HOT brisket...

MattWaldenGFX · 12-20-2020, 04:10 PM

friday, i made two briskets, my first on the new franklin pit.

one normal central texas style. (my favorite)

one nashville hot chicken style.

yes, you heard me. if i offend you BBQ traditionalists, nothing to see here, move along...

i was having guests over and decided since i was already making a large 23 lb. brisket that would feed everyone, i'd buy a smaller 10 lb. brisket and experiment with two food styles i love, central texas BBQ and nashville hot chicken. for those of you who have never gone to nashville and had TRUE nashville hot chicken, it's next level incredible... i eat at a different nashville hot chicken place every time i'm in nashville for work. (weekly during touring season)

for the HOT brisket, i changed up the seasoning for the bark and used nashville hot chicken seasoning and salt and pepper. i cooked it as normal, (slightly overcooked since i was way more concerned with the main brisket that was twice it's size) then at the end i mixed the hot fat that cooked out of the briskets with nashville hot chicken seasoning and brushed it on the brisket right before slicing.

turns out the experiment was better than the main course. guests only ate the main brisket in order to compare it to the HOT brisket. HOT brisket won. everyone around the table had sweat on their brow and a smile on their face.

i wasn't expecting that at all.

looks like i'll be trying it again soon, and next time, it will get ALL my focus!

pjtexas1 · 12-20-2020, 04:15 PM

That's a great experiment. I'm not offended.

Sent from my SM-G955U using Tapatalk

SMOKE FREAK · 12-20-2020, 04:17 PM

I would be curious to know what's in the Nashville seasoning. Or is it a purchased item.

MattWaldenGFX · 12-20-2020, 04:20 PM

Quote:

Originally Posted by SMOKE FREAK

I would be curious to know what's in the Nashville seasoning. Or is it a purchased item.

nashville hot chicken seasoning is pretty much salt, pepper, brown sugar, cayenne, paprika and garlic. you add cayenne/habanero/ghost pepper to add heat.

MattWaldenGFX · 12-20-2020, 04:27 PM

Clay-b-que · 12-20-2020, 05:20 PM

Did you make the sauce and pour it all over it too? Or just used the rub?

MattWaldenGFX · 12-20-2020, 05:39 PM

Quote:

Originally Posted by Clay-b-que

Did you make the sauce and pour it all over it too? Or just used the rub?

i used the NHC dry seasoning along with salt & pepper for the bark...

i made the NHC spice mix with the grease/fat drippings and mixed it with the NHC dry seasoning and i brushed it on right before slicing.

4ever3 · 12-20-2020, 05:41 PM

Wait did you say Hot Brisket?!?

That’s world’s colliding!!!

I’m IN!!!

MattWaldenGFX · 12-20-2020, 05:49 PM

Quote:

Originally Posted by 4ever3

Wait did you say Hot Brisket?!?

That’s world’s colliding!!!

I’m IN!!!

it was a BEAUTIFUL collision...

16Adams · 12-20-2020, 05:57 PM

Folks out there just “making stuff up” as they go.

Much Respect

Burn · 12-20-2020, 06:13 PM

There is a habanero green sauce I use from time to time on my briskets. I like em spicy sometimes.

bbqwizard · 12-20-2020, 06:46 PM

Bravo my friend! INcredible!

Jason TQ · 12-20-2020, 06:49 PM

Ya I love hotter rubs and wraps, so this is super common in my house. I don't do them every time as on bigger hunks of meat it doesn't please on all audiences. But on briskets those hard spices don't get al the way into the middle of the meat (which then works for my kids).

A layer of cayenne first on a brisket/chuck/burgers with sriracha slathers are common in my house and with both my young kids I push the line on letting them understand what "spicy" means without hitting them over the head about it. I feel it is important for kids to know the difference between food that has "spices" vs spicy.

My favorite is to get publix chicken (because I don't have time to deep fry) and then make my own violently hot nashiville hot sauce that only I toss my pieces in and rest o fam eats the rest.

Inject that brisket with hot sauce for the full throttle

blake · 12-20-2020, 08:09 PM

That sounds really good. Nashville Hot works really good with fried fish (aka Bolton's), I think brisket would be a even better match.

frognot · 12-20-2020, 08:16 PM

This old daughter just learned a new trick. Thanks for sharing a creative idea.

View Poll Results: HOT brisket? yes, no, maybe so
i'm in!	37	74.00%
not happening!	10	20.00%
i struggle making decisions...	3	6.00%
Voters: 50. You may not vote on this poll

12-20-2020, 04:10 PM	#1
MattWaldenGFX Got Wood. Join Date: 11-24-20 Location: Houston, TX Name/Nickname : matt	HOT brisket... friday, i made two briskets, my first on the new franklin pit. one normal central texas style. (my favorite) one nashville hot chicken style. yes, you heard me. if i offend you BBQ traditionalists, nothing to see here, move along... i was having guests over and decided since i was already making a large 23 lb. brisket that would feed everyone, i'd buy a smaller 10 lb. brisket and experiment with two food styles i love, central texas BBQ and nashville hot chicken. for those of you who have never gone to nashville and had TRUE nashville hot chicken, it's next level incredible... i eat at a different nashville hot chicken place every time i'm in nashville for work. (weekly during touring season) for the HOT brisket, i changed up the seasoning for the bark and used nashville hot chicken seasoning and salt and pepper. i cooked it as normal, (slightly overcooked since i was way more concerned with the main brisket that was twice it's size) then at the end i mixed the hot fat that cooked out of the briskets with nashville hot chicken seasoning and brushed it on the brisket right before slicing. turns out the experiment was better than the main course. guests only ate the main brisket in order to compare it to the HOT brisket. HOT brisket won. everyone around the table had sweat on their brow and a smile on their face. i wasn't expecting that at all. looks like i'll be trying it again soon, and next time, it will get ALL my focus!
	1 members found this post helpful.

12-20-2020, 04:15 PM	#2
pjtexas1 somebody shut me the fark up. Join Date: 12-28-11 Location: Belton, Tx Name/Nickname : Texas Pete	That's a great experiment. I'm not offended. Sent from my SM-G955U using Tapatalk __________________ Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL])

12-20-2020, 04:17 PM	#3
SMOKE FREAK Babbling Farker Join Date: 02-03-16 Location: McPherson Kansas	I would be curious to know what's in the Nashville seasoning. Or is it a purchased item. __________________ Craig

12-20-2020, 05:20 PM	#6
Clay-b-que is One Chatty Farker Join Date: 06-18-14 Location: Denver, CO	Did you make the sauce and pour it all over it too? Or just used the rub? __________________ "Franklinstein" (Franklin Clone), "Ugly Clay Smoker" (UDS)

12-20-2020, 04:27 PM	#5
MattWaldenGFX Got Wood. Join Date: 11-24-20 Location: Houston, TX Name/Nickname : matt

12-20-2020, 05:41 PM	#8
4ever3 somebody shut me the fark up. Join Date: 04-29-12 Location: Tulsa	Wait did you say Hot Brisket?!? That’s world’s colliding!!! I’m IN!!! __________________ Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…)

12-20-2020, 05:57 PM	#10
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	Folks out there just “making stuff up” as they go. Much Respect __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top

12-20-2020, 06:13 PM	#11
Burn Full Fledged Farker Join Date: 02-11-18 Location: Austin Name/Nickname : Jimmy	There is a habanero green sauce I use from time to time on my briskets. I like em spicy sometimes.

12-20-2020, 06:46 PM	#12
bbqwizard Babbling Farker Join Date: 04-12-07 Location: USA Name/Nickname : Phillip	Bravo my friend! INcredible! __________________ Happy Q'en, Phillip Food Networks "Chopped" champion By His grace, for His glory!

12-20-2020, 06:49 PM	#13
Jason TQ somebody shut me the fark up. Join Date: 01-10-11 Location: Lawrenceville, GA	Ya I love hotter rubs and wraps, so this is super common in my house. I don't do them every time as on bigger hunks of meat it doesn't please on all audiences. But on briskets those hard spices don't get al the way into the middle of the meat (which then works for my kids). A layer of cayenne first on a brisket/chuck/burgers with sriracha slathers are common in my house and with both my young kids I push the line on letting them understand what "spicy" means without hitting them over the head about it. I feel it is important for kids to know the difference between food that has "spices" vs spicy. My favorite is to get publix chicken (because I don't have time to deep fry) and then make my own violently hot nashiville hot sauce that only I toss my pieces in and rest o fam eats the rest. Inject that brisket with hot sauce for the full throttle __________________ -Jason I didn't choose D-Canoe life.......... Last edited by Jason TQ; 12-20-2020 at 07:00 PM..

12-20-2020, 08:09 PM	#14
blake Full Fledged Farker Join Date: 09-24-08 Location: Cleveland, TN	That sounds really good. Nashville Hot works really good with fried fish (aka Bolton's), I think brisket would be a even better match. __________________ Weber 22.5" Silver and Assassin 36 grill

12-20-2020, 08:16 PM	#15
frognot somebody shut me the fark up. Join Date: 03-22-04 Location: Allen, Texas Name/Nickname : Charles	This old daughter just learned a new trick. Thanks for sharing a creative idea. __________________ The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr