Ok, so we all know that what's IN the smoker is the main event, but here's an opening act for those of us that just can't wait 12 hours to eat. It's as easy as it gets: green onions, red &green bell peppers, a jalapeno, some leftover brisket, and your favorite Mexican seasonings. Or if you happen to be married to a Mexican woman like I am, HER favorite Mexican seasonings! Cooking lunch while still keeping an eye on that smoker (Pellet cookers, you can do this on the stove inside too
). It's a bit better than the hotdog on the stack!