Bacon Grilled Brisket Bites
Food and Drink

Excerpted from The Brisket Chronicles by Steven Raichlen, photographs by Matthew Benson. Workman Publishing ©2019.

Bacon Grilled Brisket Bites

"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."

Steven Raichlen

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.