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The OMG Brisket Slider – aka Ooey Mooey and Gooey



[Standard FTC Disclosure]  I received my Oklahoma Joe's Rider DLX at no charge.  I am sponsored by Certified Angus Beef® Brand.

Tonight is the college football championship between LSU and Clemson – GO TIGERS!   (Boy, way to commit, Chris.)

I have the perfect Game Day food for you – the Ooey, Mooey, Gooey Brisket Slider – or for short the OMG Brisket Slider.

The OMG Brisket Slider Ooey Mooey and Gooey Krispy Kreme

Why yes, that is deliciously smoked brisket with pepper jack and sharp cheddar on a "grilled cheese" made with a freaking Krispy Kreme donut! 

  • Ooey – As in, you are walking through the office, spot a box and say, "Oooo donuts!"
  • Mooey – Smoked beef brisket
  • Gooey – A blend of your favorite cheeses

The OMG Brisket Slider works too, since the first thing you exclaim when eating it is OMG!

So that's the short version, here's the detail.

The folks at Oklahoma Joe's gave me a killer Christmas gift this year – one of their new Oklahoma Joe Rider DLX pellet grills.  It is the biggest pellet grill I've had, and I couldn't wait to try it out.  I have a full review post coming soon, but this is a BBQ beast.  
The new Oklahoma Joe's Rider DLX pellet grill has 1234 square inches of space
The Oklahoma Joe's Rider – DLX –  The famed offset smoker manufacturer has entered the pellet grill market with 1,234 square inches of BBQ goodness.  Full review coming.

Certified Angus Beef® Brand briskets are my go-to choice when I can get them.

How I Choose My Briskets

This is what I look for when I'm out shopping for a brisket.

  • Certified Angus Beef® Brand – I rely on their 10 science-based quality standards for a well-marbled, juicy brisket.  If I can't get C.A.B., then I look for a USDA Prime grade brisket.
  • Size – Normally, I am splitting the point and flat into two roasts.  In that case, I am looking for a 17-20 pound brisket.  If I'm smoking the brisket whole and on a kamado grill, I need something smaller, and I look for a 13-lb brisket.  In the case of this OK Joe Rider, size is not an issue.  
  • Shape – I want a flat that is even in thickness across the end.  I want it to feel supple when I pick it up.  I look for the point to be thick and evenly cut. 
Splitting a Certified Angus Beef® Brisket between the point and flat.
To split the brisket, I use a razor-sharp boning knife and start cutting at the fat line near the tip of the flat.  I just use shallow cuts working down and following the fat-vein while my free hand peels the flat up off of the point.

Injecting the brisket flat
Then I inject the brisket with some Butcher's Original Brisket Injection.
Finally, I seasoned it with Smoking Guns Hot and my Beef Rub v.2 recipe.
The power control unit for the Oklahoma Joe's Rider DLX has settings for grilling and smoking.
I used a pecan-oak-cherry blend of wood pellets and preheated the Rider to 275°f.

I smoke my briskets on a rack and half-sheet pan like this mainly to keep my pits clean.  The top shelf has the burnt ends finishing up in a braise.  

I smoked the brisket until he got dark, about 170°f internal temperature, and then wrapped it in foil with about 1/2 cup beef stock.  I put that back in until the brisket is probe tender at an internal temperature of about 205°f.

Brisket cooked on the Oklahoma Joe's Rider DLX
After the brisket rested, wrapped in foil, I took it out and put it back into the smoker for about 10-15 minutes to reset the bark.  Otherwise, it gets mushy.

Sliced brisket flat - notice the dark bark and deep smoke ring.
Sliced brisket flat, aka "lean".  Nice dark bark, deep smoke ring, and juicy.


The slices of flat drape loosely over your finger, just like they should.


Beef Brisket Burnt Ends are my favorite bite in BBQ.  I used a Certified Angus Beef® Brand brisket for this one.
The burnt ends were fabulous.  I toss them in a 50/50 mix of Blues Hog Original and Tennessee Red.  I add some beef jus to that to thin it out a little more.  You want the burnt ends kissed with sauce, not drenched.

 Now that I have leftover brisket, it is time to make the OMG Brisket Slider!  That starts with a trip to one place for me – Krispy Kreme! 


This is always a "good sign."

Split the donut in half.  These are delicate, which makes it difficult to cut them.  You'll want to use a sharp, serrated bread knife.

Place the donut cut side down, top with a slice of cheddar and about a 1/4 cup of brisket.  For this one, I just used the scraps left on the cutting board after slicing the brisket.

For this one, I used a leftover slice of brisket.  Warm your brisket up gently in some stock in a small skillet on low heat.  If you throw it in a microwave or a hot pan, it's probably going to tighten up while reheating.

Top the brisket with a LIGHT drizzle of BBQ sauce, I like Blues Hog Original but whatever you want works.  Top that with another slice of cheese.  I've done several combinations, but my favorite seems to be pepper jack and sharp cheddar.  Havarti and smoked cheddar is a good combo too.  Top that with the other donut half, cut side up.

Lightly brush the cut sides of the donut halves with either Duke's mayonnaise or melted butter and grill in a hot cast-iron skillet.

Cook until the donut on each side is golden brown and the cheese has melted.

The OMG Brisket Slider - Ooey, Mooey, and Gooey - featuring Certified Angus Beef® Brand brisket smoked on an Oklahoma Joe's Rider DLX.
OMG Brisket Slider

Drag out some leftover brisket and make yourself some of these!

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BBQ Tips

Now that was GOOD…



Morning All:

Did another slab of beef ribs today…used some Kosher salt & a rub mixture of 3 parts Dizzy Pig Game On, 3 parts DP Raising the Steaks & 4 parts Turbinado Sugar (a mixture I've used on the past couple of briskets)…Just on the Egg indirect with a dome temp about 300 with a couple chunks of cherry for some added flavor…

Since I was late getting them on the Egg (about 3:15pm) & I don't like eating after 8:00pm, I ran the Egg about 350 for most of the cook & took them off after about 3 hours with IT over 200 everywhere I checked…wrapped in foil while I grilled the corn…

Sliced & looking so tasty…

Added some corn on the cob & Kathy put together a fruit salad for a DELICIOUS meal…

As I said — That was GOOD!

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By: SSN686
Title: Now that was GOOD…
Sourced From:
Published Date: 05/04/21

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BBQ Tips

Beat Winter Boredom: Throw an Outdoor Après-Ski or Sledding Party



The slopes are the place to be in the wintertime, from Mammoth and Big Bear in Southern California, to Big Sky in Montana, to Stowe, Vermont, and many places in between. Even Mankato, Minnesota, has a ski resort. (Don’t believe me? Google Mount Kato.)

Snowboarding, skating, and sledding are options, of course, as is cross-country skiing. What all these activities have in common is they get you outside and moving. An added advantage is that all are relatively safe to practice while the pandemic is active, being both social and independent pursuits. In other words, it’s easy to maintain safe distances between yourself and your mates.

As a reward for getting off the couch, we propose an outdoor après ski party. Pronounced “ah-pray skee,” it’s a French term for “after ski.” It’s that sweet spot between an afternoon (or day) of invigorating activity and dinner. Or maybe it is dinner. You can interpret it loosely.

In the Swiss Alps, a day shooshing down the mountainside might be celebrated with raclette—essentially, roasted cheese, partially melted near a fire, then scraped onto bread. I was obsessed with raclette when I was a child. I didn’t know the proper name, but was beguiled by this passage in the classic book “Heidi” by Johanna Spyri:

“When the kettle was boiling, the old man put a large piece of cheese on a long iron fork, and held it over the fire, turning it to and fro, till it was golden-brown on all sides. Heidi had watched him eagerly. Suddenly she ran to the cupboard. When her grandfather brought a pot and the toasted cheese to the table, he found it already nicely set with two plates and two knives and the bread in the middle. Heidi had seen the things in the cupboard and knew that they would be needed for the meal.”

As you can imagine, the brick of Velveeta in the family refrigerator fell a bit short of my expectations.

Which is why Steven’s recipe for A New Raclette so intrigued me. It appears here for the first time, but will be featured during a new episode of Project Fire when the show begins airing this spring. (Contact your local public television station to make sure they intend to carry the show.)

Like the classic raclette, it is served with small potatoes and cornichon (small cucumber pickles), but takes things further. You know Steven! This rendition features a terrific product, Rougette Bonfire Marinated Grilling Cheeses. If you can’t find them, substitute another grilling cheese like halloumi. (For more on cheeses that can be grilled, click here.)

Get the Recipe »

Other main course options for your party could include nachos, brats, kebabs, or anything that cooks fairly quickly and can be eaten easily by potentially mittened guests. A portable campstove/fire pit like this one, which burns propane, wood, or charcoal, ensures you can cook in style. But there are a number of small grills we like, including Weber’s Smoky Joe and Lodge’s Sportsman hibachi.

For beverages, consider beer, wine, mulled wine, or hot toddies.


How are you beating winter boredom this year? Let us know on Facebook, Twitter, Reddit, or Instagram!

The post Beat Winter Boredom: Throw an Outdoor Après-Ski or Sledding Party appeared first on

Homepage Feature,Hot Stuff,Recipes & Techniques,winter,winter grilling

By: Cialina TH
Title: Beat Winter Boredom: Throw an Outdoor Après-Ski or Sledding Party
Sourced From:
Published Date: 01/29/21

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BBQ Tips

7 TIPS to help you control the TEMPERATURE of your BBQ – BBQ Know How



Controlling the temperature of a charcoal BBQ can be difficult to understand if you aren't used to it… but if doesn't have to be. With some simple techniques and lots of practice, you can quickly get to grips with it.

The 7 tips in this video will give you a basic understanding of how to hit your target temperature each time you fire up. Consistency comes with practice so don't be put off if you struggle in the beginning.

I'm always around to help out when I can so if you have any questions, leave them in the comments below or send me a message via the website and we can chat further.


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My FAVOURITE Instant Read Thermometer –

The EASIEST way to light your Charcoal –

ESSENTIAL Gloves for handling hot BBQ accessories –

The long lasting BRIQUETTES I use –

The Bluetooth THERMOMETER I always use –

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