Serves a truck load of people.
Adapted from Jack's recipe.
3 lb. beef brisket
1 tbsp. yellow mustard
4 tbsp. dark brown sugar
1 tbsp. paprika
1 tbsp. chipotle chili powder
1 tbsp. black pepper
1 tbsp. white pepper
1 tbsp. cayenne pepper
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. salt
6 cleaned, punctured Idaho potatoes cleaned and wrapped in 5 layers of heavy foil
Trim the fat cap on the brisket to about 1/8 of an inch. Mix the sugar and spices together to form the rub for the brisket. Apply the rub to both sides of the meat. Coat the brisket with a light coating of the yellow mustard.
Place the brisket in turkey/oven proof baking bag and wrap in varying directions with eight layers of extra heavy foil. Make sure it is sealed well.
Open engine hood release and place container as near to engine as possible with most open space possible (DO NOT PLACE WHERE IT CAN LEAK ONTO ENGINE). Maintain 194 to 205 degrees until the meat reaches an internal temperature of 185 to 195 degrees; about 1 1/2 hours driving per pound should work. Once the internal temperature is reached, remove the brisket from the engine and let rest at least 20 minutes.
When about 120 miles from your destination, place potatoes very close to engine. Don’t worry about flame-up as you have not added butter…yet.
Just over the horizon from your destination, break open potatoes, split and add butter. Re-seal and add one new layer of heavy foil because that engine is just about to burst into flames!
Arrive at your destination and tell your host that you brought dinner; it’s under the hood, and to bring a knife and fork.