Easter Brisket

[Cody_Mack]

My briskets are pretty good, from a 55-gal drum (best ever) to offset, to pellet, etc., so I am confident that all Easter guests will enjoy. But what can I do special? Is there a trick I can apply for four or five days to make it unique, on another level, or just a different level?

Rick

 

[schlotz]

Appetizers, like pig-shots, ABTs or maybe Moink Balls. Let the star be the Brisket entré.

 

[Cody_Mack]

Good plan, thanks @schlotz! Now let me look those up...lol...

 

[Thicc Stallion]

I don't think you need to do anything special other than cook the Brisket perfectly. In my experience, most people are amazed with correctly cooked Brisket. They are use to having somewhat dry, restaurant brisket where it's a MUST to have BBQ sauce, so anything that's fresh, juicy, and cleanly smoked they are going to be amazed with. But good sides to compliment the Brisket does help! Good luck!

 

[SmokinAl]

I may add one thing that I just learned. When the bark is how you like it, then wrap in butcher paper with some Wagyu beef tallow spread out on the paper. It will kick it up a notch! Good luck!

Al

 

[Cody_Mack]

Nice job on that one @SmokinAl! I have seen the Tallow trick recommended. Thanks

 

[Cody_Mack]

You are correct, @Thicc Stallion! When the uniformed server in the line asks if I want sauce on it, she looks confused when I proclaim out loud, "it shouldn't need any, right?"