Not So Miserable Failure Tacos


Not So Miserable Failure Tacos

By Adam Holtzapfel

The name for these comes from a track off the new Iron Reagan album Tyranny of Will. Inspiration came from a visit to the Pork Shoppe in Chicago, Illinois.

Not So Miserable Failure Tacos

Brisket
The Setup
5 lb Brisket Flat
1 ½ TBSP Chile Powder
1 ½ TBSP Smoked Paprika
2 TSP Onion Powder
2 TSP Ground Coriander
1 TSP Garlic Powder
1 TSP Black Pepper
½ TSP Thyme
Apple Juice in a squirt bottle for spritzing

Cooking
1.) In a bowl mix dry ingredients to make a rub. Rub brisket with a small amount of olive oil, and then pat on the dry rub.
2.) Bring your smoker to 225-250 degrees, I recommend using oak and hickory wood. At the end of the 2nd hour begin spritzing the brisket with apple juice hourly. Smoke for approximately 7 ½ hours (1 ½ per pound) until the internal temp is 190.
3.) Once removed from the grill allow the brisket to rest for 30 minutes on a cutting board before slicing or pulling.

Hatch Chile Corn Salsa
The Setup
1 bag frozen fire roasted corn (found at Trader Joe’s)
2 tomatoes
½ red onion
1 scallion
2 hatch chile peppers
2 TBSP cilantro
Juice of 1 ½ limes
1 TSP chili powder
Salt to taste

Cooking

1.) Thaw bag of corn in cold water, once thawed pour into a bowl
2.) Chop tomatoes, red onion, peppers, cilantro and add to bowl
3.) Add lime juice, chili powder, salt and toss

Cilantro Lime Mayonnaise
The Setup
1/3 C chopped cilantro
Juice and zest of ½ a lime
1 TSP ground cumin
¾ C mayonnaise

Cooking
1.) Combine ingredients in a food processor or blender and mix until well blendedMiserable Failure Tacos




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