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So you've got leftover brisket... On occasion, it happens. Could you reheat it and throw it on a bun with some sauce? Sure. You could. Or you could go the extra mile and make a batch of these Brisket Nachos with Smoked Queso and your life will be forever changed. Do the right thing!

Brisket Nachos with Smoked Queso

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16 servings

Ingredients

• 1 tbsp Colonial Chile Infused Oil


• 2 lb leftover wagyu brisket, diced


• Corn tortilla chips


• Romaine lettuce, shredded, for garnish


• 8 oz sharp cheddar


• 4 oz queso fresco, crumbled

For the Smoked Queso:

• 4 oz white American cheese, grated


• 4 oz chihuahua cheese, grated


• 4 oz pepper jack cheese, grated


• 3/4 cup half and half


• 1/2 cup 505 Southwestern Hatch Valley Flame Roasted Green Chiles


• 1 tbsp Cattleman’s Grill Mexicano Seasoning

For the Pico de Gallo:

• 1 cup tomato, small dice


• 1/2 cup yellow onion, small dice


• 1/2 cup cilantro, minced


• 1/4 cup jalapeno, minced


• 1/4 cup serrano peppers, minced


• 3 tbsp lime juice


• Jacobsen Salt Co. Habanero Infused Salt, to taste

For the Black beans:

• 1 1/4 cup canned black beans


• 3/4 cup beef stock


• 1 clove garlic, crushed, peeled


• Cattleman’s Grill 8 Second Ride Carne Asada Seasoning

For the Avocado Crema Verde:

• 1 cup sour cream


• 1 medium avocado


• 2 tbsp 505 Hatch Valley Flame Roasted Green Chiles

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Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 200ºF set up for smoking. Fill an A-MAZE-N Tube Smoker with hickory pellets. Light the pellets with a torch. Allow the flame to burn for 30-60 seconds before blowing out the flame.

To make the queso, combine the cheeses in a Lodge 10” Cast Iron Skillet. Add the half and half, 505 Southwestern Hatch Valley Flame Roasted Green Chiles and Cattleman’s Grill Mexicano Seasoning. Mix then transfer to the second shelf of the grill. Smoke, stirring occasionally, until the cheeses are melted and smooth when whisked, about 45 minutes.

At the same time that you place the queso in the smokers, also combine all ingredients for the black beans in a Lodge 8” Cast Iron Skillet, mix well and place on the bottom rack of the grill. Let the beans and broth warm while the queso smokes. Remove when the queso is done (45 minutes).

To make the pico, combine all ingredients and mix well. Store in the refrigerator until ready to serve.

To make the Avocado Crema Verde, combine all ingredients in the Vitamix Blender Cups and and blend on the Vitamix until smooth. Remove from the blender and store in the refrigerator until ready to serve.

You might also enjoy: Carne Asada Cedar Planked Nachos

When the queso is nearly ready, preheat a Lodge 10” Cast Iron Skillet on the Hestan Cue Induction Burner. Add one tablespoon Colonial Chile Infused Oil to the skillet, then add the diced brisket meat. Cook to warm through, stirring frequently.

To build the Brisket Nachos with Smoked Queso, fill large serving platters with tortilla chips. Sprinkle the sharp cheddar over the chips. Top with the beans, then smoked queso. Sprinkle the diced brisket over the queso, topped with romaine lettuce, pico de Gallo, avocado crema verde and queso fresco.

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Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to smoke a delicious KC Cattle Company whole wagyu brisket. For this cook we let the brisket smoke open and unwrapped from start to finish, creating an impressive bark and smoke ring. Couple this technique with the injection and the fat content of the wagyu brisket and you get a juicy brisket with incredible texture and flavor with very little effort!

Wagyu Brisket

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Ingredients

• 1 (8 lb) whole KC Cattle Company Wagyu Brisket (kccattlecompany.com)


• 2 tsp Cattleman’s Grill Butcher House Brine


• 1 cup beef or vegetable stock


• Cattleman’s Grill California Tri-tip Seasoning

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Ingredients

Preheat your Yoder Smokers YS640s Pellet Grill to 300ºF.

Combine 1 cup beef or veggie stock with 2 teaspoons Cattleman’s Grill Butcher House Brine. Mix/whisk well to dissolve.

Inject the brisket flat with the brine liquid. Wipe excess liquid from the surface. Season with Cattleman’s Grill California Tri-tip Seasoning. Let set up for about 5 minutes.

You might also enjoy: Kansas City Brisket Burnt Ends

Place the brisket on the second shelf of the grill, fat side down. Cook until probe tender. A digital thermometer inserted into the thickest part of the brisket should have little resistance when probed. The internal temperature will be about 205ºF-210ºF. Total cook time for an 8 lb brisket will be about 8 hours.

Wrap the brisket in butcher paper or foil, then wrap in a beach towel. Place the brisket in a cooler to rest for at least 30 minutes before slicing.

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Brisket & Buffalo Sliders are the perfect way to combine the lean, earthy flavors of buffalo with the fatty, beefiness of brisket! Chef Britt ties it all together with tangy shallot marmalade and a creamy combo sauce!

Brisket & Buffalo Sliders

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Yields: 14 - 4.5 oz sliders

Ingredients

• 2 lb brisket


• 2 lb lean buffalo/bison, ground


• 1/4 cup, plus more as needed, Cattleman's Grill Smoky Chipotle Coffee Steak Rub Seasoning


• 1/2 cup prepared mayonnaise


• 1/2 cup American Stockyard Smoky Mustard BBQ Sauce


• 2 Tablespoons Kozlik's Triple Crunch Mustard


• 1 lb shallots, sliced thin


• 16 oz red wine vinegar


• 3/4 cup white sugar


• Salt & Pepper, to taste


• Beef tallow, or other high-heat oil, as needed


• 16 brioche slider buns (see recipe for Beef Tallow Brioche Buns)

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Instructions

To make the condiments:

• For the shallot marmalade, thinly slice the shallots, and place into a large saucepan or cast-iron skillet.


• Add red wine vinegar and sugar to the pan and bring to a boil over medium-high heat. Stirring occasionally, cook until the shallots become translucent, and the liquid becomes absorbed and thickens slightly.  Add salt and pepper to taste and adjust seasonings as desired.  Allow to cool and reserve for further use.


• For the combo sauce, simply combine prepared mayo with American Stockyard Smoky Mustard BBQ Sauce and Kozlik's Triple Crunch Mustard.

To make the custom grind/burger mix:

• Chill the components to your meat grinder, and keep the meat chilled before grinding. Trim excess fat from brisket, if preferred, and slice into strips to pass through the grinder. Feed brisket through the grinder set up with a medium-sized die.


• No more than an hour before grilling your burgers, mix ground brisket and ground buffalo with Cattleman's Grill Smoky Chipotle Coffee Steak Rub by hand until evenly blended.


• Portion your patties between 4-5 ounces per slider (or desired size for larger burgers) and shape into patties, making them slightly wider than your bun.

To grill/finish:

• Set up your grill for high-heat, direct grilling, with a cast-iron griddle in place over the heat source. For the Yoder Smokers Pellet Grill, remove the diffuser plate, and put the cast-iron griddle attachment onto the left side and set the temperature to 400-450°F.


• Coat your cast iron griddle with beef tallow, or another high-temperature oil to season.


• Right before grilling the patties, season the outside of each pattie with more Cattleman's Grill Smoky Chipotle Coffee Steak Rub to achieve an excellent crust while grilling.


• Cook the patties to your desired internal temperature.


• To build the sliders, place a small amount of mayo/mustard combo sauce on the bottom bun, followed by the grilled patty, followed by a small heaping of shallot marmalade, and topped with the remaining bun. Consume and enjoy immediately!

We all want to get the most milage out of our smoking sessions, and now more than ever we're utilizing the ingredients we have on hand over running out for ingredients. This Brisket & Dumplings recipe is a great way to do just that!





Chef Tom cooked up this hearty soup with some leftover brisket (click here for a great brisket recipe: Smoked Barbecue Brisket), a handful of fresh and frozen veggies, and a simple dumpling recipe. Comfort food!

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Brisket & Dumplings

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Ingredients

• 3 tbsp Olitalia I Dedicati Meat Extra Virgin Olive Oil


• 1 large onion, sliced 1/4”


• 1 cup Carrots, small dice


• 2 tsp Cattleman’s Grill California Tri-tip Seasoning


• 1 tbsp fresh thyme leaves


• 2 cloves garlic, minced


• 1/2 cup red wine


• 1 cup frozen peas


• 1 lb leftover brisket (or other beef roast), diced into 1” cubes


• 2 green onions, sliced


• 1 1/2 quarts beef stock and/or water


• 1/4 cup parmesan

For the dumplings:

• 1 egg


• 2 tbsp whole milk


• 2 tbsp unsalted butter


• 1 cup all purpose flour


• 1 tsp baking soda


• 1/2 tsp Noble Saltworks Hickory Smoked Salt

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Instructions

Preheat a Lodge 5 Quart Cast Iron Dutch Oven over medium heat. Add the 3 tbsp Olitalia I Dedicati Meat Extra Virgin Olive Oil to warm.

Add the onion, carrots and Cattleman’s Grill California Tri-tip Seasoning. Cook, stirring occasionally until the onions are translucent.

Add the theme and garlic. Cook for 30 seconds. Add the wine and cook until it is nearly all the way reduced.

Add the frozen peas, cubed leftover beef, green onions and beef stock/water. Cover with a lid. Bring to a simmer. Cook until the beef is falling apart.

Mix all ingredients for the dumplings. Uncover the dutch oven. Drop a couple of tablespoons at a time of the dumpling dough into the simmering soup.

Continue cooking until the dumplings are firm and cooked through.

Stir in the parmesan cheese before serving the Smoked Brisket & Dumplings.

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How do we celebrate a big win? With amazing food! Chef Tom channeled his excitement for the Chiefs with this recipe for Kansas City Brisket Burnt Ends.

Buy the Kansas City Burnt Ends Flavor Kit today: https://www.atbbq.com/sauces-and-rubs/flavor-kits/kansas-city-burnt-ends-kit.html

Kansas City Brisket Burnt Ends

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Ingredients

• Brisket point


• Big Rick’s Jalapeño Honey Mustard


• Plowboys BBQ Bovine Bold


• Cattleman’s Grill Smoky Chipotle Coffee Steak Rub


• Flavolcano Smoky Red Pepper Sauce


• Beef stock


• Smoke on Wheels KC Bootleg BBQ Sauce

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Instructions

Trim all excess fat from the outside of the point. Butterfly the thick end of the point to make all of the meat about the same thickness. Rub the surface of the meat with a thin layer of Big Rick’s Jalapeño Honey Mustard. Season first with the Plowboys BBQ Bovine Bold, then the Cattleman’s Grill Smoky Chipotle.

Preheat your Yoder Smokers YS640s Pellet Grill to 250ºF. Fill an A-MAZE-N Tube Smoker with cherry and pecan pellets. Place on the main cooking grate on the left side of the grill. Light the ends of the tube with a torch. Let the flame burn out.

Transfer the meat to the second shelf of the smoker. Smoke until you reach your desired color. You’re looking for a dark mahogany color. This can take 3.5- 4.5 hours. The internal temperature of the meat may range from 150ºF-170ºF. These are rough guidelines. This part of the cook is about achieving a desired color.

Remove the meat from the cooker and place on top of a sheet of heavy duty foil. Pour about two tablespoons Flavolcano Smoky Red Chile Sauce and a quarter cup of beef stock over the meat. Wrap tightly with the foil. Return to the cooker.

Continue cooking until the meat offers little resistance when probed with an instant read thermometer. It should be like probing room temperature butter. You are cooking to a feel, not a temperature, but most of the time the temperature is between 200ºF-210ºF when the meat is finished. It will likely be a 1-2 hours after wrapping. At this point you’ll want to rest the meat, wrapped in foil for 30 minutes.

You might also enjoy: Umami Bomb Brisket

Dice the point into 1” cubes. Place the cubes on a sheet pan. Toss the cubes in just enough Smoke on Wheels KC Bootleg BBQ Sauce to coat the surface of the cubed brisket and spread out on the sheet pan. Place the pan back on the cooker for 20-30 minutes to allow the sauce to set up.

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Chef Tom puts together a delicious Brisket Quiche, featuring leftover Umami Bomb Brisket, baked on the Yoder Smokers Pellet Grill.

Brisket Quiche

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Ingredients

• Pie dough (recipe here)


• Cornhusker Kitchen Spray Duck Fat


• 1/2 large yellow onion, sliced thin


• Cattleman’s Grill California Tri-tip Seasoning


• 8 oz leftover brisket, diced


• 1 cup kale, chopped


• 1 clove garlic, minced


• 2 oz sharp white cheddar, grated


• 2 oz pecorino cheese, grated

For the custard:

• 4 eggs


• 2 cups heavy cream


• 1 tbsp prepared horseradish

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Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 375ºF, set up for indirect grilling.

Using a rolling pin, roll out the pie dough to fit a Lodge 10” Cast Iron Skillet. Roll the edges down to make an even crust.

Crumble up a sheet of parchment or butcher paper. Smooth it back out, then place over the dough in the skillet. Fill the paper with dried beans to weigh down the paper and dough. Transfer to the second shelf of the grill.

Blind bake the dough until golden brown around the edges, about one hour. Remove from the grill. Remove the beans and paper and return the crust and skillet to the grill for an additional 5-10 minutes. Remove the skillet from the grill.

While the crust bakes, make the filling.

Spray a Lodge 12” Cast Iron Skillet with a couple tablespoons of duck fat. Warm over medium heat. Add the onion to the skillet. Season with Cattleman’s Grill California Tri-tip Seasoning. Cook until browned around the edges and softened.

Add the leftover brisket, kale and garlic. Cook just long enough to warm the brisket and wilt the kale, about three minutes. Remove from the heat.

You might also enjoy: Umami Bomb Brisket

Whisk together the eggs for the custard. Brush a thin layer of the whisked egg onto the pie crust. Add the heavy cream and horseradish to the eggs and whisk.

Layer in the brisket mixture, cheeses and custard until the quiche is filled to the top of the crust.

Bake the quiche until the custard is set, about 1 hour 10 minutes. It should jiggle, but not be fully liquid. Remove from the grill and cool to just above room temperature before slicing to serve.

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Everyone knows about sweet, salty, sour and bitter, but have you met your new best friend, UMAMI?! It's that fifth sense of taste that your brain associates with savory, delicious roasted meats, and it the star of the show in this recipe for Umami Bomb Brisket!

Umami Bomb Brisket

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Ingredients

• 1 (8-9 lb) brisket flat


• 1/2 cup miso (fermented soy bean paste)

For the injection:

• 1 cup vegetable/beef stock or water


• 1/4 cup Butcher BBQ Prime Dust


• 2 tbsp low sodium soy sauce


• 2 tbsp ground shiitake mushrooms

For the seasoning:

• 1 cup Plowboys BBQ Bovine Bold


• 2 tsp celery seed

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Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 300ºF, set up for smoking/indirect cooking. Also, fill an A-MAZE-N Tube Smoker with hickory pellets and place on the main cooking grate, to the left side of the grill.

Trim excess/hard fat from the surface of the brisket flat. Leave about 1/4” layer soft fat behind. Score the fat with a sharp knife, about 1/4” deep in a crosshatch pattern.

Combine the ingredients for the injection in a marinade shaker. Shake well to combine. Reserve 1/4 cup of the injection to add to the wrap later. Working in a grid pattern, inject the remaining liquid into the brisket flat using a pistol grip injector.

Using paper towels, remove the excess injection liquid from the surface of the brisket. Spread a thin layer of miso across the surface of the meat.

Mix the Plowboys BBQ Bovine Bold and celery seed. Season the brisket with the mixture. Let set up until the surface appears wet.

Transfer to the smoker. Cook until the surface is a deep mahogany brown color and the internal temperature reaches 160ºF, about 4 hours.

You might also enjoy: Coffee Crusted Brisket

Remove the flat from the grill. Place it on top of two sheets of heavy duty foil. Turn up the edges of the foil and add the reserved injection liquid. Wrap tightly in the foil. Return to the grill.

Continue cooking the brisket until probe tender, about 2 more hours. The internal temperature should be around 205ºF-210ºF. Remove from the grill.

Rest the brisket for 30-45 minutes before slicing, wrapped tight in foil.

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Chef Tom fires up the Kamado Joe Classic III Ceramic Charcoal Grill to share his version Texas Chili. Homemade chile base, no beans, and best of all... smoked brisket! It's Texas Brisket Chili!

Texas Brisket Chili

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Yield 16 servings

Ingredients

For the brisket:

• 1 (5 lb) brisket flat


• Worcestershire sauce


• Killer Hogs The AP Rub


• Cattleman’s Grill Smoky Chipotle Steak Rub

For the chile base:

• 6 ancho chiles, seeds and stems removed


• 2 pasilla chiles, seeds and stems removed


• 2 guajillo chiles, seeds and stems removed


• 4 arbol chiles, seeds and stems removed (optional)

For the chili:

• Brisket scraps for rendering/fond


• 1 large yellow onion, (4 cups) sliced thin


• 8 cloves garlic crushed


• 2 chipotles in adobo sauce (optional)


• 1 tbsp ground cumin seed


• 1 tbsp dried Mexican oregano


• 1 tbsp smoked paprika


• 1 cinnamon stick


• 1 bottle Shiner Bock beer


• 1 cup coffee


• 1 quart beef stock


• Noble Saltworks Hickory Smoked Salt, to taste


• Diced onion, for garnish


• Shredded sharp cheddar, for garnish


• Crumbled queso fresco, for garnish

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Instructions

Preheat your Kamado Joe Classic III Ceramic Grill to 275ºF, set up for smoking with large chunks of hickory wood chunks for smoke.

To prepare the brisket flat, trim excess fat and silver skin from the surface of the flat. Save some of the excess fat for rendering for the chili. Coat the brisket in a thin layer of Worcestershire sauce for binder. Season with a moderate amount of Killer Hogs The AP Rub. When the rub is wet and attached to the meat, season liberally with the Cattleman’s Grill Smoky Chipotle Steak Rub. Let the rub set up until it appears wet on the surface.

Smoke the brisket at 275ºF-300ºF until a bark is formed on the surface, as well as pockets of moisture, about 2.5 hours. Remove from the grill. Cut into 1.5”-2” cubes.

Remove the slow-roller indirect set-up for the grill. Add more charcoal. Open up the airflow and bring the grill up to 350ºF-400ºF, set up for direct grilling.

While the brisket is smoked, prepare the chile base. Start by toasting the chiles in a hot dry skillet. A Lodge 12” skillet should hold all of the chiles. Toast them just until fragrant, about 30-60 seconds, then flip and repeat. Add enough hot water to the skillet to cover the chiles. Bring the water up to a boil. Turn off the heat. Cover with a lid and let soak for 20 minutes.

When the chiles are softened, remove from the soaking water. Rinse with clean, cold water. Transfer to a blender. Add one cup of water to the blender. Blend until a smooth paste is formed. Set aside.

To make the chili, render the fat from the brisket trimmings until you have about 3 tablespoons of rendered fat. Remove the chunks of fat and brisket. Add the onions and garlic and stir with a wooden spoon. Add the cumin, oregano and smoked paprika, as well as a few shakes of smoked salt. Cook over medium-high heat until slightly browned and softened, stirring to prevent scorching. Add the cubed brisket, chipotles in adobo sauce, coffee, beer and beef stock. Stir and transfer to the grill.

You might also enjoy: Brisket Tacos with Smoked Salsa

Cook the Texas Brisket Chili uncovered for about one hour, until thickened and dark on the surface. Cover with a lid and continue cooking until the brisket is fork tender, about 2 more hours. Add additional stock or water to keep the brisket mostly submerged at all times. When the brisket is tender, the liquid should be thickened. You can add more liquid to thin the chili out, if desired.

Shred most of the brisket. Taste and adjust seasonings as needed. Serve the Texas Brisket Chili in bowls topped with diced onions, sharp cheddar and queso fresco.

BUY all featured products HERE: TEXAS BRISKET CHILI

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Fresh ground beef brisket patties, American and pepper jack cheeses, bacon, smoky mustard grilled onions & cowboy sauce on a brioche bun. Giddy up! This is the Cowboy Brisket Burger!

Cowboy Brisket Burger

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Yield 4 burgers

Ingredients

• 2 lb ground brisket


• R Butts R Smokin’ R Beef Rub


• 8 slices American cheese


• 8 slices pepper jack cheese


• 8 slices bacon


• 1 cup iceberg lettuce, shredded


• 4 brioche buns


• Clarified butter for toasting buns

For the grilled onions:

• 1 tbsp clarified butter


• 1 large yellow onion, halved, sliced 1/8” thick


• Noble Saltworks Hickory Smoked Finishing Salt


• 1/2 cup Holmes Made Smoky Cowboy Mustard

For the Cowboy Sauce:

• 1/2 cup mayonnaise


• 1/4 cup Firebug Mild Grillin’ Sauce


• 1 tbsp pickle juice

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Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF, set up with the diffuser removed and the YS Cast Iron Griddle in place over the firebox.

To make the cowboy sauce, combine all ingredients and whisk well to combine. Store in the refrigerator for up to one week.

To make the grilled onions, melt the clarified butter on the YS Cast Iron Skillet. Add the sliced onions. Season with a few shakes of Noble Saltworks Hickory Smoked Finishing Salt. Toss and cook until softened and slightly caramelized. Transfer from the grill to an 8” Lodge Cast Iron Skillet. Add the Holmes Made Smoky Cowboy Mustard to the onions and let cook down on the right side of the grill for about 5 minutes. Remove from the grill.

Cook the bacon on the griddle to desired doneness. Remove and reserve.

You might also enjoy: Brisket Tacos with Smoked Salsa

Form the ground brisket into 8 equal (1/4 lb) patties.

Place the patties on the griddle and smash to the width of your brioche buns. Season the side facing up with the R Butts R Smokin’ R Beef Rub. When a nice crust is formed on the bottom of the beef patty, flip the burger. Top each patty with a slice of American and pepper jack cheeses. Place two half slices of bacon on top of each patty, as well. Continue cooking until the internal temperature reaches 150º. Remove from the grill.

Spread the bottom of each toasted brioche bun with Cowboy Sauce. Add the shredded lettuce to the bottom bun. Place two bacon, cheese and brisket patties on each bun. Top the the Smoky Cowboy Mustard Caramelized Onions, and the top bun.

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Brisket. Coffee. Chipotle. Ancho. Red wine. Smoke. This Coffee Crusted Brisket recipe features all of the above AND MORE! It's not just brisket. It's a full meal! If you're ready for a truly down to earth brisket with incredible flavors, read on!

Coffee Crusted Brisket

Ingredients

• 15 lb whole packer brisket


• 1/2 cup Sweetwater Spice Ancho Chipotle Brisket Bath


• 2 cups beef stock


• Cattleman’s Grill Smoky Chipotle Steak Seasoning


• 24 oz baby bella mushrooms, halved


• 24 oz baby potatoes


• 16 oz yellow onions, cut into wedges


• 16 oz carrots, large dice


• 8 cloves garlic

For the braising liquid:

• 1 cup diluted Sweetwater Spice Ancho Chipotle Brisket Bath/beef stock mixture from injection


• 1/2 cup beef stock


• 1/2 cup red wine


• Noble Saltworks Pecan Smoked Flaked Finishing Salt


• fresh ground black pepper

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Instructions

Preheat your Yoder Smokers YS640 Pellet Grill to 250ºF.

Trim the fat cap completely off of the point muscle. Trim the fat down to 1/4” thickness over the flat muscle. Trim excess fat from the surface of the opposite side of the brisket.

Measure out 1/2 cup Sweetwater Spice Ancho Chipotle Brisket Bath. Add the 2 cups beef stock. Mix well. Strain the liquid. Pour off 1 cup of the liquid and reserve for the braising liquid, later in the cook.

Using a marinade injector, inject the brisket flat in a grid pattern. You should be able to get about 1 cup of liquid into the flat. We will not inject the point meat.

Spread the excess injection liquid across the surface of the brisket. Rub the solids that were strained off from the injection liquid all over the point meat. Season all surfaces generously with Cattleman’s Grill Smoky Chipotle Steak Seasoning.

Place the brisket in the grill. Smoke until the bark is developed, about 5 1/2 hours.

Line a full sized foil pan with two sheets of heavy duty foil, criss-crossing to allow overlapping foil on all four sides of the pan. Fill the foil lined pan with the halved mushrooms, baby potatoes, quartered onions, diced carrots and whole cloves of garlic.

Combine the 1 cup of reserved injection liquid, 1/2 cup beef stock and 1/2 cup red wine. Pour the liquid over the veggies. Season with Noble Saltworks Pecan Smoked Flaked Finishing Salt and fresh ground black pepper. Place the brisket on top of the bed of veggies. Wrap tight with the foil. Return to the grill.

You might also enjoy: Brisket Tacos with Smoked Salsa

Turn the grill temperature up to 300ºF. Continue cooking until the brisket is very tender and offers almost little resistance when probed with an instant read thermometer, about 2-3 more hours. The internal temperature will likely we in the 200ºF to 210ºF range, in the deepest part of the brisket.

Let brisket rest at least 30 minutes before slicing. Strain off the jus from the veggies. Season the veggies, as desired. Slice your Coffee Crusted Brisket across the grain of the muscle and serve with the veggies and a cup of jus for dipping.