Brad's smoked brisket w/ Carolina BBQ & jalapeño cheese hushpups

Posted on December 23, 2021

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Well, this time, let's try it, and vary the Brad's smoked brisket w/ Carolina BBQ & jalapeño cheese hushpups yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Brad's smoked brisket w/ Carolina BBQ & jalapeño cheese hushpups using 34 ingredient type and 6 manufacturing steps. Here's how to make the dish.

There are many ways to smoke brisket. I cold smoked mine for 8 hours, then slow roasted it in the oven until it was fall apart tender. But if you have a traegar or other brand smoker you can smoke and cook the meat at the same time. The rub is a personal preference. I used paprika, cayenne, garlic, mustard, salt and pepper. I served this with jalapeño cheddar hushpuppies and baked beans. But most importantly I topped the brisket with Carolina mustard bbq sauce. I used Lauren's recipe for hushpuppies, but added my own twist to them. I used Busch's baked beans as the base, then added to them.

Ingredients and spices that need to be prepared to make Brad's smoked brisket w/ Carolina BBQ & jalapeño cheese hushpups:

4 lbs brisket, smoked
For the bbq sauce
3/4 cup yellow mustard
1/4 cup brown sugar
2 tsp worchestershire sauce
1/2 cup honey
2 tbs ketchup
1 tsp garlic powder
1/2 tsp salt
Pinch cayenne pepper
Dash hot sauce
1/2 cup apple cider vinegar
For the hushpuppies
1/2 lg sweet onion, minced
1 medium jalapeño, minced and seeded
1 cup cornmeal
1/3 cup flour
1 tsp baking powder
1/4 tsp baking soda
2 tbsp sugar
1/2 tsp salt
1 egg
1/2 cup milk or buttermilk
1 cup shredded cheddar cheese
Oil for frying
For the baked beans
2 lg cans Busch's maple baked beans
1/2 sweet onion, chopped
1 lg jalapeño, seeded and minced
12 oz bacon ends and pieces, chopped
2 tbs minced garlic
1/4 cup brown sugar
2 tbs molasses
1 tbs cider vinegar

Steps to make a Brad's smoked brisket w/ Carolina BBQ & jalapeño cheese hushpups

Start with the bbq sauce. Place all the ingredients for the sauce in a sauce pot. Bring to a boil stirring often. Remove from heat and let cool enough to handle. Transfer to a bowl or Tupperware. Refrigerate at least 2 hours. Overnight is better.

Next focus on the brisket... Cook this however you have the means to. The main thing is at a low temperature for a long time. Personally I rubbed this with the ingredients I listed above. I then cold smoked it under 90 degrees for about 8 hours. I then let it rest overnight in the fridge. The next day, I placed it in a roaster, and added 1 cup of water. Covered it and roasted it at 300 degrees for about 5-6 hours. Until it was fall apart tender. Slice thinly across the grain to serve.

When you are getting close to the brisket being done, start on the beans and hushpuppies.

For the beans, add the onion, jalapeño, and bacon to a pot. Saute until the bacon starts to render, and the onion and jalapeño sweat out. Don't let the onion brown. Add the garlic and sauté for 2 minutes. Add the rest of the ingredients for the beans and bring to a simmer. Simmer until bacon gets tender.

For the hushpuppies, mix together all the dry ingredients. Beat the egg, add it to the dry ingredients along with the milk. Mix until the batter is smooth and doesn't have large chunks of dry powder. Fold in the onion, jalapeño, and cheese. While doing this, preheat the oil for frying to around 350 degrees. Drop dough by the spoonful into hot oil. Fry 4-6 minutes each batch. They are done when golden brown and not doughy in the middle.

When everything is done, pile it all on a plate and chow down. Don't forget to smother the brisket in bbq sauce. And the hushpuppies are pretty good with the sauce too. 🤤🤤 enjoy.

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