Ya’ll have to take a look at Guga Foods on YouTube. He does a Nashville Fried Hot Brisket w/Bread. This’ll trip someones trigger.
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Fried brisket?
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Club Member
- Aug 2017
- 7321
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Club Member
- Aug 2017
- 7321
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Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
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Club Member
- Nov 2017
- 6555
- Huntsville, Alabama
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Jim Morris
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I would eat that!
I gotta wonder if you would do better to smoke the brisket, then coat individual slices or cubes in the batter and season. I'm thinking like brisket burnt end sized chunks, but battered, fried and coated in the Nashville Hot seasonings.
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- Jan 2016
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My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
I wonder what it would be like if he fried (thick?) slices instead of the whole brisket? In addition to being cumbersome to fry, you only get the crust on the outside and then, once sliced, you are only getting s small amount of the crust. Thoughts????
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I needa check that one out, too.
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RonB you treat the bird with kindness & call it: " here chickie, chickie, chickie. We got some beefussess to cook to save yer little butt". And they come runnin in a hurry cuz they live another day, providing they don’t splash some hot oil on themselves.
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