My buddy Jeremy came across some nice Briskets at H.E.B. the other day and was able to snag me a 10 pounder. After a little bit of extra trimming, I coated it real well with a dry rub, wrapped it in plastic and refrigerated it for about 36 hours. Saturday was such a nice day.....perfect for a smoke. Fired up the smoker at about 10am and stoked it with Hickory. Put the meat on about 11am. Then went inside and made up a good, basic beer mop. Except this time I added about 2 tsp each of ground dried Ancho and Arbol Chilies. The Ancho is a sweeter milder chile, while the Arbol is a little hotter. About 3:30pm, I wrapped the meat in aluminum foil and placed it back on the smoker for a couple more hours. When it was done it was perfect. Very nice smoke ring, nice hint of the chilies and still very moist. Can't wait to do another one.
Still working on the web site. Planning to get some better templates and change it up as soon as I get the time. Until then, check it out, email me and let me know what you think (be honest now..)
