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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-19-2014, 10:04 AM   #1
Tonybel
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Default Your tostacos are served.......

Last night we worked on tostacos. Not quite tacos but not tostadas. Started out with a brisket. I cut in half and smoked the flat only.



Seasoned only with lawrys seasoned salt and webers Chicago steak.



Made sure I had plenty of refreshments for this cook.



I let the wsm run at what ever temp it wanted. Foiled pan all vents open. It was between 300-325.



When it hit 160 I wrapped tightly and let it ride until 195. Checked for tenderness and was there yet. It was perfect @ 213. All the liquid was from the flat. The fat cap must of melted away.



I had a slice and it was delicious. I almost wanted to backout of making the tostacos. No lie one of the best piece of brisket I had.

The brisket was notcut against the grain.





Then it was hand shredded.



Then we made a sauce. Just California chiles brought a quick boil and added salt. Of to the blender they go. This will be used to slightly fry the small tortillas.



Tortillas were dipped in the sauce and the CI had a little oil.



They are slightly friend but not soft.



Here they are served and topped with lettuce,queso cotija,red spicy sauce.





Thanks for stopping by.

Have a great weekend my BBQ and grilling friends.

Tony and Maribel
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Unread 01-19-2014, 10:11 AM   #2
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Wow did that brisket look great!!!!
And the meal................as usual is outstanding my friend.







Note to self......get rag to wipe up drool puddle before opening Tony's cook threads
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Unread 01-19-2014, 10:16 AM   #3
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Awesome cook and presentation. I see the refrigerator is well stocked.
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Unread 01-19-2014, 10:19 AM   #4
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Tony taking Mexican food to the 3rd dimension, love it.
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Unread 01-19-2014, 10:27 AM   #5
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Nice Tony!! Nice Idea for my brisky if there is any leftover after today. Thanks!
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Unread 01-19-2014, 10:29 AM   #6
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As always nice cook
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Unread 01-19-2014, 10:30 AM   #7
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Looks beautiful as always. I just did something similar with pulled pork but they were not fit to take a picture of. They tasted awesome but not very pretty. I will have to try the chilli dip before frying technique next time, that looks tasty.
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Unread 01-19-2014, 10:43 AM   #8
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That looks very tasty!
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Unread 01-19-2014, 10:49 AM   #9
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your brisket looks like pulled pork.
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Unread 01-19-2014, 11:09 AM   #10
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Man, that made me hungry! Great job.
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Unread 01-19-2014, 11:37 AM   #11
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Very nice!!!
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Unread 01-19-2014, 11:43 AM   #12
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Outstanding!
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Unread 01-19-2014, 12:07 PM   #13
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Wow. Tony when can we stop by?
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Unread 01-19-2014, 12:48 PM   #14
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Man those look amazing.. Great job!
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Unread 01-19-2014, 01:24 PM   #15
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Yes they do look amazing! Looks like another superbowl food!!

And....I wish I had a nickel for every one of those old Miller Lite cans I held in college!! Thanks for bring back some great memories!!
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