Chipotle Brisket In the Smoker

Discussion in 'Beef' started by bdskelly, Dec 28, 2013.

  1. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    The kids are bringing the Grand Baby over tomorrow and have requested brisket tacos for tomorrows dinner. I'm going to cook this brisket in a  spicy chipotle style. This is an 11 pound trimmed brisket.  I usually smoke packer cuts however I had a good reason for using a trimmed beef for this cook.  …It was on sale! 


    The first thing is to make the marinade.

    Chipotle Brisket Marinade

     Toss all this stuff into a blender.
    • 2 package dried ancho chiles soaked over night in water. (4 OZ Total) remove seeds
    • 4 cloves garlic
    • 2 teaspoon black pepper
    • 1 tablespoon cumin powder
    • 2 tablespoons Italian Herb Blend (I use McCormick)
    • 1/2 sweet onion
    • 3/4 cup vegetable oil
    I
    • Put the lid on the blender. Very Important Step! ;)
    • Then puree until very smooth.  
    Coat the brisket in the marinade. Cover with plastic wrap and refrigerate for 6 hours.



    To make the injection solution take one stick of softened butter and ad to 1/2 cup of the marinade.  Mix well and inject it into the beef.


    The brisket goes into the MES smoker at 220 degrees with the A Maze N Pellet smoker burning. 

    I'll let it cook and check on it in the morning. 

    More later.

    Brian
     
    Last edited: Dec 29, 2013
  2. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Wow, that grand baby is going to wrassle bulls when they grow up! Kidding around aside, that looks great. What is better than cooking for your family? Nothing.

    Disco
     
  3. dewetha

    dewetha Smoking Fanatic

    Laughing about the critical step : 
    • Put the lid on the blender. Very Important Step! ;)


    looks like a nice brisket.
     
  4. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

    [​IMG]

      Mike
     
  5. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    After 8 hours the Internal temp is 160.

    The Brisket has taken on a rich mahogany bark with the Chipotle Marinade. 

     
  6. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    The Internal Temp of the brisket hits 170. I wrap it in foil with a little squeeze "butter".  And continue on the smoker until it hits 190 IT.

     
  7. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    I let the brisket set for an hour. Then, because we are making Tacos tonight, the brisket gets pulled rather than sliced.  We lay out all the fixing and get ready to watch the Cowboy Game! Dig in!


    The rest of the brisket goes in the fridge. I'll use that for New Years Eve Black Eyed Peas!

    Brian
     
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Cowboys play games at this time of year? I would think the horses object.

    Disco
     
  9. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Okay.. I had that coming after giving you heck on your blog. FriedEggs… LOL
     
  10. Wow. I can't wait to try that!
     
  11. Looks beautiful!
     
  12. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thanks Shinny.

    It really worked out well. As you can see I kept it on the heat to take it from a "slicing brisket" to a "pulled brisket". Perfect for tacos1

    Brian
     
  13. Skelly, that brisket looks great! From beginning to end my mouth was (and still is) watering. Excellent work there, sir! I also like the idea of the chipotle marinade. Definitely saving that recipe! 
     
  14. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    ThanksChuck
     
  15. Skelly, that looks fantastic. I haven't quite mastered the fine art of smoking briskets yet but when I do I will definitely try this recipe.
     
  16. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Well Thank you Steel.  I'm up your way often. If you need a hand just give us a holler!

    Brian
     
  17. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thanks Rock. The recipe is stolen. So keep it on the down low!  LOL  ….Joking

    Brian
     
  18. Brian, what brings you up this way? I don't recommend it right now though! It's friggin' cold up here right now!
     
  19. Hahaha your secret is safe with me!
     
  20. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Work.  Work work work… LOL
     

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