Burnt Bean’s Brisket Croissant - The Blue October
Serves 1
Directions
- 1Trim the brisket, removing heavy fat.
- 2Season the brisket heavily with a rub of two parts black pepper to one part diamond crystal kosher salt.
- 3Place the seasoned brisket on a wire rack on a tray and refrigerate uncovered until later in the evening.
- 4Prepare the jalapeno cream cheese by removing seeds and membrane from the jalapenos, then char them in a pan to soften and remove rawness.
- 5Combine softened cream cheese with a pinch of salt, a squeeze of lime juice, and the charred jalapenos, then blitz until smooth.
- 6Refrigerate the jalapeno cream cheese to allow it to set.
- 7Apply an additional layer of seasoned salt to the brisket.
- 8Fill a smoke tube with Pit Boss Mosquet pellets, light one end, and cold smoke the brisket for about 4 hours at 165 Fahrenheit (74 Celsius).
- 9Insert a Chef's Temp Pro into the center of the brisket flat to monitor temperature.
- 10After cold smoking, increase the pellet grill temperature to 250 Fahrenheit (121 Celsius) and cook until the internal temperature is around 200 Fahrenheit (93 Celsius) and the brisket is jiggly and tender.
- 11Remove the brisket from the grill and let it rest on foil for a short period to release initial heat.
- 12Wrap the brisket tightly in foil and let it rest further to soften the bark and hold longer.
- 13Slice the croissant and toast it in a pan.
- 14Assemble the sandwich: bottom croissant half, jalapeno cream cheese, a thick slice of point end brisket, a fried egg, and strawberry jam on the top croissant half.
- 15Add a little salt on the fried egg.
Ingredients
- Australian grainfed brisket
- 2 parts black pepper
- 1 part diamond crystal kosher salt
- seasoned salt
- jalapenos
- cream cheese
- 1 pinch salt
- 1 squeeze lime juice
- 1 croissant
- 1 fried egg
- strawberry jam
Equipment
shakerpanpellet grillfridgetraywire racksmoke tubeChef's Temp Profoil
Tips
- For the brisket, achieve a dry surface to allow good bark formation.
- Cold smoke the brisket for about 4 hours at 165 Fahrenheit (74 Celsius) to increase smoke flavor and bark color.
- Cook the brisket at 250 Fahrenheit (121 Celsius) for the remainder of the cook.
- Rest the brisket in foil after cooking to soften the bark and maintain moisture.
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