Discover a new culinary sensation with Chef Tom’s brisket jam! This unique condiment combines the smoky, sweet flavors of bacon jam with a spicy kick of jalapeño for an unforgettable taste. Enjoy it on burgers, chips, and endless other dishes for a burst of flavor-packed fun! What’s more exciting than that?
WHAT YOU'LL LOVE
- Two smoky components, one jam. Char-roasted jalapeño and browned brisket both go in, so the smokiness comes from two different places instead of just a seasoning.
- The onions cook in brisket fat, not oil. Browning the brisket first and cooking the onions in what's left behind builds a deeper base flavor than starting from a clean pot.
- Reduced to a syrup before it's blended. Simmering the coffee, vinegar, and sugar down until syrupy concentrates the flavor before the brisket ever gets folded back in.
- Pulsed, not puréed, for real texture. Blending to a coarse consistency keeps bits of brisket and pepper distinct instead of turning the whole thing smooth.
How to Make Brisket Jam
Tom Jackson
Rated 4.0 stars by 6 users
Category
Condiments
Cuisine
American
Servings
10
Prep Time
30 minutes
Cook Time
1 hour
Calories
95
Chef Tom shows us How to Make Brisket Jam so you can create your new favorite condiment. A take on an ATBBQ favorite, Bacon Jam, this recipe adds in some jalapeños and of course brisket to make a smoky, sweet, spicy and flavor-packed side dish. Goes great on burgers, chips and countless other dishes. Give it a try!
Ingredients
- 1/2 lb brisket
- 2 jalapeños
- 12 oz yellow onion, diced 1/2”
-
1 tbsp Cattleman’s Grill Lone Star Brisket Rub
- 1 tbsp garlic, grated on the microplane
- 1/4 cup brown sugar
- 1/4 cup coffee
- 1/4 cup apple cider vinegar
-
1/4 cup Tapped Whiskey Barrel Aged Maple Syrup
- 1 tbsp Hoff & Pepper Haus Hot Sauce
-
1 tbsp Bear & Burton’s The W Sauce (Worcestershire)
Directions
- In the burn grate of the Yoder Smokers Flattop Adjustable Charcoal Gril, fill a chimney starter with lump charcoal. Light a fire starter underneath and let charcoal get hot.
- As the charcoal begins to get hot, place a small grill grate on top of the chimney, and place your jalapeños on the grate. Let the skins of the jalapeños get blackened, turning occasionally to blacken all sides. Remove from the grate and place in a container or zip top bag to steam for about 10 minutes. Then, slice the stem end off of the pepper, remove all of the seeds and peel the skin from the flesh. Dice the flesh of the pepper.
- Dump the charcoal into the burn grate in one small area (not all spread out).
- If you have one large chunk of leftover brisket, grill place it over the charcoal to slightly char the surface. Remove and dice.
- Preheat a Finex Dutch Oven over the charcoal. Add the diced brisket and cook stirring frequently until lightly browned and fat begins to render out. Remove the brisket from the dutch oven using a slotted spoon. Drain brisket on paper towels.
- Add the diced onions and Cattleman’s Grill Lone Star Brisket Rub to the dutch oven. Cook in the brisket fat until translucent, about 10 minutes.
- Add the garlic and brown sugar. Cook for one minute. Add the remaining ingredients. Bring to a simmer. Cook over low heat until the mixture is syrupy, about 5 minutes.
- Transfer to a blender or food processor with the cooked brisket and pulse to desired consistency. Cool and store in the refrigerator.
Recipe Note
Recipe FAQ
Can I use a different cut of leftover meat?
Yes — leftover pulled pork or smoked chicken can stand in for brisket, though you'll lose some of the specific beefy depth this recipe is built around.
Why cook the brisket separately before adding it to the onions?
Browning the brisket first renders out its fat, which then becomes the cooking medium for the onions — building flavor in two stages instead of one.
Why reduce the mixture until syrupy before blending?
Reducing concentrates the coffee, vinegar, and sugar into a thicker base, so the finished jam holds together rather than turning watery once blended with the meat.
How long does this keep in the fridge?
Stored in an airtight container, it holds well for about a week to ten days.
What can I put this on besides burgers?
Crackers with cream cheese, grilled cheese sandwiches, baked potatoes, or straight over eggs all work well with this jam's sweet-smoky-spicy profile.
How indoor-friendly is this recipe?
3 out of 5 — works indoors with adjustments, but the grill is recommended. The dutch oven cooking and blending steps are ordinary stovetop work; it's charring the jalapeño and brisket that benefits most from live fire.
Recipe Highlights
Jalapeño charred and steamed before dicing: Direction Step 2 blackens the peppers over the chimney, then steams them in a closed container for 10 minutes — that steam step is what makes the skins peel away cleanly before the flesh gets diced.
Onions cooked in rendered brisket fat: Step 6 adds the diced onions directly to the fat left behind from browning the brisket, building a second layer of flavor on top of what the meat already left in the pot.
Reduced to a syrup before blending: Step 7 simmers the coffee, vinegar, sugar, and remaining ingredients until syrupy, concentrating the flavor before anything gets blended together.
Pulsed for texture, not pureed smooth: Step 8 combines the reduced mixture with the cooked brisket in a blender or food processor, pulsing only to the desired consistency rather than running it until fully smooth.
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Nutrition
Nutrition
- Nutrition Serving Size
- 1 tablesoon
- per serving
- Calories
- 95
- Fat
- 1 grams
- Saturated Fat
- grams
- Cholesterol
- 20 milligrams
- Sodium
- 73 milligrams
- Carbs
- 13 grams
- Fiber
- grams
- Sugar
- 10 grams
- Protein
- 7 grams
