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Bih-roookh Ha'Sheyum, when I was in Texas and ate Robert's & Walrilla's Gen-Yoo-Ine Burnin' Hot Texas Chilleh, I managed to avoid the Screaming. Monkey. Butt. But that brisket looks so damned worth the booty pain youse tree are gonna be experiencing later on. (Note how I weave seamlessly from one broken dialect into the next.)
No booty-pain no gain! It takes a wheel (real) Goucho, or, a Groucho, to do that...eatin' peppers from Satan's own garden, and stuffing thems with cheese, no less. The burn is probabwee so severe your Monkey Butt-Port has undoubtedly been cauterized anyways.
You are now safe to travel the USA in a Chevrolet!
God breast you and safe travels!
Great Reader KIM JONG IL
Looking good like a Texas brisket should. I'm not a pure mesquite fan for smoking, though. Steaks, chops or fish, yeah - but mesquite smoke is a little heavy for smoking all day. I usually go with either hickory, pecan or oak for all-day smoking. Hope you had some Shiners and a little Blue Bell to help mitigate the butt burn.
Need to have a nice Blizzard afterwards. So you can yell "Come on, ice cream". If you wait too long, you can always apply the Blizzard to the affected area.
A nice piece of brisket indeed. Makes it worth the wait, doesn't it?
With an all mesquite smoke it must have tasted intense!
And the reason that Texans prefer to add the sauce last is that some meat just don't need it. Good meat don't need no sauce. The sauce is merely to add another layer of delight.
nice info guys..thanx yach...:D
"smuggled a few of these bad boys in on a recent trip" is such an ugly phrase. We prefer to term it "liberated."
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