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Brisket Grinder with Smoked Peppers and Caramelized Onions
Brisket Grinder with Smoked Peppers and Caramelized Onions
Prep Time
30 mins
Cook Time
1 min
Total Time
31 mins
Course: Main Dishes
Servings: 8 people
Author: Cynthia Rusincovitch
  • 5-6 lbs Certified Angus Beef Brand Brisket
  • 2 cans or bottles of beer
  • 1 lb sweet or jalapeno peppers we like a combination of both! A pound of peppers is about 20 peppers but adjust the amount as desired.
  • 4-6 red onions
  • 16 slices Provolone cheese
  • 8 Grinder or Hoagie Rolls
  • 3 tbsp butter
  • 3 tbsp olive oil
Brisket Spice Rub
  • 4 tbsp paprika
  • 3 tbsp kosher salt
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 1 tbsp black pepper
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp chipotle chili powder
  1. Preheat smoker to 225 degrees. Place a shallow pan over soaked wood or coals and fill it with beer. (We use one of those disposable foil pans so there is no clean up.) Prepare brisket by trimming fat cap to 1/4 inch and patting dry.
  2. Combine spice rub and apply a thorough coating to the outside of the meat. Store any leftover spice rub in an airtight container.
  3. Place brisket on the smoker with the fat cap facing up. Smoke the meat for 1 1/2 hour per pound, maintaining the smoker at a temperature of 225 degrees. Rotate meat once during cooking to prevent any drying from hot spots in the smoker. Use a meat thermometer to determine when meat has reached 185 degrees. (Meat will stall at 165 degrees, have faith - 165 is technically "done" but the meat will be far to tough to eat. Leave it alone! The temperature will start moving again!)
  4. After removing from the smoker, wrap in the brisket in foil and let it rest for at least half an hour but preferably 2 hours. When you carve the brisket, cut the fat cap off the top and remove the strip of fat that runs through the center. You may end up with two pieces of meat when you are done, that is okay! Just lay them back into place and thinly slice against the grain for serving.
  5. While brisket is resting, place peppers on the smoker. You will want to smoke them for 45 minutes to an hour. They will begin to brown but you want to pull them before they char so that they will still be moist for building your sandwich.
  6. While the peppers are smoking, add red onions to 3 tbsps of butter and 3 tbsps of olive oil and cook over medium low heat, stirring occasionally. Allow the onions to caramelize for 45 minutes to an hour while the peppers are smoking.
  7. Using gloves, slice peppers into rings for servings. Toast your favorite grinder or hoagie rolls.
  8. Pile the grinder rolls high with brisket, peppers, onions and lots of Provolone cheese! Enjoy!