Smoked Brisket

[Big Dad]

Originally Posted by TXSUT

None taken...tweak the hell out of it, that's half the fun of cooking!

Please do let me know how it turns out...but if it's not good, send me a PM.

I gotta tell you,

I cut a pocket in the side of a six pounder and stuffed it with your stuffing recipe i.e. chopped jalapenos, shallots, onions, and five large cloves of garlic. Tied it with butchers twine, coated it (heavily) with cayenne pepper, sea salt and ground black pepper. and pan roasted it in the oven for 5 hours at 225 degrees. I put it on the grill for 2 more hours of smoking with mesquite wood chips.

It was awesome, even the 7 y/o agreed as he was wiping beads of sweat from his forehead! I heated up BBQ sauce on the side to disguise some of the heat.

Here's to you and thanks for the recipe, it'll make a showing at our table every couple of weeks.