BBQ Beef Brisket with Grilled Pineapples, Jalapeños, & Cheddar

Looking to twist up taco night?  These brisket tacos were awesome -- and gluten free.  In fact, the meat may be one of the most delicious things I have ever made.  Lisa posted her Lucky No. 5 recipe a few months ago, and it looked so insanely good that I thought I’d try my hand at my own BBQ brisket.  Truth be told, I could have eaten the trough solo. However, since you all know I’m still trying to lose some belly weight before my friend’s wedding (hence the detox soup post!) I resisted.  

To serve this, I used corn tortilla taco shells. Healthy ones are hard to find, but Whole Foods has some or you could always make your own with a tortilla press. My friend, Ingrid, swears by hers.  Here’s one to try if you’re feeling ambitious. 

Or you could just forgo the tortilla altogether for a low carb option.  This is what I did, while the rest of the family ate the mix taco-style.  I figured I didn’t need the extra carbs since my gut still looks like it’s been inflated with a bicycle tire pump.  Go figure.  

Here is the recipe.  Happy Brisket Eating!

BBQ BEEF BRISKET WITH GRILLED PINEAPPLES, jalapeños, & CHEDDAR

1 two to three pound beef brisket (the Washington’s Green Grocer one was great -- not as much fat...still sooo tasty!)
1 ripe pineapple
5 or 6 jalapeno peppers
spice rub:  sugar, Himaylayan salt, garlic powder, coriander, cayenne pepper, cumin, paprika (equal parts)
Bragg’s apple cider vinegar
blackstrap molasses
¼ brown sugar
½ - ¾ cup organic ketchup (Annie’s is our fave)
grated sharp cheddar cheese
corn tortilla shells/taco shells (I wanted to keep mine gluten free, but you could always make quesadillas with flour tortillas too)

First, prep your brisket.  I coated mine with my homemade spice rub and then stuck it in my dutch oven overnight.  

The next day, (in the morning) heat oven to 175.  I cooked mine aaaallllll daaaay looong.  The house smelled edible.  I had to hold myself back from chewing the woodwork.  Since your brisket is already in a heavy roasting pan or covered dutch oven, just go ahead and pour the Bragg’s, molasses, brown sugar, and ketchup on top of the meat. I didn’t bother stirring this at all. Just popped in the oven and forgot about it.  Or tried to forget; it smelled too darn good.

At dinnertime, take the brisket out of the oven and shred it with two forks. 

After that, halve the jalapeno peppers (clean out the inside), chop the pineapple, and throw  on the grill.  I didn’t add oil or seasoning, just kept it simple and the pineapple was so juicy it was perfect.  Grill the fruit/veggies for 20 minutes or so.

A side note: In case you don’t know when your pineapple is ripe 'n ready, I always use the old trick of just tugging on the pointy leaves that stick out the top. If they slip right out, your pineapple is good to go.  

Then, pile the taco shells with the brisket, cheese, diced pineapple/jalapenos, and a little of the extra sauce from pot.  Try to eat just one...I dare you.