Ingredient List:
- 1 Certified Hereford® Brisket Flat
- 6–10 Jalapenos — cored, seeded and halved, and moistened with the Brisket Brine and dusted with the Brisket Rub
- 1 bottle Rub, John Henry’s Texas Brisket Rub
- 1 bottle Brine, John Henry’s Texas Brisket Brine
- 1 bottle Sauce, John Henry’s Original BBQ Sauce
- 1 pkg Demi-Glace, Demi-Glace Gold®
- 4–6 chunks, John Henry’s Coffee Wood
- 1 Vacuvin
Instruction:
In the Vacuvin use 1/2 the Brisket Brine as directed, the flavor intensifies the longer it rests Take well chilled Brisket and Trim 90–98% 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 side 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 ½ the jalapeno halves into each pocket. Seal the ¾″ slits with two toothpicks in an x pattern thru the slit. 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 8 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 Brisket Rub, on all sides.
Sear the brisket 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 and slow heat (230–250°). Set the meat into the smoker in the indirect heat zone for ~1 ½ hrs Until meat surface starts to sweat ~120° meat internal temp.
METHOD-A: Low and Slow… 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 Brisket Brine 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.
Reheat the sliced brisket, with ½ cup Demi-Glace. Serve immediately with the Original BBQ Sauce, for dipping.
Enjoy!
METHOD-B: Speed Roast: Elevate the oven temp to 350°. And roast until meat has a bronze color, ~ 4 hours. Foil wrap the meat if holding the color OR for burnt ends leave meat open. Baste the meat with Brisket Brine to build the bark. Finish the meat at 350° for ~3 hrs 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.
Reheat the sliced brisket, with ½ cup Demi-Glace. Serve immediately with the Original BBQ Sauce, for dipping.
Enjoy!!
