Brisket Gyros

[Quiganomics]

Did a hot and fast 16 lb packer brisket yesterday on the 120 gallon offset. Trimmed it to about 12 lbs, smoked it at 340° for seven hours total using cherry wood, wrapping at 160° internal, and then rested for 2 hours. Was the first time using the hot and fast method and it worked great. Had a few sliced leftover, so decided to make a smokey, delicious brisket gyro, so I threw together a tzatziki sauce, cut up an onion and tomato, and pulled some pita bread out of the freezer.

120 gallon offset rolling smoke.

3 hours in.

Done.

GYROS!

Fries are seasoned with my cajun blend and served with a side of tzatziki.

As for taste, it worked. Like...REALLY worked. The added layer of smokiness paired really well with smoothness of the sauce. Will definitely be doing this again with leftovers.

 

[sandyut]

Great idea! Great cook! All looks delish!

 

[JLinza]

Looks darn good

 

[kilo charlie]

I like the way you think!

 

[Steve H]

A really different approach to gyros. Not sure of my thoughts behind it. This would be a try before you comment sort of thing for me. Pics look really good though.

 

[Quiganomics]

A really different approach to gyros. Not sure of my thoughts behind it. This would be a try before you comment sort of thing for me. Pics look really good though.

I know, it seems like an odd pairing, I thought the same, but it really worked well. Only thing I would do differently is save part of the flat, chill it in the fridge, and put it on the slicer and get thinner, more consistent slices....these were a bit thick for a gyro.