Chef Lisa Pucci Delgado
Brisket flat from @traderjoesmemphis … seasoned it with @thekingandhisq #kingyswhiteknight and #kingysbeefrub dry rubs overnight….put it on the pellet smoker using @bbcharcoal #competitionblend pellets mixed with some #jackdaniels @bbcharcoal pellets.
Ran the smoker at 200F Pro Mode for the first 2hrs…. then cranked it up to 300F till internal was 165F….. wrapped the brisket with a little butter and beef stock…. it was probe tender around 200F, then I let it rest for an hour before slicing.
Very bottom layer has a shredded cheese blend … then a folded egg (can’t help you there other than add a little milk to your eggs and put enough butter in the skillet to ensure they’re not going to stick, and just fold once they’re flaky.)
Add the brisket… and then pimento cheese.
Serve it with a lightly toasted @saraleebread artesano bread .