Big Boi From OutKast Introduces Cliff to Atlanta’s Food Scene
Smoked Brisket Stuffed Peppers
- 1 brisket flat
- salt & pepper in equal parts
- 6 multi colored bell peppers
- 1.5 cup of cooked rice
- 1 cup of grated provolone cheese
- 1 onion diced
- 1 pint of mushrooms
- 2 jalapeños diced
- 1 bunch of parsley
- 4 cloves of fresh minced garlic
- Apply salt and pepper generously on both sides of brisket flat. Let brisket set for around an
hour at room temperature. Get your smoker lit, and adjust temperature to level out at 250
degrees F. Place 3 to four oak smoke wood chunks on the charcoal to get the smoke going, and place the brisket flat in the smoker and close the lid. Check and make sure that your smoker is running around 250 degrees F.
- Smoke brisket until internal temperature reaches 205 degrees F. Remove brisket from smoker, and wrap in aluminum foil. Let rest for at least and hour. While the brisket is resting, sauté the onions, mushrooms, jalapeños in 2 tablespoons of olive oil until the onions become translucent.Season with a little salt and pepper to taste. Now add in parsley and garlic and cook for an additional 2 minutes. Set aside for now.
- After brisket has rested, slice it into slices and chop enough of the slices to give you around 1.5 pounds of chopped brisket. Put chopped brisket into a large mixing bowl, and add in rice, cheese, and sautéed vegetables.
- Cut the stem side of the peppers off, and clean out the peppers of seed and veins. Stuff each
pepper with the stuffing mixture, and place on a rack. Now place the rack of stuffed peppers on the grill grate, and grill on indirect heat for 45 minutes to 1 hour at 300 degrees F. When
peppers begin to shrivel and edges knurl over, top them with more provolone cheese and cook with lid close until cheese melts. Around 10 minutes. Remove stuffed peppers from grill. Plate them up and enjoy!