# Burnt Bean’s Brisket Croissant - The Blue October

A unique breakfast sandwich featuring smoked brisket, jalapeno cream cheese, fried egg, and strawberry jam on a toasted croissant.

- Cuisine: French
- Category: Baked Goods
- Language: en

## 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

## Instructions

1. Trim the brisket, removing heavy fat.
2. Season the brisket heavily with a rub of two parts black pepper to one part diamond crystal kosher salt.
3. Place the seasoned brisket on a wire rack on a tray and refrigerate uncovered until later in the evening.
4. Prepare the jalapeno cream cheese by removing seeds and membrane from the jalapenos, then char them in a pan to soften and remove rawness.
5. Combine softened cream cheese with a pinch of salt, a squeeze of lime juice, and the charred jalapenos, then blitz until smooth.
6. Refrigerate the jalapeno cream cheese to allow it to set.
7. Apply an additional layer of seasoned salt to the brisket.
8. Fill 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).
9. Insert a Chef's Temp Pro into the center of the brisket flat to monitor temperature.
10. After 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.
11. Remove the brisket from the grill and let it rest on foil for a short period to release initial heat.
12. Wrap the brisket tightly in foil and let it rest further to soften the bark and hold longer.
13. Slice the croissant and toast it in a pan.
14. Assemble 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.
15. Add a little salt on the fried egg.

## Equipment

- shaker
- pan
- pellet grill
- fridge
- tray
- wire rack
- smoke tube
- Chef's Temp Pro
- foil

## 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.

## Source

- Original video: https://www.youtube.com/watch?v=ZQw2eeJ-3Qk
- Recipe page: https://www.cliprecipe.com/recipe/1c8322e5-2526-48aa-8d79-0b19249e07cf
- Extracted: 2026-05-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt