If you finish your brisket in the oven, or wrapped in foil in the smoker, read on…
I was smoking a couple of briskets in my La Caja China, using Renner’s “True Texas Brisket” recipe from the cookbook, and making a batch of beans (also in the cookbook) for a get-together this weekend and, after prepping the beans, I realized that I had a half-a-dozen sweet onions left over.
In an inspired moment, I sliced the onions into 1/2 inch rounds and covered the bottom of a full steam pan with them.
Next I added a half-dozen whole garlic cloves (peeled), and finally, placed my smoked brisket on top of it all to finish in the oven for four hours.
When the brisket was done, and rested, I moved it to the cutting board and there, beneath that beautiful piece of meat, was a layer of smokey, beefy caramelized onions and roasted garlic, soaking in a bath of brisket broth.
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I served these with the sliced and pulled brisket on halved potato rolls, with a little extra sauce. People freaked out!
Not only did this make an amazing slider topping, but the onions and garlic flavor subtly permeated the brisket to add an amazing depth of flavor.
Just one of those “I wonder what would happen” moments that will now be a permanent part of the recipe!