redchaserron
Full Fledged Farker
Yesterday was my mom's 88th birthday so I smoked a brisket for her and my sisters. Our local Albertsons has choice brisket on sale for 2.49 right now, when I went to get the brisket they also were advertising that they had Hatch Chili's and had a big bin full. Having never tried Hatch chilis and having heard so much about them I grabbed some.
I got up at 3 am and lit the pit, had the meat on by 4:20. The brisket was 12.5 pounds before trimming. The fire box on my smoker is shot, bottom almost completely gone, so I had to jam a foil pan under the grate just to hold the coals that fell through the grate. This is probably my last cook on the pit.
Because of the issues with the pit, temperature control is tough, the brisket cooked way faster than I expected and was done in about or just under 9 hours (it usually takes about 11 hours for a brisket this size on my pit), I was worried that it wouldn't be good, but I placed it still wrapped in an ice chest and rested.
While the brisket cooked I split the hatch chilis, stuffed with cream cheese and smoked sausage and wrapped in bacon. I also made a fatty with jalapenos and cheddar. To my surprise the brisket was awesome, tender, moist and with a very deep smoke flavor. Honestly it's probably the best brisket I ever cooked. The Hatch peppers were outstanding, I love the flavor, and as always the fatty was a hit too. Mom and my sibs all enjoyed it a bunch. All was cooked on water oak that's been aging in my little greenhouse. Now I'm shopping for a new pit.
I got up at 3 am and lit the pit, had the meat on by 4:20. The brisket was 12.5 pounds before trimming. The fire box on my smoker is shot, bottom almost completely gone, so I had to jam a foil pan under the grate just to hold the coals that fell through the grate. This is probably my last cook on the pit.
Because of the issues with the pit, temperature control is tough, the brisket cooked way faster than I expected and was done in about or just under 9 hours (it usually takes about 11 hours for a brisket this size on my pit), I was worried that it wouldn't be good, but I placed it still wrapped in an ice chest and rested.
While the brisket cooked I split the hatch chilis, stuffed with cream cheese and smoked sausage and wrapped in bacon. I also made a fatty with jalapenos and cheddar. To my surprise the brisket was awesome, tender, moist and with a very deep smoke flavor. Honestly it's probably the best brisket I ever cooked. The Hatch peppers were outstanding, I love the flavor, and as always the fatty was a hit too. Mom and my sibs all enjoyed it a bunch. All was cooked on water oak that's been aging in my little greenhouse. Now I'm shopping for a new pit.
