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Originally Posted by Mapiva  Thank you everyone for your help on our first BBQ project!! We picked a doozy, but I'm glad we did it. |
Brisket is one of the more difficult cuts to smoke. I tried to talk you out of it, glad you didn't listen to me. And my comment about medium rare on a chuck roast seems to have generated more heat than smoke, so to speak.
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My question now is, what do I do with the rest of it to perk it up a bit and make it moister?
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Corned beef hash is, oddly enough, made with a corned beef brisket. You can make a good hash with leftover smoked beef brisket.
Rough outline of the recipe - fry a potato or two, cut into small dice, in a bit of oil. You want about equal volumes of potato and brisket. After about 6 - 8 minutes add a handful of finely chopped onion to the potatoes. Diced bell pepper or jalapeno is a nice addition here as well. Continue frying over medium heat. When the onion bits are soft and translucent, add in your chopped brisket. If not doing too big a batch, cutting it by hand can be done, but small batches worked with short pulses in a food processor can do the trick. You want recognizable bits of meat, not a gooey brown slurry.
Continue frying just long enough to heat the beef. A spoonful or three of Q sauce stirred in would not be out of place, a coarsely chopped green onion adds a bit of color. Put the mix onto plates, top with a poached egg or two, perhaps fried to your liking instead of poached. Salt, pepper, hot sauce to taste. For a dish like this I prefer soft, runny yolks, but not everyone finds them appealing
mjb.
My Bad 
