Directions

1. In the burn grate of the Yoder Smokers Flattop Adjustable Charcoal Gril, fill a chimney starter with lump charcoal. Light a fire starter underneath and let charcoal get hot.
2. As the charcoal begins to get hot, place a small grill grate on top of the chimney, and place your jalapeños on the grate. Let the skins of the jalapeños get blackened, turning occasionally to blacken all sides. Remove from the grate and place in a container or zip top bag to steam for about 10 minutes. Then, slice the stem end off of the pepper, remove all of the seeds and peel the skin from the flesh. Dice the flesh of the pepper.
3. Dump the charcoal into the burn grate in one small area (not all spread out).
4. If you have one large chunk of leftover brisket, grill place it over the charcoal to slightly char the surface. Remove and dice.
5. Preheat a Finex Dutch Oven over the charcoal. Add the diced brisket and cook stirring frequently until lightly browned and fat begins to render out. Remove the brisket from the dutch oven using a slotted spoon. Drain brisket on paper towels.
6. Add the diced onions and Cattleman’s Grill Lone Star Brisket Rub to the dutch oven. Cook in the brisket fat until translucent, about 10 minutes.
7. Add the garlic and brown sugar. Cook for one minute. Add the remaining ingredients. Bring to a simmer. Cook over low heat until the mixture is syrupy, about 5 minutes.
8. Transfer to a blender or food processor with the cooked brisket and pulse to desired consistency. Cool and store in the refrigerator.