Texas Brisket Deviled Eggs

The Lone Star state keeps it simple: beef, smoke, pepper, salt. Nothing else needs to be said.

Ingredients

• 12 large eggs, hard-boiled and peeled
• 12 egg yolks
• 3 tablespoons mayonnaise
• 1 tablespoon beef tallow (rendered from brisket drippings, cooled) or substitute neutral oil with ¼ tsp smoked paprika
• 1 teaspoon liquid smoke (hickory)
• 1 teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon coarse black pepper
• Salt to taste
• 2 oz leftover smoked brisket flat, finely chopped — the outer bark especially (or deli-sliced smoked beef brisket, pan-crisped)
• Flaky sea salt, coarse cracked black pepper, and fresh chives for garnish

Instructions

1. Crisp the brisket bark: finely chop the outer bark of smoked brisket into small pieces. Pan-fry in a dry skillet over medium-high heat until the fat renders and the pieces are deeply crisped. Drain on paper towels.
2. Mash yolks completely smooth. Beat in mayo, beef tallow (or oil), liquid smoke, Worcestershire, garlic powder, onion powder, cracked black pepper, and salt until silky and deeply smoky-savory.
3. Pipe into egg white halves. Top each with crispy brisket bark crumble, flaky sea salt, a crack of black pepper, and a sliver of chive.

Tips

• In Texas BBQ, the bark — the seasoned, smoke-kissed outer crust of the brisket — is the prize. Use as much of it as possible for the topping.
• Beef tallow from brisket drippings adds an irreplaceable richness. Collect it while the brisket rests.
• Liquid smoke bridges the gap beautifully if you don't have a smoker — use hickory, not mesquite.
• This egg tastes like the best bite of a proper Texas BBQ plate. Serve it at room temperature, never cold — cold kills the fat flavors.