First Brisket on the Bradley

[stantonl]

Thanks for the link to the Worcestershire sauce recipe. I'll definitely be giving that a try after I get back from Tampa.

Larry

[drewpatton]

After tampa?? Im trying it tonight! So....In a few weeks ill let you know how it turns out!

[OU812]

Good lookin brisket BLSH

I have always separated the point from the flat, cooks more evenly for me, more bark too.

But thats just me, to each there own.

Could you explain whats your "hot chop" ?

Thanks.

[BuyLowSellHigh]

Hot Chop - a personal favorite.  It's what I do with the ends and prices (and usually the point portion) of a good smoked brisket.  It's basically a chopped beef barbecue mix.  It's an alternative to Burnt Ends that Pachanga described.  In the southeast part of TX over toward LA burnt ends aren't so popular, but mixes of chopped brisket with other goodies and sauce are very common.  A lot of the barbecue houses around here have their own standard mix.

The basic drill is to chop the brisket ends and trimmings, add it to some onions and jalapenos that have been sauted until soft, heat it all together with your favorite sauce for smoked brisket.  The fun comes with the additions - some smoked sausage leftover (or withheld for this purpose) some pork butt, some chopped pickle if you wish.  It's a creative mix.  My personal favorite is about 1/2 brisket ends and trimmings, 1/4 smoked sausage pieces, 1/4 pulled pork bits, and a bit of diced bread & butter pickle.  Chop the meats either by hand or by pulsing carefully in a food processor.  Saute diced onions and the jalapenos, add the chopped meats, add the sauce, heat it up, and you have "hot chop".  Use what you have, don't worry about the rest.  Modify as you like, leave out the jalapenos if you wish, perhaps add some chopped bell pepper to the onions.  You get the idea.

Two favorite uses  are (1.) sandwich (my favorite), (2.) the stuffed baked potato (wife's favorite).  For the potato get the largest Idaho baker you can find, bake it as usual, split it open and fluff it a bit with a fork, top it with a generous portion of hot "hot chop", then some grated cheese, let the cheese melt or pop it in the oven to help it, then some sour cream on the top.

[OU812]

Sounds gooood.

I like to take the point, after its smoked/cooked, then chop it and add to smoked/baked beans that have onions and jalapenos along some other goodies.

Might have to try the "hot chop" next time.

Thanks.

[Pachanga]

BLSH,

Hot chop sounds like a real crowd pleaser.   I've done similar but the sausage addition is new to me.  thanks for the suggestion.

Pachanga

[BuyLowSellHigh]

Thank you Pachanga for all your brisket posts.  I tried to follow your teachings as best I could (don't use as much smoke) and I was very pleased.

That version of hot chop came from a local guy who ran a very successful smokehouse restaurant in this area, until it burned down.  He told me that on some days he used more beef in the chop than on straight meat plates.  His was extremely popular.  There's another long standing Q joint in our area and their version of the potatoes are extremely popular with the lunch crowd,  It's good stuff!

[stantonl]

Adding "Hot Chop" to my list of things to try.

Larry

[Caneyscud]

You sure you weren't born a Texan?

Observation my dear Mr. Watson.  That's why the sauce is found on the meat rather on the side or there's sauce at all!   ;D ;D ;D ;D

[BuyLowSellHigh]

Okay, for the record - the sauce was served on the side at the table.  That plate was my own, ready to eat.

But it is a good observation

[itchybeard]

Nice Nice Nice BLSH. I can taste it from here. You have inspired me to have a go, especially now my Maverick et-73 has arrived   :)

[BuyLowSellHigh]

Go for it!  You'll love the results.

[classicrockgriller]

BLSH, I took some bricket pieces and did the "chop/chop" on them.

Added some sweet relish, fine diced pickled jalapenos, fine diced dill pickle slices,

diced jalapeno olives, a tad of hot sauce, a gulp of Salt Lick BBQ sauce.

Nuked it and put on some toasted Homemade rolls with Reg Lays Chips and a cold beverage.

Mighty nice!

[ArnieM]

BLSH, Thanks for the ideas Eric.  I'm doing brisket on Memorial day weekend - wife's birthday.  The chop sounds good.

Why does everyone keep coming to my house  ??? ??? ;D

[classicrockgriller]

Who else has a Bradley?