Brisket smoke, 7/23/26

 

We had two bargain briskets ($1.97/lb) sitting in my Mrs.'s nephew's industrial freezer out in Aledo.  With a long string of 100 degrees plus temperatures we figured it would be a good time to thaw them out and smoke them.  We got the first one done yesterday and will do the second one tomorrow.  This first one weighed out at 16 lbs plus, but I had to trim off almost 4 lbs of extra fat.  We followed the usual procedure; cut the brisket in half to fit our little bullet smoker, douse liberally with Mr. Green's All-N-1 seasoning, smoked for 7 hours with oak and pecan, followed by 6 hours at 250 in the oven in a cooking bag, then rested over night in a cooler wrapped in towels.  We will do the second brisket on Saturday and I won't change a thing.

Smoked Hatch Chiles, 7/23/26

 

On sale this week, so my Mrs. bought a bunch and we smoked them good.  Half went in the freezer for making queso later and the rest into the fridge and soon into my tummy!

There was a 16 lb brisket, too.  Photos tomorrow after it rests overnight in a cooler.

Not yet!

 

Scott sent me this and I laughed out loud.  It's Ai generated and not real, yet!  Plus we all know the baked beans don't fit.  Must be some Ai from Boston.  A Texan would include some jalapeno pintos or some tater salad, or better yet, a Texas twinkie.  Still good for a nyuk, nyuk, nyuk.