(To prepare a day or two before)
Trim and rub 1.5kg brisket with your favourite rub. We used Lanes Australia “Signature" blend.
Preheat your smoker to 135C
Place the brisket in your smoker and cook for up to 3 hours
Remove from your smoker and vacuum seal.
Place into sous vide (or your slow cooker if you don’t have sous vide)
I also added about 1tbspn Smokey Q's "Burnt Bees" Smoked Honey
Cook on low setting for about 14 hours
(Pie Making Day)
Shred your meat and remove any sinews. Keep some fat but not too much.
Add one cup of canned Jalapeño and mix thoroughly.
Make up 1 cup of Demi Glace Gravy and mix through - this helps to keep the meat moist and help bind it.
Prepare your pastry - we used simple Puff Pastry
Cut into 20cm x 20cm squares.
Place your brisket mix onto the pastry and top with chopped jalapeños and mozzarella.
Fold your pastry around the filling and seal off the ends. Sprinkle some of your rub across the top of the pastry then cook in the oven at 180 for about 40 minutes until golden.