Recipe courtesy of SLAB BBQ & Beer
El Jefe
- Level: Intermediate
- Yield: 12 to 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 977
- Total Fat
- 67
- Saturated Fat
- 29
- Carbohydrates
- 39
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 54
- Cholesterol
- 228
- Sodium
- 1287
- Total: 12 hr (includes resting time)
- Active: 1 hr 30 min
Ingredients
Brisket:
1/4 cup sea salt
1/4 cup freshly ground black pepper
One 5- to 7-pound brisket flat (use Choice or a higher grade)
Queso:
One 2-pound block fast-melting white American cheese, such as Land O Lakes Extra Melt, cut into 1/2-inch cubes
Three 10-ounce cans diced tomatoes and green chiles
2 cups whole milk
Veggies:
2 white onions, julienne-cut
2 green peppers, julienne-cut
2 red peppers, julienne-cut
1/4 cup canola oil
1 tablespoon freshly ground black pepper
1 tablespoon sea salt
1/2 tablespoon granulated garlic
Sandwiches:
12 to 15 buns, such as challah or jalapeno-Cheddar buns
Your favorite BBQ sauce, warmed, for serving
Pickled jalapenos, for serving
Corn chips, such as Fritos, for serving, optional
Directions
Special equipment:
a smoker- For the brisket: Preheat a smoker for smoking at 275 degrees F. (Don't beat yourself up trying to maintain the exact temperature. Stay within 25 degrees of your target, and you should be good.)
- Mix together the salt and pepper in a bowl, then rub it all over the brisket. Smoke brisket until it reaches 165 degrees F, about 8 hours. Wrap with foil and continue to smoke until internal temperature reaches 203 degrees F and the thermometer slides in and out of the brisket like it was butter, about 2 hours more.
- Let rest for at least 1 hour.
- Chop the brisket.
- For the queso: Set up a double boiler. Add the cheese, diced tomatoes and chiles and milk to the upper pan of the double boiler. Cook over medium-high heat, stirring continuously, until cheese is fully melted.
- For the veggies: Mix the onions and peppers in a bowl. Toss with oil, pepper, salt and granulated garlic. Cook veggies in a saute pan, stirring continuously, over medium-high heat until veggies are translucent.
- For the sandwiches: Toast buns. Add BBQ sauce to each half. Add nice handfuls of the chopped brisket to bottom buns. Add a little more of the BBQ sauce on top of the meat. Add queso, veggies and jalapenos to your desired heat. Add corn chips for a crunchy treat, if desired. Top with top buns.