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Smoker, Mexican


You will need:
�Whole Packer Beef Brisket
�All-Purpose rub
�Tortillas
�Your favorite toppings

Mexican Seasoning Recipe:
�1 Tbsp Chili Powder
�1 Tbsp Cumin
�1 Tbsp Granulated Garlic
�1 Tbsp Paprika
�1 Tbsp Onion Powder
�1 Tbsp Salt
�1 tsp Oregano
�1 tsp Ground Chipotle Pepper
�1 tsp Ground Ancho Chili Powder
�� tsp Cayenne Pepper

Brisket Jus Recipe
�16 oz Beef Broth
�8 oz Dark Mexican Beer
�1 Tbsp Butter
�1 Small White Onion (cut into strips)
�4-5 Cloves Minced Garlic
�4 Chipotle Peppers in Adobo Sauce

Before getting started with cooking the brisket, take the time to prepare all secondary ingredients- namely, the Mexican rub and the brisket jus.

For the Mexican rub, simply mix the ingredients listed above until the spices are distributed evenly.

For the brisket jus, begin by melting the butter over medium heat. Then add the onions and garlic. Cook just long enough to sweat the onions, then add the Chipotle peppers. Break up the peppers with a wooden spoon, then add the liquid ingredients. Simmer for 5 minutes but don�t bring the jus to boil. You want the flavors to come together without reducing the mixture.

Onto the brisket. Trim any excess fat, loose meat and silverskin off of it, then apply a layer of all-purpose rub.

Now apply a coating of the Mexican style rub. Whole briskets can take a lot of seasoning, so don�t be scared to use a good amount of it!

Time to fire up the pit! You�re aiming for the 275�F range. Smoke for about 3 hours, until the color is right.

At this point, place the brisket in a roasting pan/Dutch oven/crock pot, and pour the jus in there with it.
If using smoker or oven, insert a thermometer probe to the thickest part of the flat.
If using a roasting pan, cover the roasting pan with foil.
Complete the cooking:
� for smoker put back in smoker and cook till it reaches 204
� for oven place in preheated oven (275-300) and cook till in reaches 204
� for crockpot, cook on high for 6-8 hours, or until the meat is falling apart.

Then remove from heat, allow the steam to escape from the pan for a few minutes, then place it in a dry cooler to rest.

Finally, time to assemble your tacos! You can either shred or slice the meat. Top with fresh ingredients, like cilantro and onions, cabbage slaw, and drizzle with lime juice or sauce/crema/sour cream.

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