Slow-smoked brisket is one of those items that used to herald as a mystery of sorts from the BBQ pits of the Deep South. Rubbed with secret blends of spices, mopped and smoked for countless hours until fork-tender, this hunk of beef is a melt-in-your-mouth delicacy that is ever gaining in popularity throughout the world. From the slices of brisket from the flat of the meat to the nuggets of BBQ Gold known as the Burnt Ends, real enthusiasts know no meat better than beef brisket.
Brisket is not, however, just for sandwiches and evening dinners, but is equally tasty when prepared for breakfast. Damon’s recipe for Cast Iron Potato and Brisket Hash with Bell Peppers and Onions is a fantastic dish served as a side with eggs or all on its own as a hearty way to begin the day. The flavors of the grill shine with this meal, and it is as easy to prepare on the grill as it is on the stove or camp oven. Break out that cast iron skillet and see how easy and delicious this dish can be.
This recipe is courtesy of Croix Valley Foods grillmaster Damon Holter. More can be found at www.CroixValleyFoods.com.