Directions

• Waffles:
• Sift the dry ingredients together in a large bowl. Separate the eggs. In small bowl, beat egg whites until stiff. Mix together the egg yolks, milk and oil and stir slightly. Add to dry ingredients and mix well. Fold in beaten egg whites. Cook in waffle iron.
• Hickory Smoked Beef Brisket:
• To prep the brisket whether you are smoking it or cooking it in the oven you need to rinse it under cold water and pat dry. Use your yellow mustard and spread it evenly over your entire brisket and then rub in a liberal amount of salt and black pepper making a nice crust over the whole brisket.
• If you can, wrap the whole brisket in plastic wrap and just let sit in the refrigerator for a few hours up to overnight, to let those flavors meld.
• When you’re ready to cook your brisket, ensure you pull it out of the refrigerator at least an hour prior to your starting to cook it. Once it has come to room temperature, melt together the butter and honey in the microwave.
• If you are smoking your brisket, get your smoker to around 200 degrees F. Using a marinade injector inject that brisket with the honey butter as full as you can get it and this is where the steps split.
• If you are smoking it, now is the time to go put that brisket fat side up on the smoker and get ready to sit on your hands for close to 16 hours. That brisket needs to smoke for a LONG TIME and the more you open the lid, the longer it will take. After 5 hours, spray apple juice on the brisket every hour until the internal temperature reached 190°F.
• It is almost a must to have a leave in a meat thermometer as well so you never have to open your oven. Once your meats are done let rest for about 10 minutes and then slice AGAINST the grain.
• Spicy Salsa Verde:
• Place the tomatillos, Serrano peppers, onion, and garlic in a saucepan, and add water to just cover. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes. Add more water if needed to keep the mixture from burning as it cooks. Pour the cooked vegetables into a blender, and blend until smooth.
• Assembly:
• As the waffle is almost done, sprinkle shredded Pepper Jack cheese and allow it time to melt. Place sliced brisket on top and cover it with spicy salsa verde and crumbled queso fresco.