{"id":135216,"date":"2025-03-15T12:59:01","date_gmt":"2025-03-15T12:59:01","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/barbecue-for-breakfast-meet-brisket-scones\/"},"modified":"2025-03-15T12:59:01","modified_gmt":"2025-03-15T12:59:01","slug":"barbecue-for-breakfast-meet-brisket-scones","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=135216","title":{"rendered":"Barbecue for Breakfast? Meet Brisket Scones"},"content":{"rendered":"


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Beef<\/a><\/h3>\n

\t\t\t\tBy Steven Raichlen<\/span><\/p>\n

\t\t\t\t\"Brisket
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State Road restaurant on Martha\u2019s Vineyard. State Road is a longstanding Raichlen favorite\u2014the sort of place that had a wood-burning grill before it was fashionable for restaurants to have wood-burning grills. (And an owner-chef\u2014Jackson Kenworth\u2014who knows how to use it.) <\/p>\n

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. <\/p>\n

So I was only half surprised to find brisket scones on State Road\u2019s brunch menu. \u201cI came up with these scones while thinking about how much I missed the brisket in Texas,\u201d says pastry chef Lindsey McCloskey. \u201cThe mix of local woods from the island gives our smoker a taste you can only find here on Martha\u2019s Vineyard.\u201d <\/p>\n

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, \u201cbake\u201d it in your pellet smoker, or set up your gas or charcoal grill for indirect grilling.<\/p>\n

Coffee\u2019s on. Wake up and smell the brisket!!<\/p>\n