1 (15 ounce) can jalapenos in escabeche
1 (10 pound or larger) beef brisket
Rub (or use your favorite)
1 tablespoon granulated garlic
1 tablespoon onion
1 tablespoon black pepper
1 tablespoon sea salt
1 tablespoon Hungarian paprika
Using a Weber type grill prepare for indirect cooking method. Light 10 Kingsford, (or other high quality charcoals) on each side of the grill. Place a drip pan in the middle of the grill and add 1/2 cup water to help retain moisture. When the coals ash over, add a 2-inch square chunk of hickory or other hard wood to each side of the grill right on top of the coals.
Using a sharp knife trim as much fat as desired off.
Rub the brisket generously with rub. Pierce the brisket every inch or so with a knife and pour the brine from the pickled jalapenos over the brisket, and reserve the jalapenos for later. Place the brisket on the grill.
Monitor the grill about every 1 1/2 hours and add three briquettes and a hickory chunk to each side to maintain 150 – 250 degrees F for 4 hours. Prepare foil for wrapping the brisket.
At the end of four hours place the brisket on the foil and pour the reserved jalapenos over the brisket and wrap tightly. Place the brisket back on the grill and resume monitoring for three more hours.
After three more hours, the brisket is ready to serve. The brisket will not be spicy hot from the jalapenos. However, the jalapenos, by themselves, will be spicy hot.
Slice the brisket on the bias (diagonally across the grain) and serve with barbecue sauce and rustic bread on the side.
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