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Wright's Barbecue Rocket Man
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17 h 30 m
Bacon Burnt Ends
- 12–15 pounds brisket
- 2 cups kosher salt
- 2 cups pepper, restaurant-style or coarse ground
- 2 pounds skinless pork belly
- ¾ cup Wright's BBQ Meat Rub, or your favorite BBQ rub
- 1 pound butter
- 5 pounds potatoes
- 1 cup heavy cream
- 2 tablespoons salt
- 1 tablespoon pepper
- 1 tablespoon garlic powder
- 3 ounces brisket, chopped
- 2 ounces bacon burnt ends
- optional assorted toppings: onions, shredded cheddar cheese, jalapeños, pickled onions, sour cream, Wright's Barbecue Sauce
Build a two-zone charcoal fire for both direct and indirect cooking using Kingsford® Charcoal by situating the coals on only one side of the grill, leaving the other side void. Preheat the grill to 275°F.
- Trim top fat of brisket to 1/4 inch. Trim off excess fat on the underside.
- Cover the brisket in a 50/50 blend of kosher salt and black pepper.
- Put brisket on the smoker for roughly 6 hours until your bark has turned a mahogany color and your top fat has softened. Wrap the brisket in butcher paper or foil.
- Put the brisket back on and let it continue to cook until your internal temperature reaches 202–204°F and your flat feels like you can press through the meat with your fingers.
- Pull the brisket into a tray and let it rest for at least an hour before slicing. You can also let it rest in a cooler for up to 4 hours.
- Bacon Burnt Ends:
Take the whole belly and cut into 1-inch strips. Take those strips and make 1-inch cubes.
- Toss those delectable cubes in your favorite meat rub seasoning and throw on the smoker until they reach 195°F or until they are tender to the touch.
- Mashed Potatoes:
Slice butter and put in a pan to soften. Boil potatoes until fork tender and drain.
- Place cream into saucepan and warm. Mash potatoes with butter and spices until fluffy.
- Add warm cream and stir until incorporated.
- Rocket Man:
To assemble the Rocket Man, place a large spoonful (approximately 4 ounces) of mashed potatoes on the plate you’ll use for serving. Top with 3 ounces chopped brisket and 2 ounces bacon burnt ends. Top with Wright‘s Barbecue Sauce and top with any of the optional toppings as desired.
- Jordan Wright Tip:
When preparing the brisket, remove any thin areas of the flat that will burn up during the cook.
Credit: Recipe created by Jordan Wright of Wright’s Barbecue on behalf of Kingsford Charcoal