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Smoked Brisket

5 star rating
 

Submitted by: ttrottier1656014

 

Photo by: ttrottier1656014

Pickled jalapenos add a bit of heat to a traditional smoked beef brisket.
 

Ingredients

  • 1 10-14 lbs brisket, packer trimmed
  • 1-2 oz purchased barbecue rub
  • 1 14 oz can jalapenos en escabeche
  • Hickory chunks

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Method

Trim brisket of excess fat. Evenly distribute rub over brisket, both sides, then prick brisket on both sides. Open jalapenos and pour juice over both sides of brisket, reserving jalapenos. Prepare grill for indirect smoking. Place a double row of 8 briquets on both sides of grill. Light end briquets only, on both rows. Place hickory chunks, or favorite wood, on both rows. Place prepared brisket in middle of grill and close the lid. This will burn 3-4 hours unattended. After 3-4 hours place brisket on foil, enough to wrap entirely. Add 5 briquets to both sides of grill, wrap brisket after pouring reserved jalapenos on top. Cook an additional 3 hours.

 

Notes:

 

Number of Servings: 12

 

Submitted by: ttrottier1656014 ()

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