"Think crisp crust, beefy richness, and the smoky goodness of bacon. Think of a finger food so wantonly delectable that eating just one would be inconceivable."
1 pound unsliced barbecued brisket
3 jalapeños, stemmed, seeded, and thinly sliced crosswise (leave the seeds in for spicier bites)
1 bunch cilantro, stemmed (optional)
1 pound artisanal thin-cut bacon, such as Nueske’s, each strip cut crosswise in half
vegetable oil, for oiling the grill grate
Cilantro Lime Sauce (recipe follows)
Cilantro Lime Sauce
3/4 cup sour cream
3/4 cup mayonnaise (preferably Hellmann’s or Best Foods)
1/3 cup chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon freshly grated lime zest
2 tablespoons freshly squeezed lime juice
1–2 teaspoons your favorite hot sauce (optional)
sea salt and freshly ground black pepper to taste
Cut the brisket into 3/4-inch cubes. Place a jalapeño slice and a cilantro sprig on top of each. Wrap each cube in bacon, securing it to the brisket with toothpicks.
Set up your grill for direct grilling and heat it to medium-high. Brush and scrape the grill grate clean and oil it well.
Arrange the brisket bites on the grill, and grill until sizzling and browned on all sides, 8 to 12 minutes, or as needed.
Serve with the Cilantro Lime Sauce for dipping. Remind people to remove the toothpicks.
For the Cilantro Lime Sauce: Combine the ingredients in a serving bowl and whisk to mix. Cover and refrigerate, if not using immediately. The sauce will keep, in a sealed container in the refrigerator, for at least 3 days. Makes 1 1/2 cups.