My husband has been obsessed with a new toy recently. It has been fine with me because I never have to do any work to get the main dish on the table. For a full week we have had such dishes as smoked butterflied chicken, thick cut grilled steaks, pork ribs and this excellent smoked brisket. Here is a picture of his new obsession.
It is a ceramic Kamado grill. It is not a Green Egg, more like a Brown Egg. We got such a deal on it that all thoughts of holding out for a Green Egg went out the window. Plus it is made exactly the same. David is very happy with it. I took this picture after he took the brisket off of the grill. All of the temperature probes were left dangling. But notice that the gas grill has been shoved aside and the Kamado has pride of place under the umbrella.
David cooked the 4 pound brisket for 8 hours. What you see is not burned. That is the bark that develops after a long slow smoking on the grill. If you are not smoking a whole brisket which can weigh from 10 to 12 pounds, the cut you should use is the second cut, sometimes called the point or the deckle. Most supermarkets sell the first cut, or flat. It is leaner, but is also tougher. That is why most people braise a brisket in liquid. You can find the second cut at specialty stores such as The Chop Shop in Asheville. Or you can ask your local butcher for this cut. All you will ever need to know about cooking a brisket on the grill and the recipe that David followed can be found on this website.
With the brisket I wanted to make a special potato dish. I adapted a recipe from David Rocco for a potato cake. Mashed potatoes are cooked in a casserole with bacon, sauteed onions and Parmesan cheese. They are topped with cracker crumbs. The potatoes were perfect with the brisket. Here is the recipe.
8 medium potatoes, peeled
4 tablespoons butter
1/4 cup milk
1 egg, beaten
6 slices bacon, chopped and cooked crisp
1 onion, chopped
1/2 cup freshly grated Parmesan cheese
1 sleeve Ritz crackers, crushed
3 tablespoons melted butter
Preheat oven to 400 degrees F.
Cook potatoes in water to cover until tender. Drain. Place butter, cubed into a large bowl. Using a potato ricer, rice potatoes into bowl over butter. Add milk and mash together. When partially cool, add beaten egg.
After bacon is cooked, place on paper towels. Discard all but about 3 tablespoons of bacon fat. Add onion and cook until onion is slightly browned. Add bacon, onion and Parmesan cheese to the potatoes and mix together.
Place potato mixture into a greased casserole dish. Mix crushed crackers with melted butter and sprinkle over the top. Bake in 400 degree oven for about 20 minutes or until cracker crumbs are golden brown.