[Standard FTC Disclosure] I received my Oklahoma Joe's Rider DLX at no charge. I am sponsored by Certified Angus Beef® Brand.
Tonight is the college football championship between LSU and Clemson - GO TIGERS! (Boy, way to commit, Chris.)
I have the perfect Game Day food for you - the Ooey, Mooey, Gooey Brisket Slider - or for short the OMG Brisket Slider.
Why yes, that is deliciously smoked brisket with pepper jack and sharp cheddar on a "grilled cheese" made with a freaking Krispy Kreme donut!
- Ooey - As in, you are walking through the office, spot a box and say, "Oooo donuts!"
- Mooey - Smoked beef brisket
- Gooey - A blend of your favorite cheeses
The OMG Brisket Slider works too, since the first thing you exclaim when eating it is OMG!
So that's the short version, here's the detail.
The folks at Oklahoma Joe's gave me a killer Christmas gift this year - one of their new
Oklahoma Joe Rider DLX pellet grills. It is the biggest pellet grill I've had, and I couldn't wait to try it out. I have a full review post coming soon, but this is a BBQ beast.
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| The Oklahoma Joe's Rider - DLX - The famed offset smoker manufacturer has entered the pellet grill market with 1,234 square inches of BBQ goodness. Full review coming. |
How I Choose My Briskets
This is what I look for when I'm out shopping for a brisket.
- Certified Angus Beef® Brand - I rely on their 10 science-based quality standards for a well-marbled, juicy brisket. If I can't get C.A.B., then I look for a USDA Prime grade brisket.
- Size - Normally, I am splitting the point and flat into two roasts. In that case, I am looking for a 17-20 pound brisket. If I'm smoking the brisket whole and on a kamado grill, I need something smaller, and I look for a 13-lb brisket. In the case of this OK Joe Rider, size is not an issue.
- Shape - I want a flat that is even in thickness across the end. I want it to feel supple when I pick it up. I look for the point to be thick and evenly cut.
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| To split the brisket, I use a razor-sharp boning knife and start cutting at the fat line near the tip of the flat. I just use shallow cuts working down and following the fat-vein while my free hand peels the flat up off of the point. |
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| Then I inject the brisket with some Butcher's Original Brisket Injection. |
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| I used a pecan-oak-cherry blend of wood pellets and preheated the Rider to 275°f. |
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| I smoke my briskets on a rack and half-sheet pan like this mainly to keep my pits clean. The top shelf has the burnt ends finishing up in a braise. |
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| I smoked the brisket until he got dark, about 170°f internal temperature, and then wrapped it in foil with about 1/2 cup beef stock. I put that back in until the brisket is probe tender at an internal temperature of about 205°f. |
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| After the brisket rested, wrapped in foil, I took it out and put it back into the smoker for about 10-15 minutes to reset the bark. Otherwise, it gets mushy. |
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| Sliced brisket flat, aka "lean". Nice dark bark, deep smoke ring, and juicy. |
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| The slices of flat drape loosely over your finger, just like they should. |
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| The burnt ends were fabulous. I toss them in a 50/50 mix of Blues Hog Original and Tennessee Red. I add some beef jus to that to thin it out a little more. You want the burnt ends kissed with sauce, not drenched. |
Now that I have leftover brisket, it is time to make the OMG Brisket Slider! That starts with a trip to one place for me - Krispy Kreme!
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| This is always a "good sign." |
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| Split the donut in half. These are delicate, which makes it difficult to cut them. You'll want to use a sharp, serrated bread knife. |
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| Place the donut cut side down, top with a slice of cheddar and about a 1/4 cup of brisket. For this one, I just used the scraps left on the cutting board after slicing the brisket. |
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| For this one, I used a leftover slice of brisket. Warm your brisket up gently in some stock in a small skillet on low heat. If you throw it in a microwave or a hot pan, it's probably going to tighten up while reheating. |
Top the brisket with a LIGHT drizzle of BBQ sauce, I like Blues Hog Original but whatever you want works. Top that with another slice of cheese. I've done several combinations, but my favorite seems to be pepper jack and sharp cheddar. Havarti and smoked cheddar is a good combo too. Top that with the other donut half, cut side up.
