Brisket Burnt Ends Tacos

Slow cook a whole brisket at 230 degrees. (flat & point)

Salted Vodka Rib Glaze: slather the meat
Big Green Egg Ancho Chile & Coffee seasoning rub: apply liberally to the meat so that the glaze will mix with the rub and adhere to the meat.
Let rest while you get the Big Green Egg ready for the meat. (build a small fire after cleaning the fire grate, then fill up the fire bowl to the fire ring with lump charcoal)
Use about 6 ‘whiskey bricx’ blocks in a small foil wrap with a few holes punched into the foil to release that smooth bourbon flavor into the meat.

Smoke for five hours. The internal temperature should be about 155-160 degrees. Wrap loosely with foil or place into a foil aluminum pan and cover.
Cook for another 4+ hours until the internal temperature is around 200 degrees. Remove and let rest in a warm place such as an ice chest for 2 hours.

Remove the point muscle from the flat muscle. Slice the flat across the grain into 3/16 +/- wide slices and place back in the foil pan with the brisket juices. Cover and set aside.

Slice the point across the grain into1/2 inch slices, and then counter slice into 1/2 inch pieces to produce small squares. Place these into a large cast iron skillet or dutch oven over a medium heat on your stove. (probably half of the point will be enough for the burnt ends, use the other cubes for chili)

Cover the tops of the cubes with Bacon Bourbon BBQ Sauce. Stir in the sauce as the meat caramelizes in the pot. This process will take about ten minutes.

Take a flour tortilla and place two tablespoons of meat into the center of the taco. Add a large spoonful of slaw, a helping of shredded cheese and a spoonful of sour cream. Close together and you have a wonderful ‘Brisket Burnt Ends Taco’.

These rascals will go fast, so you will need to lay the slices from the brisket flat out on a platter with some brisket juice ladled over them. Serve them with some of the slaw and some pinto beans with white bread.

Enjoy, TL Stallings Madison Fireplace & Patio