Today is brisket day. Sort of like a holiday in my opinion. I love cooking brisket.
So to start out, I purchased a whole brisket at my local supermarket. I'll have to admit, it's usually not that easy to find a whole brisket, let alone a piece of brisket in the super market. Usually it has to be ordered. So I snatched it up and brought it home. Typically a whole brisket is way too much to eat for the just the wife and I, so I've sectioned it into 3 pieces of meat. Today I've used the best piece and it is a 4-5 pound section of brisket.
I'm starting the brisket with smoke only for the first hour. This is typically referred to a "Cold Smoking". After that, I will turn on the heat to 220 degrees. This will actually vary a little in this oven from 220 - 230 which is perfectly fine. Slow cooking your brisket is the best way to get the most smokey flavor and avoid drying it out. I keep a mixture of beer and apple cider vinegar in a spray bottle and spray the brisket about once an hour.
So here we have our Bradley smoker full of meat and stuffed jalopenos.
The stuffed jalopenos have been cut in half and cleaned out. I've got a simple recipe - fill with cream cheese and wrap with bacon. These things are like a party in your mouth.