Ibtsoom
Well-Known Member
My neighbor used to make these and I talked him out of the recipe. My wife won't let me cook a regular one anymore..
Ingredients:
BASTING SAUCE
I'll follow this up with pics so it makes sense.,.
Ingredients:
- 12-14 lb brisket
- 6 to 8 fresh jalapenos
- One can pickled Jalapenos with juice retained (I like to use homemade if I have them but the canned ones are fine)
- Minced garlic
- One large onion
- Salt / Pepper / Accent (optional) / garlic powder / onion powder
BASTING SAUCE
- One beer (I prefer lighter beer but any beer is fine)
- One jar of italian dressing (I know - just trust me)
- One pint BBQ sauce ( I make my own but just use what you like)
- 2 fresh jalapenos and I always throw in 1/2 a cup or so of pickled slices
- Drippings from the brisket after it cooks in the foil
I'll follow this up with pics so it makes sense.,.
- Cut slits in the brisket across the grain (not all the way through and not all the way across.)
- Stuff the slits with fresh Jalapeno slices / pickled jalapeno slices / onions and minced garlic
- Season with salt/ pepper / garlic / onion powder / accent (MSG)
- Place the brisket on 2 layers of heavy duty foil and cover with two additional layers of foil
- Fold the edges tightly to create a "pillow" leaving one end open
- Into the open end - pour in the retained jalapeno juice (should be 1/2 a pint or so) and I always add a touch of homemade bbq sauce (probably 1/2 a cup).
- Roll up the remaining end so that the package is air tight and place on a 350 degree grill for 2 hours.
- After 2 hours, remove the brisket from the foil and pour the juice from the packet into the Basting Sauce
- Place the brisket back on the grill and pour the smoke to it (I prefer red oak)
- Baste the brisket every 30 minutes so that it remains fairly wet - the slits you cut will do a good job of holding the basting sauce.
- Brisket is done (gets really technical here..) when you poke it and it doesn't wiggle any longer (usually takes me 4 to 5 hours)
- I always let it rest just a bit before slicing and if you have any basting sauce left it can be poured over the sliced meat for an extra kick - not necessary though.
- Eat and enjoy!
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