!!

This one was an experiment. I injected it with a concentrated beef broth, garlic and onion power, and salt letting it sit overnight. I was seeing if an injected brisket would be juicy with crutching and it worked out great.

My rub is a mix of montreal steak seasoning, texas roadhouse seasoning, chili, cumin, cayenne, garlic, onion, and costco organic no salt seasoning (this specifically makes an awesome bark).

I rub the brisket in olive oil and then cover it in the rub. It was smoke at 225 degrees with the temperature probe set at 195. I used mostly mesquite with some alder thrown in as well.

Looks great! I made a American Wagyu brisket last week. Just cubed up the last couple pounds of it for some nice brisket stew yesterday.

I need to take up smoking! Looks wonderful!!