Ingredient List:
- 1 Nature Well Chuck Heart “Clod”
- 1 lb thin sliced Hickory Smoked Bacon
- 7 oz Jardine’s Fajita Rub & Tenderizer
- 1 Bottle John Henry’s Brisket Marinade
- 3 Tbsp Grape Seed Oil
- 7 oz John Henry’s Nedra D’s Hickory Rub
- 3 Tbsp SN’F Seasoned Pepper
- 1 Jaccard Tenderizer
- 1 Vacuvin Marinater
- 4–6 chunks Hickory Wood
Instruction:
Take well chilled “Clod” and Trim any excess surface fat coat off the sides and edges.
Coat the “Clod” with a medium coat of Jardine’s Fajita Rub & Tenderizer, on both sides and the edges. Take the Jaccard and evenly puncture the top surface ~ 2/3 of the way to the bottom of the meat, place the “clod” into the Vacuvin Marinater add 1/3 jar of John Henry’s Brisket Marinade, close up and pull a vacuum and set aside at room temp ~1½ hour.
Release the vacuum on the Vacuvin Marinater remove the meat and coat the “Clod” with grape seed oil and then a medium coat of both the John Henry’s Nedra D’s Hickory Rub and the Seasoned Pepper, on both sides and the edges.
Cover the punctured top of the “clod” evenly and /lightly overlapped, with the bacon strips.
Preheat the smoker or gas grill to low and slow heat (170–210°), and add the Hickory. Set the “Clod” into the smoker in the indirect heat zone for ~1½ hours until meat surface starts to sweat ~120° meat temp. Start basting the “Clod” with John Henry’s Brisket Marinade as needed to keep moist as this cut of meat will dry out if left unattended!
METHOD-A: Low and Slow… Elevate the oven temp to 280° for a slow cook ~4–6 hours at ~2 hours, foil wrap the meat to hold color OR for burnt ends leave meat unwrapped. Finish the meat at 350° for ~1 hour, until the internal meat temp is 205°. Pull the “clod” to rest and then trim any burnt ends from the edges and slice and shred the remaining meat across the grain.
You can add a little John Henry’s Brisket Marinade, Serve immediately with John Henry’s Original Sauce…. Enjoy.
METHOD-B: Speed Roast: Elevate the oven temp to 350° and roast until meat has a bronze color, ~ 1 hour. Foil wrap the meat if holding the color OR for burnt ends leave meat open. Finish the meat at 350° for ~2 hours until the internal meat temp is 205°. Pull the “clod” to rest and then trim any burnt ends from the edges and slice and shred the remaining meat across the grain.
You can add a little John Henry’s Brisket Marinade, Serve immediately with John Henry’s Original Sauce.
Enjoy!!
