Smoked Brisket / Roasted Root Vegetables / Brussels Sprouts / Fried Egg / Roasted Jalapeno Aioli Recipe

Cooking Instructions

1. 1

   Prepare the Brisket

   Preheat your smoker to 225°F. Rub the brisket all over with salt, black pepper, smoked paprika, garlic powder, and onion powder. Let it sit at room temperature for 30 minutes.

2. 2

   Smoke the Brisket

   Place the brisket in the smoker and cook for about 1.5 hours per pound, or until it reaches an internal temperature of 195°F. Occasionally, spritz the brisket with beef broth to keep it moist.

3. 3

   Roast the Vegetables

   While the brisket is smoking, preheat the oven to 400°F. Chop the root vegetables into bite-sized pieces and toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes.

4. 4

   Prepare the Brussels Sprouts

   Trim and halve the Brussels sprouts, toss with olive oil, salt, and pepper, and roast alongside the root vegetables for the last 15-20 minutes.

5. 5

   Make the Roasted Jalapeno Aioli

   Char the jalapenos over an open flame or under the broiler until blackened. Peel off the skin, remove the seeds, and blend with mayonnaise, lemon juice, and minced garlic until smooth.

6. 6

   Fry the Eggs

   In a skillet over medium heat, add a little olive oil and crack in the eggs. Fry until the whites are set and the yolks are to your desired doneness.

7. 7

   Serve

   Slice the smoked brisket and serve it alongside the roasted root vegetables and Brussels sprouts. Top with a fried egg and drizzle with roasted jalapeno aioli.