Something New, Something Different: Chile and Beer Braised Brisket

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solaryellow

Master of the Pit
Original poster
SMF Premier Member
Jul 26, 2009
2,893
63
Orlando, FL
I decided to take a stab at chile and beer braised brisket. I started off by smoking the brisket for a good 7 hours in the old UDS. While it was smoking I made the sauce I was going to braise it in.

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From top left and going clockwise: Ancho chiles, tomatoes (to be roasted), Negro Modelo, minced garlic, kosher salt, cumin, and chile de arbol, yellow onion

I roasted the tomatoes in the oven for 15 minutes before dropping them in the blender with the rest of ingredients except the beer.

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Then pulled the brisket out of the UDS and put it in a full steamer pan.

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Then added the salsa and a few beers.

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Then foiled the pan and put it back on the smoker til the brisket hit 210*F internal temp.

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After letting it cool down for an hour, I started pulling it.

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Unfortunately I didn't think to pick up some tortillas. This is incredible stuff. It starts off real mild and the heat just continues to build the more you eat. I might try it without the beer next time.
 
Thanks all!

Had some soft brisket tacos for dinner tonight.

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Sent from my DROID BIONIC using Tapatalk 2
 
Thanks guys! I will be eating off this for a couple weeks.

The tacos were real simple. Soft corn tortilla, sour cream (didn't have any crema on hand), brisket, mexican cheese, cilantro and a quick squeeze of lime.
 
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