4Season the brisket heavily with a rub of two parts black pepper to one part diamond crystal kosher salt.
5Season the brisket heavily with a rub of two parts black pepper to one part diamond crystal kosher salt.
6Season the brisket heavily with a rub of two parts black pepper to one part diamond crystal kosher salt.
7Place the seasoned brisket on a wire rack on a tray and refrigerate uncovered until later in the evening.
8Place the seasoned brisket on a wire rack on a tray and refrigerate uncovered until later in the evening.
9Place the seasoned brisket on a wire rack on a tray and refrigerate uncovered until later in the evening.
10Prepare the jalapeno cream cheese by removing seeds and membrane from the jalapenos, then char them in a pan to soften and remove rawness.
11Prepare the jalapeno cream cheese by removing seeds and membrane from the jalapenos, then char them in a pan to soften and remove rawness.
12Prepare the jalapeno cream cheese by removing seeds and membrane from the jalapenos, then char them in a pan to soften and remove rawness.
13Combine softened cream cheese with a pinch of salt, a squeeze of lime juice, and the charred jalapenos, then blitz until smooth.
14Combine softened cream cheese with a pinch of salt, a squeeze of lime juice, and the charred jalapenos, then blitz until smooth.
15Combine softened cream cheese with a pinch of salt, a squeeze of lime juice, and the charred jalapenos, then blitz until smooth.
16Refrigerate the jalapeno cream cheese to allow it to set.
17Refrigerate the jalapeno cream cheese to allow it to set.
18Refrigerate the jalapeno cream cheese to allow it to set.
19Apply an additional layer of seasoned salt to the brisket.
20Apply an additional layer of seasoned salt to the brisket.
21Apply an additional layer of seasoned salt to the brisket.
22Fill 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).
23Fill 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).
24Fill 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).
25Insert a Chef's Temp Pro into the center of the brisket flat to monitor temperature.
26Insert a Chef's Temp Pro into the center of the brisket flat to monitor temperature.
27Insert a Chef's Temp Pro into the center of the brisket flat to monitor temperature.
28After 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.
29After 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.
30After 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.
31Remove the brisket from the grill and let it rest on foil for a short period to release initial heat.
32Remove the brisket from the grill and let it rest on foil for a short period to release initial heat.
33Remove the brisket from the grill and let it rest on foil for a short period to release initial heat.
34Wrap the brisket tightly in foil and let it rest further to soften the bark and hold longer.
35Wrap the brisket tightly in foil and let it rest further to soften the bark and hold longer.
36Wrap the brisket tightly in foil and let it rest further to soften the bark and hold longer.
37Slice the croissant and toast it in a pan.
38Slice the croissant and toast it in a pan.
39Slice the croissant and toast it in a pan.
40Assemble 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.
41Assemble 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.
42Assemble 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.