Beef

Brisket Corn Dogs

Jody

Cook Time: 0 min

Difficulty: Intermediate

Just because you've never thought of it doesn't mean it's not DELICIOUS! May we present recteq Corn Dogs on the pellet grill.

Instructions

Step 1: Burning the Mesquite pellets, preheat recteq to 325ºF. Mix recteq Beef Injection and the beef stock well. Reserve 1/2 cup for wrapping later.
Step 2: Trim fat and silver skin from flat muscle(top), flip brisket over and trim fat cap evenly and leave 1/4 inch of fat on point side of brisket(bottom). Inject brisket evenly throughout both muscles.
Step 3: Evenly coat brisket with Beef Baste Paste and season with Ben's Heffer Dust.Place brisket on recteq for 3 hours, spritzing with water or you favorite liquid every 30 minutes.
Step 4: Prepare wrap by stacking 2 layers of aluminum foil, at least 3ish feet long to wrap properly. Place brisket on foil and top with butter.
Step 5: Wrap brisket carefully, leaving foil open on one end. Next, pour in remaining injection mixture and seal carefully. Make sure the foil is tight and not punctured.
Step 6: Place back on recteq and turn temperature up to 375ºF. Cook another 2 hours and check internal temperature. Remove once 200ºF internal is achieved.
Step 7: Remove, open foil, and let rest 2 hours.
Step 8: Add cast iron Dutch oven with 2 quarts frying oil.
Step 9: Turn recteq to 400ºF and allow oil to reach 350ºF.
Step 10: In a medium size mixing bowl mix together flour, corn meal, and Ron’s Screamin' Pig Rub.
Step 11: After mixing well, add 3/4 of the beer until you reach the correct consistency. You want the batter to stick to the meat and not run off. You can always add more but you can’t remove it once it’s in.
Step 12: Pour batter into 32 oz cup.
Step 13: Separate point muscle from flat muscle.
Step 14: Dry outside of point with paper towels. Cut point into rib-sized slices. Skewer each slice with the wooden skewers.
Step 15: Pour corn starch into a small plate. Dip each side of the brisket onto the corn starch. Then double dip into the batter and then into the oil.
Step 16: Cook individually to fit in oil. Cook until golden brown and remove. About 2-3 minutes.
Step 17: Remove and place on a paper towel or cooling rack.
Step 18: Drizzle with Harry's Secret Sweet Sauce and a dusting of powdered sugar.

Ingredients

Serving Sizes

1 Brisket(s)
¹/₄ cup(s) recteq Beef Injection
16 ounce(s) Beef Stock
1 tablespoon(s) Beef Base Paste
3 tablespoon(s) Ben's Heffer Dust
2 tablespoon(s) Salted Buttter
8 cup(s) Frying Oil
2 cup(s) Flour
2 cup(s) Cornmeal
2 tablespoon(s) Ron's Screamin' Pig Rub
4 tablespoon(s) Harry's Secret Sweet Sauce
2 tablespoon(s) Powdered Sugar
³/₄ cup(s) Beer

Tools Needed

Nitrile Gloves
Chef's Knife
Cutting Board
Aluminum Foil
Large Dutch Oven
Medium Mixing Bowl
Whisk
32 ounce Cup
Wooden Skewers
Paper Towels
Small Plate
recteq Instant Read Thermometer
Cooling Rack
recteq Tongs

Step 1: Burning the Mesquite pellets, preheat recteq to 325ºF. Mix recteq Beef Injection and the beef stock well. Reserve 1/2 cup for wrapping later.
Step 2: Trim fat and silver skin from flat muscle(top), flip brisket over and trim fat cap evenly and leave 1/4 inch of fat on point side of brisket(bottom). Inject brisket evenly throughout both muscles.
Step 3: Evenly coat brisket with Beef Baste Paste and season with Ben's Heffer Dust.Place brisket on recteq for 3 hours, spritzing with water or you favorite liquid every 30 minutes.
Step 4: Prepare wrap by stacking 2 layers of aluminum foil, at least 3ish feet long to wrap properly. Place brisket on foil and top with butter.
Step 5: Wrap brisket carefully, leaving foil open on one end. Next, pour in remaining injection mixture and seal carefully. Make sure the foil is tight and not punctured.
Step 6: Place back on recteq and turn temperature up to 375ºF. Cook another 2 hours and check internal temperature. Remove once 200ºF internal is achieved.
Step 7: Remove, open foil, and let rest 2 hours.
Step 8: Add cast iron Dutch oven with 2 quarts frying oil.
Step 9: Turn recteq to 400ºF and allow oil to reach 350ºF.
Step 10: In a medium size mixing bowl mix together flour, corn meal, and Ron’s Screamin' Pig Rub.
Step 11: After mixing well, add 3/4 of the beer until you reach the correct consistency. You want the batter to stick to the meat and not run off. You can always add more but you can’t remove it once it’s in.
Step 12: Pour batter into 32 oz cup.
Step 13: Separate point muscle from flat muscle.
Step 14: Dry outside of point with paper towels. Cut point into rib-sized slices. Skewer each slice with the wooden skewers.
Step 15: Pour corn starch into a small plate. Dip each side of the brisket onto the corn starch. Then double dip into the batter and then into the oil.
Step 16: Cook individually to fit in oil. Cook until golden brown and remove. About 2-3 minutes.
Step 17: Remove and place on a paper towel or cooling rack.
Step 18: Drizzle with Harry's Secret Sweet Sauce and a dusting of powdered sugar.

Chef Pairings

What could be better than these Brisket Corn Dogs with a side of southern cole slaw and Grandma's Mac 'n Cheese?