Thread: Carne Guisada?
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Old 09-20-2013, 10:04 AM   #10
somebody shut me the fark up.
Jorge's Avatar
Join Date: 01-23-04
Location: DFW, San AntonioTx

I like to use brisket that I've trimmed well. I'll smoke it 45-60 minutes to pick up some flavor before cutting it up to add to a pot or dutch oven if I'm cooking it on a pit. I don't cook the meat too much because I want the flavors to blend while the meat is becoming tender. I trim the fat pretty aggressively to avoid too much rendered fat floating in the pot.

It's one of my favorite meals.
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa

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Shut up, and cook!!!!
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