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Jalapenos with brisket

jmax Apr 7, 2009 07:42 AM

My wife lived in Texas for a year. She says when you are served brisket you get a slice of onion and jalapenos - which you cut up and eat with pieces of your brisket. I am smoking a brisket this weekend - what type of jalapenos are the traditionally served - fresh or pickled?

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  1. LewisvilleHounder RE: jmax Apr 7, 2009 07:50 AM

    It depends on personal preference and heat level.

    I am a chile fanatic so it has to be fresh. If you are eating a chopped or sliced bbq sandwich it would be more compatible for pickled jalapenos along with fresh onions and pickles.

    1. absurdnerdbird RE: jmax Apr 7, 2009 07:55 AM

      I would say pickled are most common, but why don't you throw some fresh ones in the smoker for a while?mmmmm

      1. d
        Dallassooner RE: jmax Apr 7, 2009 09:12 AM

        If I was you. I would get about 10-12 jalapenos, cut the stem end off and hollow them out, put some cream cheese in them; wrap a slice of bacon around the outside then smoke them up. Jalapeno poppers.....mmmmmmmm.

        1 Reply
        1. re: Dallassooner
          James Cristinian RE: Dallassooner Apr 7, 2009 12:39 PM

          We do the same, but we often use parmigiano reggiano by itself, or a mixture with cream cheese. I also by the best bacon I can, like you get from a butcher shop.

        2. c
          CocoaNut RE: jmax Apr 7, 2009 03:03 PM

          Be advised that fresh jalapenos are hotter than pickled. Also, when fresh jalepeons are heated/grilled/smoked (I've never had them with the seeds and ribs removed) the oils are released and they can be REALLY hot. That's not a bad thing - just be aware of it.

          Why not try both/all and make your own decision on your preference. Variety is never a bad thing.

          1. Carrollton Foodie RE: jmax Apr 8, 2009 10:43 PM

            Here's a great trick I learned from my mother-in-law for reducing the heat in fresh jalapenos. After you stem them and scoop out the seeds and veins, soak them in heavily salted water for a few hours. Takes the bite out of them!

            3 Replies
            1. re: Carrollton Foodie
              MGZ RE: Carrollton Foodie Apr 9, 2009 11:05 AM

              Good God - why would you want to do that????

              1. re: MGZ
                billieboy RE: MGZ Apr 9, 2009 12:00 PM

                My thoughts exactly.

                1. re: billieboy
                  Carrollton Foodie RE: billieboy Jun 17, 2009 06:56 PM

                  Yeah, I know, that's pretty un-Texan of me ... heresy. But some folks like the flavor of jalapenos (after all, they're a flavor enhancer kind of like salt or vanilla) but can't tolerate the heat. For those who can't stand the jalapeno tongue burn, cooling it down a little lets them enjoy jalapenos without pain.

            2. scubadoo97 RE: jmax Apr 9, 2009 09:49 AM

              Do a search for ABT Atomic Buffalo Turds. These are a favorite with smoke food fans

              1. MGZ RE: jmax Apr 9, 2009 11:10 AM

                Why not make your own "pickled" jalepenos? Dissolve some sea salt (and a little sugar, if you are inclined - note that sugar will dull the heat) in water, mix it with vinegar and pour over a jar of fresh chiles. If you put some garlic, cracked black peppercorns, other dried chiles, cracked cumin seeds, whatever and in whatever proportions, you can create your own signature pickled peppers. My experience is that they don't really need to sit for long - even a week would work.

                1. Veggo RE: jmax Apr 9, 2009 11:31 AM

                  I lived in Texas 8 years, and the standard accoutrements for a brisket sandwich were pickles and onion, but not Jalapeno, just dill cucumber slices.
                  But I like the idea of pickled jalapenos rather than hot sauce.

                  1 Reply
                  1. re: Veggo
                    paulj RE: Veggo Apr 9, 2009 07:19 PM

                    Maybe it depends on whether you are of Texas-German heritage, or TexMex-German.

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