Brisket biscuit experiment, part 2

 

sampled 12/15/25

Applying what I learned last night, the results tonight were much better.  Tonight I rolled the biscuit dough a lot thinner and added more brisket.  The best of the batch were very good, as seen above.  I also experimented a bit adding sauce and a small pat of butter to a few.  Those were pretty good, too, but the extra moisture inside kept the innermost part of the biscuit a bit doughy.  

The takeaway is that I need to roll the dough even thinner and add even more brisket.  The extras should be added after frying.  I think I'm about 80% there and we'll see in the next batch if we can get even closer to perfection.

For the last two I added smoked turkey instead of brisket.  That works, too!

Brisket Biscuit experiment, part 1

 

sampled 12/14/25

Green's has only been gone for a week and I finished off my last brisket biscuit from there on Thursday.  Time to start experimenting to see if I can make something half as good.  

My Mrs. picked up some cheapo store brand biscuits, I packed them full of brisket and fried them up at 350 degrees.  Close, but no cigar.  The outside was nice and crispy, but they were doughy inside.  I learned I need to roll out that biscuit dough much thinner and I need to put in a lot more brisket.

When at first you don't succeed, try try again.  And I shall!

Happy Retirement to Don Green

 

https://www.greenstexasbbq.com/

Today was the last day for Green's Texas Bar-B-Que in Euless.  A sad day for BBQ lovers but we wish Don the happiest of retirements and many wonderful bike rides.

As I was at Zavala's for our Xmas get-together, my Mrs. and our friend John from San Angelo did the honors of our last order from Green's.  They were 15th in line at 10:30 and reported that they came down the line passing out a free brisket biscuit to everyone in the line.  The also promised they would NOT run out of them today!  

Some of Don's bike riding friends rode up to the trailer and rode around it as a tribute.  They handed him a beer through the window before riding off.

They did run out of twinkies, just before my wife got to order, but she did scoop me up some pork belly bites and some brisket biscuits to go.  Thanks sweetie!  Thanks to John for the two pix below.

I swung by after our "meating" at Zavala's and found a healthy line waiting for their last taste of Green's.  Now that's the way to end a long run of great BBQ.  All the best to Don Green!

Oh, and if you look at his facebook page today, he posted a note saying he will miss seeing the line of people waiting for his food and posted a photo to go with.  That's me in the front of the line in that photo.  :)  A place I was happy to be, many times in the past, but never again.  :(

Zavala's BBQ, Grand Prairie 12/6/25

 

https://www.zavalasbarbecue.com/

sampled around 11 am

We usually have a get-together around Xmas with some friends and usually it's at a BBQ place.  This year we chose Zavala's in Grand Prairie and it proved to be an excellent choice.  Nestled between Brisket Lane and Sloppy Juan Drive, we had been there several times before so we knew it would be excellent.  I was third in line and Scott and our other friends showed up shortly after.  I think there were about 10 in line when they opened at 11 am.

I grabbed my usual Texas Trinity and added a couple of twinkies.

Everything was excellent, as it usually is, and we had a nice visit before doing our annual Xmas exchange.  Everything goes better with BBQ, especially good friends!

Happy Thanksgiving 2025

 

We smoked 4 turkey breasts this afternoon for Thanksgiving.  Good eatin' ahead!

Green's Texas Bar-B-Que , Euless 11/15/25

 

https://greenstexasbbq.com/

sampled around 11:15 am

Two days after smoking a 17 lb brisket I found myself in line at Green's BBQ trailer, probably for the last time.  A couple of weeks ago, I took some of Green's pork belly bites up to a party in Farmersville.  We are headed back there today to see some friends and they asked if we could still get those pork belly bites.  There's only 2 more chances after today, so there I was in line at 10:15 am.  I was second in line, but by the time he opened the window there were 20 people in line behind me.  Since I was already there, I went ahead and grabbed some brisket biscuits, a rack of ribs and a quart of mac & cheese.  I'm going to miss this joint!

Prime brisket smoke 11/13/25

 

sampled 11/13/25

My wife's nephew has been holding several briskets for us in his industrial sized freezer out in Aledo.  This one was a little over a year old and happens to be a bargain Prime brisket that was on sale for $2.99/lb over a year ago.  After a couple of days of thawing, it was time to bring this old brisket to life.

We followed our usual method.  First I trimmed off 3-4 lbs of extra fat, cut the brisket in half to fit our little bullet smoker, then dosed liberally with Green's "All N 1" seasoning.  It went onto the smoker about 8:15 am for 7 hours of heavy smoke with oak and pecan wood from trees in our yard.  I pulled it off at 3:30 pm, popped the halves into some big cooking bags, then into the oven for another 3 hours at 250 degrees.

Here's what they looked like at 3:30. The grabbers worked a lot better on brisket than they did on salmon.

When I pulled the briskets to check at 6:30 pm, the internal temperature was right at 202 degrees F.  After resting about 45 minutes, we chowed down and found the results to be excellent.  The leftovers went into the fridge for snacking over the next week or so.