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The idea for brisket poppers came to Scott while he was sitting at an airport bar, waiting for a flight to Cozumel. He and his friends split an order of jalepeño poppers and brisket. To wash it down, some ice-cold beer. Then the thought came: smoked brisket, jalapeños, cheese – these should be married together and fried to a golden crunchiness. The Salt Lick have since served these at countless events. It just goes to show you never to discount great inspirations while sitting at an airport bar.
Peanut or canola oil for frying
1/2 pound chopped brisket
1 egg, whisked
4 ounces diced pickled jalapeño
1/2 tablespoon Salt Lick Garlic Dry Rub
6 tablespoons Salt Lick BBQ Sauce
1/2 cup Panko breadcrumbs
3 ounces American cheese, shredded
3 ounces Swiss cheese, grated
Heat oil in deep fryer to 350 degrees. In large mixing bowl, combine brisket and egg and mix well. Add jalapeño, dry rub mix, and BBQ sauce, and mix well. Add breadcrumbs in small amounts and make sure they are evenly distributed. Add cheese, and mix well. Scoop 1/2-ounce spoonfuls of mix to form poppers. Fry in oil until golden brown. Remove and drain on paper towel. Yields about 20 poppers.