Beef Brisket w/ Jalapeno Honey

Discussion in 'Beef' started by tirrin, Jun 9, 2011.

  1. tirrin

    tirrin Smoke Blower

    So I'm smoking a brisket now..Half is covered in Jalapeno Honey and Rub, and the other is covered in Mustard and Rub..should be delicious..

  2. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Wow like to see & hear more about this jalapeno honey?? Is is your recipe??
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Sounds really good! All I can think of I'd jalapeño jelly, which would work well as a glaze. Oh the possibilities!
  4. burn-it

    burn-it Smoke Blower

    Me too . . .
  5. raptor700

    raptor700 Master of the Pit OTBS Member

    Sounds and looks great

    I bet it's gonna look good sliced

  6. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    That sounds really, really, really good!
  7. roller

    roller Smoking Guru SMF Premier Member

    Looks real good and I know it will be tasty.
  8. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    How you get them bees to eat the Jalapeno nectar?  I'll bet deys some snarkey bees.

    Just had to comment, on my way out to a beekeeping class.
  9. biaviian

    biaviian Smoking Fanatic OTBS Member

    Here is what I use for jalopeno honey.  I'd be interested to see what recipie is used for this thread:
    • 2 jalapenos
    • 1/3 cup honey
    • 1/4 cup chopped fresh cilantro leaves
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    In a blender or food processor, combine jalapenos, honey, cilantro, and 1/2 teaspoon each salt and black pepper and puree until smooth. Add 2 to 3 tablespoons of water to the mixture until desired consistency is achieved.

    I got it from the Food Network and have adapted it a bit to my taste (added more peppers). 
  10. tirrin

    tirrin Smoke Blower

    actually i just bought the honey from a store in pensacola florida called ALL Spiced Up..I can tell you that Jalapeno Honey im using does taste like the candy Hot problem right now is im having trouble gettin the temp of my brisket above 165...grrrr
    Last edited: Jun 9, 2011
  11. jak757

    jak757 Smoking Fanatic Group Lead

  12. meateater

    meateater Smoking Guru SMF Premier Member

    Jalapeno honey! Sign me up. 
  13. raptor700

    raptor700 Master of the Pit OTBS Member

      Those stalls can be a pain![​IMG]
  14. tirrin

    tirrin Smoke Blower

    Final Product..and ftr...the Jalapeno Honey is the winner by far...

  15. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    great looking brisket slices..... mashed potato's and gravy.......[​IMG]
  16. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good looking brisket!  [​IMG]
  17. africanmeat

    africanmeat Master of the Pit OTBS Member

    this brisket looks great thanks for Qview
  18. I make my own rubs for stake and some for ribs,butts, and brisket. But the ones I depend on most are one called Grub Rub that I can only get in Texas, or on line. I use it as a base on everything including stakes, burgers. salads, vegies, and everything I smoke. Fortunately the next door neighbors have kids attending Baylor university who keep me supplied for half the cost of on line.    The other rub  is called Rub It and I can only get it in Isanti Minnesota which is 50 miles from where I live. These are the two I use on my ribs (spare ribs trimmed to a ST Louis cut). I also make my own sauce which are good but I have discovered nothing that beats Kansas city stile smoky Bull's Eye sauce. My ribs go striate from the smoker to a 500 degree grill where I slather them on both sides turning them and basting them twice for one min.  on each side each time I turn them so that I don't burn the sauce. The meat is firm when done and easily pulls clean off the bone. Fall off the bone is over done and tends to get stringy, under done will leave bits of meat stuck to the bone. I smoke at 225 on the WSM for 5 hours or until the meat starts to shrink away from the bone at the ends. I test them by bending and or twisting a bone to see if it breaks loose from the meat, when it does it's done.       
  19. Any chance of leftovers? I'll be right over:)

Share This Page