Shake up your holiday (or anytime) meal with this spicy, delicious take on brisket. We love this unique Jalapeño Brisket Flat!
5 lb. brisket flat, with ½ inch fat cap left on
2 tbsp olive oil
Big Green Egg Ancho Chili & Coffee Seasoning
1 jar sliced jalapeños
Set the EGG for indirect cooking with the convEGGtor at 300°F/149°C using hickory chunks for smoke flavor.
Rub the brisket all over with the oil, then season it liberally on all of the exposed meat using Big Green Egg Ancho Chili & Coffee Seasoning. Let rest for 15 minutes so the rub will adhere.
Place the brisket on the EGG fat side down and cook for 3 hours. After the brisket has cooked for 3 hours, place it in the pan, fat side down. Pour the jar of jalapenos over the brisket, juice and all, then place the pan back in the EGG. Cook for 1 hour. Flip the brisket over and cover the pan tightly with aluminum foil. Cook for about 2 more hours until the brisket reaches an internal temperature of 205°F and is fork tender.
Remove the pan from the EGG and let rest for 15 minutes. Slice the brisket thinly against the grain and serve.
Makes about six servings.
Recipe and photo from Ray Lampe, Dr. BBQ, and Big Green Egg.