The trick is to smoke the meat and not make the meat smoke

Beef Brisket Hash

  Date: December 5, 2015
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I am traditionally not a huge fan of any kind of hash I have tried. But looking at the picture of this hash from SMOKE IT LIKE A PRO and reading the ingredients list made it sound good on paper. The recipe name was The Best Beef Brisket Hash, which sounded very promising. The meat was leftover smoked beef brisket which meant the has would have a nice smoky flavor. The veggie list looked interesting too, so I knew I had to try it. I didn’t have any leftover brisket, but my butcher was able to smoke a small piece of brisket for me to use. There was a good bit of prep involved, but this was actually done the night before. So on the day of the cook there was very little prep work to do. The recipe seemed to be generating more hash than would fit into my cast iron frying pan, so I used both of my half-moon griddle grates to grill up the hash. The pictures will cover the prep story, so let me just say that the end result was excellent. My guests all loved it and it was the first hash I ever liked.
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Recipe Source:
Alt image
Smoke It Like a Pro

Smoke It LIKE A PRO:

Thee Best Beef Brisket Hash - eBook
Grill:
Alt image
Big Green Egg

Smoked:

Using the Big Green Egg Kamado Cooker
Gear:
  • OXO Mandoline Slice
  • Veggie Chopper
  • BGE S-S Grill Grid
  • BGE Half Moon Cast Iron Grill Griddle (Smooth Side Up) x2
  • Infrared Thermometer
  • Ranch-T Lump Charcoal