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.
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.
Then pulled the brisket out of the UDS and put it in a full steamer pan.
Then added the salsa and a few beers.
Then foiled the pan and put it back on the smoker til the brisket hit 210*F internal temp.
After letting it cool down for an hour, I started pulling it.
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.
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.
Then pulled the brisket out of the UDS and put it in a full steamer pan.
Then added the salsa and a few beers.
Then foiled the pan and put it back on the smoker til the brisket hit 210*F internal temp.
After letting it cool down for an hour, I started pulling it.
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.
