This recipe makes enough meat for other pulled brisket recipes and we made 12 stuffed peppers. Sort of like jalapeno poppers but with meat instead of cheese.
- Cook Time
- Prep Time
- 4-pound beef brisket, second cut
- Favorite spice rub
- 1 (12 fl-ounce) bottle beer
- Favorite BBQ sauce
- 1 cup cold water
- 1 cup rice flour
- Anaheim peppers (tops removed, and seeded leaving in tact)
- Peanut oil for frying
1 Rub brisket generously with your favorite rub and let marinate 4 hours.
2 Preheat oven to 450°F
3 Place brisket in a 9x13"disposable tin or baking dish and place uncovered in the oven for 45 minutes.
4 Remove the pan, reduce oven 350°F.
5 Pour beer over the brisket, cover with foil and poke holes in the foil
6 Put back in oven for about 3 hours. It is ready when the meat falls apart to the touch
7 In the pan, use 2 forks to completely shred the meat. Mix with the juices in the pan and your favorite BBQ sauce.
8 Mix the rice flour and water to create a light batter and heat oil in a deep fryer or deep pot to 350°F.
9 Stuff peppers with the pulled beef. Dip in the batter and fry.
10 Remove when peppers start to brown, let cool and serve!