Kinda sweet, a little savory and sorta spicy, pepper jelly is a great all round condiment to keep in the fridge.
How to make Smoked Brisket Popcorn
Because all other salty snacks are now invalid.
You may think you have popcorned before. I assure you, unless you’ve had smoked brisket popcorn, your previous popcorning was all a sham.
I’m a big fan of making my own popcorn from scratch (much to the surprise of my friends who expect me to whip out a bag of microwave corn). There are some major benefits to old-school popcorning, including:
- It’s an excellent way to maintain the seasoning on a cast iron dutch oven
- There’s some pretty nasty stuff in microwave popcorn that you’re probably better off not ingesting
- You can experiment with the various varieties of raw kernels (see, thats why some pop into little spheres and others are like starbursts with the hull still attached!)
- But most importantly, it means you can mess around with a bunch of different custom flavors
Move aside, parmesan, and take a hike, truffle salt – prepare your taste buds for the glory that is smoked brisket popcorn!
There’s no actual brisket in this dish, instead the flavor comes from the fat used in the popping. To get your own smoked brisket fat, either place a tray to catch the drippings as you cook one, render down some trimmed fat in a separate foil pan within the smoker OR, ask your local BBQ joint very nicely if you can buy some. The fat may have collected some of the seasoning from the cook, so will also have a little extra flavor.
Whether you choose to use brisket fat or regular oil, this cooking method is nearly guaranteed to get every single kernel popped every time! Super easy recipe after the pics:
Smoked Brisket Popcorn
Brisket fat is extremely concentrated and needs to be mixed with another neutral oil for this recipe.
Use a large pot or dutch oven with a lid.
- 1 tablespoon smoked brisket fat
- Canola oil
- 1/2 cup popcorn kernels
Place pot on medium-high heat, and add in brisket fat and enough oil to generously coat the bottom of the pan.
Place three single kernels in the pan and close the lid.
Once all the kernels have popped, add the remaining corn and replace the lid, leaving it slightly ajar to allow steam to vent.
Shake the pan vigorously every 30-45 seconds to prevent anything burning on the bottom.
Once popping slows to only 1-2 every few seconds, remove from heat.
Pour into a bowl, sprinkle with salt and enjoy while still warm!
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