Wednesday, April 25, 2018

Leftover Brisket: Brisket, Egg, and Cheese Biscuits.

[FTC Disclaimer]  We have no affiliation with Deep South Smokers.  Flame Boss has given us samples but we have also bought units from them at full price too, they are worth it.  We are proud to be sponsored by Certified Angus Beef Brand but this is not a sponsored post.

We smoked a couple of briskets a couple of weekends ago to practice for upcoming BBQ competitions.  The next morning I woke up at 5am with this idea in mind.  It's a brisket, egg, and cheese biscuit, complete with a cheese skirt.

  • The brisket was shredded from the point, the best part of the brisket IMO.
  • I seasoned the egg with a little of our beef rub recipe and fried it sunny side up.
  • I made a "cheese skirt" using Bojangle's concept for the Cheddar Bo biscuit that they used to sell.  I took the bottom half of a biscuit, topped it with fresh shredded Colby-jack cheese, and put it on a sheet pan in a 425f oven for 3-4 minutes.  This melts the cheese in a "skirt" around the biscuit.
  • Alexis made the lemon pepper sour cream biskets.  

I could have done the briskets on our kamado grills but since it was for competition practice, I used the Deep South Smokers GC36.  This is a gravity fed, insulated box smoker.  

The Flame Boss is an electronic controller that maintains a specific temperature in your cooker and monitors the cooking temperature of up to 3 meats.  It is wireless via wi-fi so it lets me keep an eye on things on my smart phone.  These work with a pit like my Deep South or something smaller like Big Green Eggs.
 I use several factors for selecting my briskets.
  • Source - When possible, I like to get Certified Angus Beef Brand briskets because I find their 10 quality standards provides a consistent brisket.  My second choice is prime briskets, usually from Costco because they are about the only store that routinely carries prime brisket in my area.  I'll do wagyu from time to time but I've scored better without it.  
  • Size - It depends. For competition I look for 17-18 pounds.  If I'm cooking it whole on a large Big Green Egg, the length limits it, usually around 13 pounds. 
  • Shape - For competition I buy 2 briskets. One with a very nice flat and the other with a big point. I get two because on one, I trim the point short so part of the point protects the flat. I'll take my slices from that flat and the burnt ends from the other point.  The flat should be well marbled, flexible, and have "mostly even" thickness. It should also have color to it, I don't like pale briskets.  If I am just buying one for home, I look for the one that has the nicest flat with a decent point.
We separate the brisket flat from the point for competition.  It makes the cook time faster and it gets more bark on my point for burnt ends. 

Both flats turned out nicely - tender, flavorful bark, juicy, and a bright smoke ring.

I make burnt ends out of the points.  We cut them into cubes, reseason them, and put them back in the smoker for a while.  In competition, we sauce the burnt ends but when I do them for ourselves, I usually don't sauce them.

Burnt ends are my favorite single bite in BBQ.  They are so delicious and nutritious.

 I put the recipe for Lemon Pepper Biscuits on BigOven so I'll just link that here.

Folding the dough makes it flaky.  The first time we didn't roll them out thin enough and ended up with 4-inch tall biscuits, it was hilarious.

The far left biscuit is a bit "less attractive" than his friends because we used all the leftover bits of dough to make him.

Mmmm homemade buttery, flaky biscuit are the best.

We usually get about 10 or 11 because we like our biscuits thick.

The cheese skirt stiffens when cooled slighly, giving it a cheese toast kind of texture. I find that it makes the cheese flavor more robust.

I normally fry my eggs "over medium" when I am eating them straight.  But when I am putting them on a burger, salad, or something like this biscuit, I like to get the runny yolk all over the place.

This is one heck of a way to use leftover brisket.