Hatch Chile Rubbed Brisket

Started by DTAggie, November 05, 2010, 08:56:51 PM

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DTAggie

November 05, 2010, 08:56:51 PM
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! 



squirtthecat

#1
November 05, 2010, 09:03:55 PM

Oh my...    I'll be watching this one for sure!!

DTAggie

#2
November 05, 2010, 09:26:32 PM
STC - You will be watching your mail box in about a month!

hal4uk

#3
November 05, 2010, 09:56:42 PM
That looks like it's GOTTA be tasty!
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SouthernSmoked

#4
November 06, 2010, 05:52:16 AM
Heck Yeah, I'll be watching this one too...

That gives me an idea!
SouthernSmoked
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BuyLowSellHigh

#5
November 06, 2010, 06:32:23 AM
Wowser! 

Go ahead tease me .. make me wait for episode II to see how this turns out.

That should be a winner!
I like animals, they taste good!

Visit the Recipe site here

ronbeaux

#6
November 06, 2010, 07:20:08 AM
I'm liking it!
The fight isn't over until the winner says it is.

wyoduke

#7
November 06, 2010, 11:12:20 AM
That looks great !!!!!!! ;D
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DTAggie

#8
November 06, 2010, 02:46:57 PM
13 hours to hit IT* of 190.  In FTC now.  About to slice and serve.  Will have more pics in a bit.


Fat cap side


Good side.  Had some little tasty bites off the rack.  Whooooo weeeeeee!

SouthernSmoked

#9
November 06, 2010, 02:56:43 PM
Heck Yeah David, that looks good!!
SouthernSmoked
WeQ4u - BBQ Team

KCBS CBJ
(2) - Stainless Steel 4 Rack's with Dual probe PID
1- Digital, 6 Rack
1-PBS
(2) Bradley Cold Smoke Attachment
(2) Backwoods Smokers
(1) Chicken Little

Keymaster

#10
November 06, 2010, 05:23:47 PM
Killer looking Brisket Aggie!!!!

ronbeaux

#11
November 06, 2010, 05:43:11 PM
Yummm!
The fight isn't over until the winner says it is.

BuyLowSellHigh

#12
November 06, 2010, 05:52:38 PM
I think I want to borrow Hal's hammer and get in on some of that. 

Looks fantastic, DT.
I like animals, they taste good!

Visit the Recipe site here

DTAggie

#13
November 06, 2010, 05:55:33 PM
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!!



Smokin Soon

#14
November 06, 2010, 06:00:33 PM
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!
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