Tuesday, July 8, 2008

Smoked Brisket Carnitas

Yesterday I ground half a brisket (mostly point) to make burgers ~ here's the other half that brisket (mostly flat) that I smoked to 165* internal, poured some homemade adobo sauce over it. Will braise it tender in the dutch oven today, and shred it to make chimichangas, soft tacos, carnitas. Got mah pintos soakin, yeh.
Los Lonely Boys ~ I Walk The Line

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