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2nd smoke'o the day; ity bity baby brisket with chiles ++ q-view++

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chef_boy812

chef_boy812

Smoking Fanatic
Original poster
OTBS Member
SMF Premier Member
Jun 25, 2008
445
10
Northern Va
I just put these guys on,
A 1.25 lb brisket; I shouda' threw em back an let him get bigger. Mustard and Jeff's rub.
And a mess of chiles from the yard. Pablano, japs, cayenne, peri peri.
I am keeping the Apple wood theme today. My mop is equal parts cider vin, Maker's Mark, and water. sprayed every 45 mn.




More pics soon.
 
This plant got tromped by the dog. and the chiles were drying out before they were ripening, Should be something new to play with.

I like smokeing the green japs as much as the red. I use them in chili and salsa. killer flavor.
 
i did christmas abts yesterday...........VERY good. tho i noticed the reds were MUCH milder than the green ones.......

yeah, our pepper plants get so heavy with fruit, that they snap the limbs.......so i have to take the green ones myself..........
 
Here is our little dinner!



She was a slicer! not as tender as I wanted, but pretty moist and you could cut it with your fork. Lots of room for improvment, but that will just make me smoke more brisket.



I used my new HOP BBQ SAUCE that I made today. http://smokingmeatforums.com/forums/...ad.php?t=23397

Teamed it up with some mac and cheese and a nice green salad, gotta add some veg somewhere, You never know if mom is watching.



dinner was great!
Thanks for watching.
 
It just looks that way, It is 1/3 of a brisket flat.
if you look real close there is a tiny fat cap on a tiny brisket.

the whole foods beef is slaughtered under 24 month of age, as a safe guard against mad cow desease. thewhole briskets are the size of a big flank steak. all of the cuts at whole foods are small.

but tasty and green (message)
 
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