Ingredient List:
- 1 — Vintage® All Natural Brisket
- 2 cans — Chopped Green Chiles moistened with the Brisket Marinade and dusted with the Brisket Rub.
- 1 bottle — Jardines’s 5-Star Rub
- 1 bottle — Jardines’ Fajita Marinade
- 1 bottle — Jardines’ 5-Star BBQ Sauce
- 1 pkg — Demi-Glace Gold®
- 4–6 Chunks — John Henry’s Coffee Wood
- 1 ea — Vacuvin and Jaccard
Instruction:
In the Vacuvin use 1/2 the Jardines’ Fajita Marinade as directed, the flavor intensifies the longer it rests Take well chilled Brisket and Trim 85-90% of the fat coat and off both sides and edges. Use a boning or filet knife on the edges of the Brisket, make a penetrations ~ ¾″ wide and with a sweeping motion, open an internal hand shaped pocket into each end of the piece of brisket, taking care not to penetrate all the way to the opposite side of the meat, these hand pockets are on opposite ends across from each side penetrated. Slide half the jalapeno halves into each pocket. Seal the ¾″ slits with two toothpicks in an x pattern thru the slit. Then on the Fat trimmed side of the brisket, use the Jaccard making the penetrations approximately ¾ to 7/8 of the way thru each piece, take care not to penetrate all the way thru to other side of the meat. Place the Brisket into the brine mixture, place the lid on the Vacuvin and pull a vacuum. Set in the refrigerator for no more than 3 hours. Prepare your grill and any other dishes at this time.
Remove the Brisket from the brine, and pat shake off any excess brine. Coat the meat with a light to medium coat of the Jardines’s 5-Star Rub, on all sides. Sear the brisket fat trimmed side first over a Hot (2–3 sec hand hold) Fire for ~ 7 minutes per side until well browned. Then set aside and adjust your smoker oven temperature. Preheat the smoker or gas grill to low & slow heat (230–250°). Set the meat into the smoker in the indirect heat zone for ~1 ½ hours until meat surface starts to sweat ~120° meat internal temp. Elevate the oven temp to 280° for an overnight cook ~10–12 hours. In the morning, foil wrap the meat to hold color OR for burnt ends leave meat unwrapped. Baste the meat with Jardines’Fajita Marinade to build the bark. Finish the meat at 350° for ~3 hours, until the internal meat temp is 210°. Pull the brisket to cool and trim any burnt ends from the edges and slice the remaining meat across the grain. Serve the sliced brisket, with ½ cup Demi-Glace, Serve immediately with the Jardines’ 5-Star BBQ Sauce, for dipping.
Enjoy!!
