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Originally Posted by TXSUT
I have another method for cooking brisket that is always a hit. It entails "stuffing" the brisket with chopped jalapenos, chopped yellow onion, chopped shallots, and garlic, and seasoned with salt, black pepper, and cayenne pepper. BUT, you'll take issue with the fact that it gets cooked for about 3 hours in the oven, and the 4th hour on the grill is only for char-broiling and getting a little smokey taste to it. The drippings collected in the oven pan make for one hell of a great stock for gravy to be served over white rice and black-eyed peas.
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I assume it's on a rack, I'm down with trying this one. Will do this weekend. What oven temp and quantity of ingredients for the stuffing? Are there any other particulars I need to know about?