So this started just like a normal brisket. Coated with my rub. Smoked with Hickory and Pecan. Sprayed every hour with AJ. Foiled at 165. Pulled at 189 then rested in cooler wrapped in towels.
These are out of order. Here it is at 4hrs
Cut the point off cubed it and put it back in the smoker. Then sliced the flat. I took several pieces of the flat and coated with brownsugar and Cayenne mix(just like I would with Pig Candy) and put them back in the smoker.
Then I took some puff pastry and cut circles out of it and put into a tart pan. Put chopped brisket from the flat in there a drop of BBQ sauce then a cube of fresh mozzarella. Baked for about 20 minutes.
Here it is finished up. The only other thing I did was put provolone on the burnt ends.
On another note I will do the bovine candy again but I will use the point to get a little fat in there. The flat was good but it was boarder line jerky.
On the puff pastry the only think I would do next time is to add sauteed onions to the cup before the cheese.
I hope everyone enjoys. It was a blast doing this throwdown. Thanks to everyone that voted.