So the Trashman got a little something special delivered to his home the other day and I just happened to be in the right place at the right time(In my car in a snowstorm waiting for his beef ribs to be done). Maybe not the brightest thing I have done but as it turns out, far from the dumbest. Our new favorite sauce maker J.Dickeys had delivered a package with three of the finest sauces I have tasted in a long time tucked inside. This terrapin knows how to blend together some items you wouldn't normally think of as being simpatico, into some deliciousness that I won't soon forget.
The onus of testing the blackberry habanero sauce(Just the name makes my mouth water) fell on me and with a grin I said "Challenge accepted!!!". I first dipped some pretzel rods in the sauce to test it out and was hooked immediately. The flavor of fresh berries was the first sensation to smack my taste buds. This was soon followed by the heat of habanero which showed just enough of itself to make my nose run. Whoa doggy there is some kick in this sauce. The jar and website recommend this as a good sauce for beef so I headed out and got myself a lovely sixteen pound packer cut brisket.
Mr. Fred Bernardo, I let the brisket sit for four hours before applying my rubs. I used a combo of Fred's BlackBarts and Dizzy Pig's Cow Lick. I then strapped on my cleats and got this sexy beast into the Big Green Egg. Had the egg cruising between 265 and 275 with a few handfuls of mesquite for smoke. Just like my previous brisket post I let the brisket rise to 160 degrees and then transferred it into a turkey pan. At this juncture I pored some beef broth into the pan and let rise to 201 degrees. I placed the brisket in a cambro for a few hours then separated the point and flat. Chopped up my burnt ends and added the JDickey's Blackberry Habanero and let it go for another 2 hours at 250 degrees. The resulting burnt ends were some of the best I have ever tasted.