[mention]worth1[/mention] I don’t think yellow mustard is included in Yankee potato salad, but I could be wrong.

Got the MirroMatic 6 quart out for the flat i cut off.
It was juicy and tender but I have something special for it.
This one as the other i picked up at a thrift store for about the same price of around 8 dollars.
It too got a new gasket.
I added pipe fittings so I could have a pressure guage.
It's my Steampunk Pressure Cooker.
You can also can in it too.

Barbacoa is on the menu.
Traditional is goat beef cheeks and so on but brisket is also common in our day and age.
The flat end of the brisket was pressure cooked at 10 psi for 30 minutes.
The tallow from the brisket was removed yesterday along with all the juices.
It was then allowed to solidify and be removed.
The jelly like juices where put back into the cooker along with the beef to cook.
After chopping I added New Mexico chilie powder and the juice of one lime.
Mixed and put back in the juices.
The stuff is killer.
Thusly one of the reasons I didn't smoke the brisket.
It isn't traditional for Barbacoa at least where I live.
So if you're ever in this part of the world and you order a Barbacoa taco don't expect stereotypecle BBQ flavored smoked meat.

To go with the barbacoa many have charro beans.
Just the beans I made with added cilantro and fresh Jalapeño.

Just what the witch doctor ordered.
Barbacoa taco
In order.
Fresh white soft corn tortilla toasted in the brisket tallow on the cast iron comal.
Meat.
Fresh onion.
Cilantro.
Fresh jalapeño.
Tomato.
Guacamole salsa.
This ain't Tex Mex as is defined.
You can get this off any Honduran/Mexican style taco truck in town.

Yankee potato salads don't have sugar or sweet pickles, or anything sweet in it.

Got another old school brisket going on.
This time I cut the flat off for ground beef.
For some reason I had a hankering for BBQ brisket.
Yeller mustard for the binder and salt and pepper for the rub.

For those that don't know the grill moves up and down.
It's going to take a lot of beer. .

It hasn't been that long but after flipping and flopping to get the desired char and smoke flavor on the outside I put it in a Lodge 5 quart cast iron Dutch oven and put it in the oven at around 275F.
100F temperature around a hot fire isn't my cup of tea.

Temperature came to 99F turned oven off.
Temperature went to 208 and started falling.
I'm not even going to check it to see if it's tender because I know it'll continue to cook on the way down.
Brisket blasphemy but a made a quick BBQ sauce to go with it.
Dash of liquid smoke, hickory.
Worcestershire sauce.
Ketchup made with cane sugar.
Saigon cinnamon.
Steen's cane syrup.
Tons of black pepper.
Apple cider vinegar.
Valentina regular hot sauce.
It's a simi thin runny tangy sauce.
Very tasty.

Not totally Texas style but darn close.
I don't see the point on burning expensive wood to get the same results if your going to wrap it.