Brisket & Tatoe Pie

cowgirl · Oct 20, 2019

Made a no fuss, overnight drum brisket awhile back.
No trim, seasoned with salt and pepper, fat side down and into the drum at around 250F overnight.

Bottom of the brisket...
The fat protects the meat from overcooking.
The fat on the bottom crisps up nicely. It's one of my favorite things about a drum brisket.

Still the bottom of the brisket...
Beneath the crisp fat, is tender, juicy meat...

I divided the brisket up and put it into the freezer for future meals.

Made a brisket and tatoe pie...

Started with seasoning the hashbrown crust...

added brisket, scallions.....

provolone, a drizzle of Carolina Treet sauce.....

Gave this Kent Rollins seasoning a try...

and a bacon lattice...

Gave it another shot of seasoning, then into the drum til done.

I gave my slice another drizzle of sauce and called er good.

I make these pies a lot. This one turned out pretty good, I liked the Rollin's seasoning. So far beef cheek pies are still my favorite but this was tasty.

Thanks for looking!

ShadowDriver · Oct 20, 2019

You had me ready to sign up until you mentioned beef cheeks.... and it got so much better.

Keep the ideas coming... that looks absolutely delicious (and FILLING)!

cowgirl · Oct 20, 2019

ShadowDriver said:
You had me ready to sign up until you mentioned beef cheeks.... and it got so much better.

Keep the ideas coming... that looks absolutely delicious (and FILLING)!

lol Thanks Shadow! The beef cheek pies are really good. :grin:

tom b · Oct 20, 2019

If that aint some kind of awesome.....

Happy Hapgood · Oct 20, 2019

Just Bam! Jeanie! You did it again!

jermoQ · Oct 20, 2019

That is a fabulous idea! I may have to try it. I am sure mine wont look as great as that :hail:

KB BBQ · Oct 20, 2019

Nice! I like the hash brown crust idea and everything that goes on top is a winner.

Smoke on Badger Mountain · Oct 21, 2019

Jeanie, stop torturing me with all this good food. That looks fantastic. I have yet to try a brisket in my drum. I have always and only cooked briskets in an offset (traditional flow) and love them second only to beef ribs. So, frankly I'm a bit timid to attempt on on the drum. I mean sleep is tempting, but I'm just not sure. I'm a big fan of Kent Rollins can you extrapolate on the rub? And why did you have to go and bring up beef cheeks? now I'm drooling .

Sid Post · Oct 21, 2019

That looks mighty good to me! The hash brown crust is something I'm going to have to try sometime. :hungry:

mytmouz · Oct 21, 2019

Excellent work! As usual...

raycollazo · Oct 21, 2019

Amazing creation, im going to try it soon...thanks

campdude · Oct 21, 2019

That looks like another winner, Jeanie. Throw a sunny side up egg on top and you have breakfast too!

Smoke Dawg · Oct 21, 2019

Once again you nailed it neighbor!

Dplorable · Oct 21, 2019

You knocked it out of the park again Jeanie!

InThePitBBQ · Oct 21, 2019

Wow Jeanie! That looks incredible, no doubt it tastes as good as it looks outstanding use for brisket. :thumb:

ModelMaker · Oct 21, 2019

Dang girl.
Goood.
Ed

chrischandler71 · Oct 21, 2019

Jeanie, you are an excellent cook, and a great photographer. Man that looks some kind of amazing!! Yummy

cowgirl · Oct 21, 2019

tom b said:
If that aint some kind of awesome.....

Thanks Tom! :grin:

Happy Hapgood said:
Just Bam! Jeanie! You did it again!

Thank you Mike! :grin:

jermoQ said:
That is a fabulous idea! I may have to try it. I am sure mine wont look as great as that :hail:

Thanks Jeremy! I'm sure your's will be fantastic!! :grin:

KB BBQ said:
Nice! I like the hash brown crust idea and everything that goes on top is a winner.

Thank you Kenny! I used to use sliced tatoes for the crust, but the hashbrowns work great and are easier to spread out. :-D

Smoke on Badger Mountain said:
Jeanie, stop torturing me with all this good food. That looks fantastic. I have yet to try a brisket in my drum. I have always and only cooked briskets in an offset (traditional flow) and love them second only to beef ribs. So, frankly I'm a bit timid to attempt on on the drum. I mean sleep is tempting, but I'm just not sure. I'm a big fan of Kent Rollins can you extrapolate on the rub? And why did you have to go and bring up beef cheeks? now I'm drooling .

lol Thanks Josh!! I hear ya! My favorite briskets are either underground or on my horizontal wood burner. They are just delicious. I use the drum when I don't want to tend the fire. I don't trim the brisket at all, and let the fat protect the meat. I do keep the heat lower too for an overnight cook...kind of stretch the cook out so I don't have to get up too early to check it. lol
The Kent Rollins rub is hard to describe. I'd say it's fairly basic. A good balance of salt, pepper, garlic, onion...but with a bite of citrus. He has a mesquite rub too but I've not tried it yet.
lol Can't go wrong with beef cheeks! :grin:
Thanks

cowgirl · Oct 21, 2019

Sid Post said:
That looks mighty good to me! The hash brown crust is something I'm going to have to try sometime. :hungry:

Thank you Sid! Hope you have great luck with it! :grin:

mytmouz said:
Excellent work! As usual...

Thanks mytmouz! :grin:

raycollazo said:
Amazing creation, im going to try it soon...thanks

Hope you give it a try! Thanks Ray! :grin:

campdude said:
That looks like another winner, Jeanie. Throw a sunny side up egg on top and you have breakfast too!

Thanks Marty! I do that very thing. lol :-D

This is a smoked chuck pie...

Smoke Dawg said:
Once again you nailed it neighbor!

Thanks Neighbor! Hope you're enjoying your new neighborhood! :grin:

cowgirl · Oct 21, 2019

Dplorable said:
You knocked it out of the park again Jeanie!

Thanks Rick! Hope you give it a try sometime! :-D

InThePitBBQ said:
Wow Jeanie! That looks incredible, no doubt it tastes as good as it looks outstanding use for brisket. :thumb:

Thank you Bob! I like to use extra smoked meats for this. Sometimes it's pulled pork, smoked chuck, chicken or smoked beef cheeks. Pretty much anything tastes good in the pie. :grin: Hope you had a nice weekend!

ModelMaker said:
Dang girl.
Goood.
Ed

Thank you Ed! :grin:

chrischandler71 said:
Jeanie, you are an excellent cook, and a great photographer. Man that looks some kind of amazing!! Yummy

Thanks so much Chris! Very kind of you! :grin:

Brisket & Tatoe Pie

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Babbling Farker

is Blowin Smoke!

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is Blowin Smoke!

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Knows what a fatty is.

Babbling Farker

Quintessential Chatty Farker

is Blowin Smoke!

is Blowin Smoke!

Quintessential Chatty Farker

is one Smokin' Farker

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somebody shut me the fark up.

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