
Beef
By Steven Raichlen
Jackson serves some illuminating dishes for brunch. Like hash made with house-cured corned beef and the eggs Benedict ride on smoked brisket instead of the usual Canadian bacon.
So I was only half surprised to find brisket scones on State Road’s brunch menu. “I came up with these scones while thinking about how much I missed the brisket in Texas,” says pastry chef Lindsey McCloskey. “The mix of local woods from the island gives our smoker a taste you can only find here on Martha’s Vineyard.”
The restaurant smokes its brisket low and slow, as tradition calls for, then chops it to add to the scone batter. Of course, you can bake it in the oven. Better yet, “bake” it in your pellet smoker, or set up your gas or charcoal grill for indirect grilling.
Coffee’s on. Wake up and smell the brisket!!
Check out our 1000+ Recipes section here on Barbecue Bible.Com
Also, sign up for our Up in Smoke newsletter so you don’t miss any blogs and receive some special offers! PLUS get Raichlen’s Burgers! PDF for free!
Follow Steven on Facebook, Instagram, YouTube, TikTok, Reddit, and Pinterest!
Check out our store powered by BBQGuys!