First, I write "burnt ends" because I didn't really do them right. I just couldn't see myself spending 10 hours cooking a brisket on the grill just so I could toss the majority of it. Instead, I found a slow cooker recipe on FabulousFods.com. And since I had a some bbq rub from some other meal, I figured this would be way easier.
That's the brisket swimming in the green chili from a recipe I found on DenverGreenChili.com. I didn't bother with the liquid smoke or with slicing the brisket up and putting the ends back in for another 5 hours.
I guess that means a took a short cut on this short cut - which makes me the laziest cook on the planet. Well, not the laziest. I mean, I did cut up the brisket. That has to count for something, right?
It looks kinda dry in the picture, but it was actually very juicy.
By the way, does any one knows what happened to La Preferida cans of green chillies? I can find them online but not at Jewel. I looked in every aisle and came up with nothing. What's up with that? And to be honest, I didn't have the foggiest idea of how to substitute for them, so I just bought up a bunch of serrano, jalapeno, and poblano peppers, hoping for the best. I was really relieved to learn that green chillies are simply any green peppers you want to cut up and use in your dish.
Yeah - I now know that's pretty stupid. Whatever.
Here's the pretty picture of the finished product:
Wait! I almost forgot. I used smoked sharp cheddar from Wisconsin. That made up for the lack of smoke overall. The meal was ultimately very good. And it was awesome for lunch the next day. And the next. And for breakfast on Wednesday. If I made this again, I would add the liquid smoke and maybe roast the tomatillos, just because that's delicious in all ways.
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