Gridiron Grill with chef Jennifer Jasinski – Colorado Peach BBQ Brisket

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Chef Jennifer Jasinski shows Ken how to make Colorado Peach BBQ Brisket.

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Colorado Peach BBQ Brisket

Chef Jennifer Jasinski

For the rub:

  • 1 beef brisket (5-6#) fatty is good, so don’t trim it!
  • Kosher salt
  • chili powder
  • brown sugar
  • 1 tsp. black pepper

Combine the spices and rub into the brisket. Let sit 8 hours or overnight.

To cook the brisket:

Cook/smoke at 225 with light smoke for 8 hours. Take out and test to check tenderness and quantity of smoke. If Smokey enough but not tender enough, place in foil and keep cooking a few more hours until tender. If neither continue to cook with smoke. Use hickory or mesquite chips if possible.

For the sauce:

  • ½ cup Dijon mustard
  • ½ cup honey
  • 2 cups peach (freshly juiced Colorado peaches) peach puree is a good substitute (perfect puree)
  • ½ cup red wine vinegar
  • salt and pepper to taste

In a sauce pot cook all the above ingredients until consistency of a light honey.

To pick up-

We will grill the brisket on low heat, basting with the peach BBQ all the while, turning and making sure it does not burn. Slice the brisket to order for the guest. Have some extra BBQ sauce available for those (like me) who like extra sauce.


  • Colorado corn, cut off the ear
  • ½ cup olive oil
  • rosemary
  • salt and pepper to taste
  • 1 large red onion, sliced for grilling
  • 2 qt. of fresh Colorado peaches cut just before tossing the salad
  • ¼ cup Extra virgin olive oil
  • Red wine vinegar

In a large sauté pan with the plain olive oil sauté the Colorado corn kernels very lightly, add in the chopped rosemary and season with salt and pepper. Place on a sheet tray to cool. Separately grill the red onion, you have sliced ½ and inch thick, use a bit of olive oil and season the onions. Get nice caramelization on the onions and chop into pieces to mimic the corn, mix with the corn and let this cool together. When the corn is cool enough and just before service Clean your peaches to rub off the “fuzz”. Then cut them in half and gently remove the pit. Slice the peaches thinly and toss in your salad. Season the salad as necessary with salt, pepper, red wine vinegar and olive oil. Serve immediately.


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