So I'm smoking a brisket now..Half is covered in Jalapeno Honey and Rub, and the other is covered in Mustard and Rub..should be delicious..
Here is what I use for jalopeno honey. I'd be interested to see what recipie is used for this thread:
In a blender or food processor, combine jalapenos, honey, cilantro, and 1/2 teaspoon each salt and black pepper and puree until smooth. Add 2 to 3 tablespoons of water to the mixture until desired consistency is achieved.
I got it from the Food Network and have adapted it a bit to my taste (added more peppers).
actually i just bought the honey from a store in pensacola florida called ALL Spiced Up..I can tell you that Jalapeno Honey im using does taste like the candy Hot Tamales...my problem right now is im having trouble gettin the temp of my brisket above 165...grrrr
That looks and sounds great. The jalapeno jelly is something I need to try -- thanks for posting the recipe. I just saw a video of a guy who makes hot honey -- but he doesn't disclose what pepper he uses. It's still pretty cool. The link is below.
Man, seeing those ribs on the WSM makes me want the 22" -- my 18 won't hold that much!
I make my own rubs for stake and some for ribs,butts, and brisket. But the ones I depend on most are one called Grub Rub that I can only get in Texas, or on line. I use it as a base on everything including stakes, burgers. salads, vegies, and everything I smoke. Fortunately the next door neighbors have kids attending Baylor university who keep me supplied for half the cost of on line. The other rub is called Rub It and I can only get it in Isanti Minnesota which is 50 miles from where I live. These are the two I use on my ribs (spare ribs trimmed to a ST Louis cut). I also make my own sauce which are good but I have discovered nothing that beats Kansas city stile smoky Bull's Eye sauce. My ribs go striate from the smoker to a 500 degree grill where I slather them on both sides turning them and basting them twice for one min. on each side each time I turn them so that I don't burn the sauce. The meat is firm when done and easily pulls clean off the bone. Fall off the bone is over done and tends to get stringy, under done will leave bits of meat stuck to the bone. I smoke at 225 on the WSM for 5 hours or until the meat starts to shrink away from the bone at the ends. I test them by bending and or twisting a bone to see if it breaks loose from the meat, when it does it's done.