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.
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
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
- Put the lid on the blender. Very Important Step! ;)
- Then puree until very smooth.
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
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