BRISKETS ON FIRE!!!!!!!!!!!!!!!!

The PPP · Posted: Sep 23 2007 Post subject: BRISKETS ON FIRE!!!!!!!!!!!!!!!!

A friend and I got into growing pepper plants and making our own hot sauce�s this summer. Some of the sauces have come out really good and next to BBQ it�s been a great hobby. I grew 9 different plants in all. I had about 30 habaneros left over that were not made into sauce and that�s when it hit me. Let�s try to make the hottest brisket humanly possible. I love the flavor of Habs and am curious as to how this would turn out. Thought it would be a fun experiment and invite some of my spicy food loving friends over for football tomorrow. I will probably only try this once and thought I would share this strange experiment with you all. So here is what I�m doing. I bought a 12 � pound brisket Friday I took 15 of the 30 Habaneros and put them in the food prosessor and made a mash I then poured two 2 litter bottles of root beer and the Habanero mash and mixed it really well and put the brisket in to soak, I figure the sugar of the root beer and the Habs would make an interesting combo. I soaked it for about 15 hours. I stuck my finger in the jucie to see how hot it was Maaaannnnnn was it hot. I took the other 15 Habaneros cut them in half and put them into the food dehydrator. Once they were completely dry I ground them up into powder for the rub. I made just a simple rub cause I want the Habs to be the star of the show so I just put a little garlic powder , a little brown sugar and some paprika I also put a layer of worchestershire sauce down before I put the deadly rub on to hold it. It�s been soaking in the rub for about 10 hours now. This thing is pickled in fire! I�m going put it in the smoker at midnight and let it cook overnight on my WSM using the great Minion method smoking with Oak I�d rather use apple but the Oak was free. Here is a picture of a batch of my peppers I grew as well as the poor uncooked brisket that was tortured in the acid of hell. I�ll put up pic of finished product tomorrow as well as the results.
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The PPP · Posted: Sep 23 2007 Post subject:

Sorry i have been drinkin and forgot to post

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BBQMAN · Posted: Sep 23 2007 Post subject:

Nice looking peppers that you got there!

I love peppers, we grow our own as well. The wife makes a Habanero pepper sauce that is just awesome. Of course a little goes a long way.

I'd be willing to bet that the average BBQ enthusiast would not be able to eat that brisket! Shocked

Send us some pics of you eating it when it's all said and done! Wink

Some sides I would reccomend that go well with your brisket:

Ice cold Pepto Bismol (large bottle)
Spare rolls of T-paper for tommorrow morning
CO2 fire extenguisher (non-toxic) for the 2nd burn after-affects
A pass from work for the day off on Monday (sorry boss, I'm siiiiick).

Laughing

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stetch · Posted: Sep 24 2007 Post subject:

have plenty of beer on hand. Guinness puts out the fire well. And plenty of TP in the bathroom.

If you are really a good friend, you'd have wet wipes too for your guests.

Most should make it home first, but just in case. You will hear some rumbly tummies I bet by the end of the game.

that sounds really interesting, I use to eat habanero burgers all the time, got hotter every bite. I bet everyone will have no problem with a slice or two of the brisket. Eating more than that will be an equation of pain/stamina.

Can't wait to see the cooked pics.

BTW, it is coming onto the "hotter" habanero season. They were usually hottest when in season, which was late September early to mid October if I recall correctly. At least, that is what the habanero burger joint owner use to tell me.

The PPP · Posted: Sep 24 2007 Post subject:

Yes this 2nd batch of Habaneros was defiantly hotter than the 1st. The 3rd batch should be ripe in a couple weeks. 12 hours in and the briskets at 160 internal. Man that guy Minion is a damn genius I haven�t touched the smoker once. I wish I could do this with my big smoker. I�ll take some pics and let you all know how this fire brisket turns out. I got my Guinness and TP ready ha ha. GO BEARS!!!!!!
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barnburner180 · Posted: Sep 24 2007 Post subject:

I am sweating just looking at all those peppers. Not for me.
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roxy · Posted: Sep 24 2007 Post subject:

My question is why would you want to do that to a prefectly good hunk of brisket...

A propane torch pointed straight at your mouth would achieve the same results I would think. Shocked

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SmokinMN · BBQ Fan Joined: 19 Jul 2007 Posts: 109

I think I would take a pass on that as well.

That would be the like a bartender "burning" a drink. For example, if you order a tall rum and coke and the bartender puts 11.75 ounces of rum in a 12 ounce glass with 1/4 ounce of coke, its not going to taste very good.

You might as well make the pepers into a horserasdish type spread and let your guests add it to their brisket sandwiches as they want.

Don't "burn" the brisket.
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Harry Nutczak · Posted: Sep 24 2007 Post subject:

I love the heat of peppers, But DUDE!!! WTF #$%*@)!_!!! are you thinking??

I would not even attempt a slice of that cap ladened hellish beef!

You might injure someone!

So, were you wearing a forced air respirator and kevlar gloves while prepping that thing?? I had breating problems for a day after the last batch of chipotle's I ground up!!

I guess sitting on dish of ice-cream might ease the pain a little if your rectum doesn't just fall out, or go on-strike first!!
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Bbq Bubba · Posted: Sep 24 2007 Post subject:

Well i'm afraid to ask but was it edible?? Got any pic's or did ya'll just pass out from the pain Cool

smooookin · BBQ Fan Joined: 19 Feb 2007 Posts: 145

even if you can eat it, I can see a real problem the next day. Laughing

The PPP · Posted: Sep 24 2007 Post subject:

Well I hate to break it to you guys but it wasn�t that hot. In fact it was incredibly delicious. I think the long cook time took a lot of the heat away and the fact that brisket is so dense in the first place. Everyone loved it. It had a little heat but no where near what I expected. The only complaint I had was the smoke ring wasn�t red enough other than that it was oh so tasty and juicy. Would defiantly do it again. Here is a pic

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krek · BBQ Fan Joined: 19 Jun 2007 Posts: 233 Location: Missouri

Holy habaneros, batman... define "not that hot". Shocked

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Bbq Bubba · Posted: Sep 24 2007 Post subject:

Congrats, looks dang tasty Shocked

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stetch · Posted: Sep 24 2007 Post subject:

looks nice to me.

so you had no sugar on the rub, right? because the sugar would cancel the peppers.

Still, habaneros, once you get by the heat, taste great. I imagine that was good. Now I'm not so afraid to try something with a bit more pepper on my rub.

SWestBBQ · Joined: 19 Sep 2007 Posts: 4

That looks scremin' delicious. Very Happy

Just email me some so I can taste. I love cooking with peppers and chiles. The spice in life...hmmm good
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BBQMAN · Posted: Sep 24 2007 Post subject:

Looks really good!

I've done brisket with a habanero based hot sauce slather, and yes it was hot and spicy. Too hot for the average person to enjoy, but I made it for myself, not a client.

Looks like it's time to change your handle from PPP to TPK (Toilet Paper Kid). Just kidding, of course! Mr. Green

Nice job!

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Harry Nutczak · Posted: Sep 25 2007 Post subject:

maybe vinegar was the key to getting the heat to penetrate?

Capsicum is an acid/water soluble component, and I bet that vinegar got it to penetrate the meat better through the fat.

Give that a shot next time maybe, Steep your peppers in an acid based solution (Citric acid, Vinegar, and the like) and it might get in deeper and hold the heat.

I use vinegar to cut the grease when roasting pigs, So this might just work.
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BishopRyan · BBQ Fan Joined: 07 Aug 2007 Posts: 103

1 vote for renaming this thread "Anal Clenching, Enter At Your Own Risk".

bluesman250 · BBQ Pro Joined: 22 May 2007 Posts: 802

That looks AWESOME! I'm sure the sugar in the root beer, combined with the long cook time, and the heat loss suffered in the dehydrator made that brisket just right. I'm sure its was too hot for some, but i would eat it. Glad to see it turned out ok for you!