Wednesday April 16, 2014
Jump to content
1 15 oz can jalapenos in escabeche
1 10 lb or bigger Brisket
(I prefer Packer trimmed because the trimmed ones cost quite a bit more)
4 tablespoon of your favorite rub
(Make your own just add 1 tablespoon each: granulated garlic, onion, black pepper, Sea salt and 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, this helps retain moisture. When the coals ash over add a 2" 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, I trim it all off, but some chefs leave it all on.
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 hour and a half and add three briquettes and Hickory chunk to each side to maintain 150 to 250 degrees (ideal for cold smoking) for 4 hours. Prepare foil for wrapping the brisket: I usually connect two pieces lengthwise by folding the edges together.
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 you are ready to serve the brisket. I have never had the brisket turn out hot from the jalapenos, however, the jalapenos on the other hand stay hot, for those who like it hot, hot, hot.
Slice the brisket on the bias, (diagonally across the grain) and serve with bbq sauce and bread on the side.
Posting comments requires a free account