Prior to getting the yard birds from an earlier post going, I prepped a 7.5 lb brisket with my simple salt/pepper/Grub Rub combo and then rubbed it with some fire roasted hatch green chiles I had frozen then thawed and diced. Just put the brisket on with 4 hrs of Oak. The Oak was so good on the yard birds I decided to keep it going on the yard cow!
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Oh my... I'll be watching this one for sure!!
STC - You will be watching your mail box in about a month!
That looks like it's GOTTA be tasty!
Heck Yeah, I'll be watching this one too...
That gives me an idea!
Wowser!
Go ahead tease me .. make me wait for episode II to see how this turns out.
That should be a winner!
I'm liking it!
That looks great !!!!!!! ;D
13 hours to hit IT* of 190. In FTC now. About to slice and serve. Will have more pics in a bit.
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Fat cap side
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Good side. Had some little tasty bites off the rack. Whooooo weeeeeee!
Heck Yeah David, that looks good!!
Killer looking Brisket Aggie!!!!
Yummm!
I think I want to borrow Hal's hammer and get in on some of that.
Looks fantastic, DT.
I gotta say this was a good experiment. I chopped the fire roasted hatch chiles in a food processor then applied the mixture and let sit in the fridge about 10 hours. The brisket was just right - able to slice but melt in your mouth tender. The chiles had a nice bark but not a dried bark typically found in brisket. The taste was amazing with smoke and chile then a few seconds after swallowing, the heat from the chiles would hit you.
Tried a bit of the new Starmes sauce. Now that really kicked it up a notch!!
(http://i762.photobucket.com/albums/xx270/dtaggie/Yard%20Birds/9785afe0.jpg)
(http://i762.photobucket.com/albums/xx270/dtaggie/Yard%20Birds/2e8c6d75.jpg)
QuoteThe chiles had a nice bark but not a dried bark typically found in brisket. The taste was amazing with smoke and chile then a few seconds after swallowing, the heat from the chiles would hit you.
That's the part I like, a bark that is nut crusty, but explodes with flavor! Beautiful!
If you can get your hands on some chiles, I say DO IT!
Very nice!
Yeah, with Starnes, you have to be a little careful... I put some on a turkey sandwich once. Yee-ooww!!
Starne's on that brisket? Heck yeah!
Looks like a great brisket. Nice job!