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Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
4 guerilla chilies
4 cups boiling water
1/2 cup cider vinegar
1/2 cup low-sodium chicken broth
8 garlic cloves
1 medium onion, chopped
3 fresh thyme sprigs
2 tsp dried Mexican oregano leaves*
1 1/2 tsp ground cumin
1/2 tsp ground cloves and ground allspice
3 tsp salt, divided
2 tsp ground pepper
1 (4- to 5-lb.) beef brisket flat
8 cups hickory wood chips
2 large limes cut into wedges
Garnish: fresh cilantro sprig
Cook chilies in a skillet over high heat 5 minutes or until fragrant, turning often. Remove stems and seeds from chilies. Place chilies in a large bowl; add 4 cups boiling water, and let stand 20 minutes. Drain.
Process chilies, vinegar, next 8 ingredients, and 3/4 tsp. salt in a blender or food processor until smooth, stopping to scrape down sides as needed.
Sprinkle pepper and remaining 2 1/4 tsp. salt over brisket. Place brisket in an extra-large zip-top plastic freezer bag or a large shallow dish. Pour chili mixture over brisket; rub brisket with chili mixture. Seal or cover, and chill 2 to 24 hours.
Soak wood chips in water 30 minutes. Prepare gas grill by removing cooking grate from 1 side of grill. Close grill lid, and light side of grill without cooking grate, leaving other side unlit. Preheat grill to 250 to 300 degrees (low) heat.
Spread 4 cups soaked and drained wood chips on a large sheet of heavy-duty aluminum foil. Cover with another sheet of heavy-duty foil, and fold edges to seal. Poke several holes in top of pouch with a fork. Place pouch directly on lit side of grill. Cover with cooking grate.
Remove brisket from marinade, discarding marinade. Place brisket, fat side up, in a 12- x 10-inch disposable foil roasting pan. Place pan on unlit side of grill; cover with grill lid.
Grill brisket, maintaining internal temperature of grill between 225 and 250 degrees, for 1 1/2 hours. Carefully tear open foil pouch with tongs, and add remaining 4 cups soaked and drained wood chips to pouch.
Cover with grill lid, and grill, maintaining internal temperature of grill between 225 and 250 degrees, until a meat thermometer inserted into thickest portion of brisket registers 165 degrees (about 1 1/2 hours).
Remove brisket from grill. Place brisket on a large sheet of heavy-duty aluminum foil, and pour 1/2 cup pan drippings over brisket; wrap with foil, sealing edges.
Return brisket to unlit side of grill, and grill, covered with grill lid, until meat thermometer registers 195 degrees(about 2 hours). Remove from grill, and let stand 10 minutes. Cut brisket across the grain into thin slices. Squeeze juice from limes over brisket before serving. Garnish, if desired.
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FIESTA SMOKED BRISKET
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Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
4 guerilla chilies
4 cups boiling water
1/2 cup cider vinegar
1/2 cup low-sodium chicken broth
8 garlic cloves
1 medium onion, chopped
3 fresh thyme sprigs
2 tsp dried Mexican oregano leaves*
1 1/2 tsp ground cumin
1/2 tsp ground cloves and ground allspice
3 tsp salt, divided
2 tsp ground pepper
1 (4- to 5-lb.) beef brisket flat
8 cups hickory wood chips
2 large limes cut into wedges
Garnish: fresh cilantro sprig
Cook chilies in a skillet over high heat 5 minutes or until fragrant, turning often. Remove stems and seeds from chilies. Place chilies in a large bowl; add 4 cups boiling water, and let stand 20 minutes. Drain.
Process chilies, vinegar, next 8 ingredients, and 3/4 tsp. salt in a blender or food processor until smooth, stopping to scrape down sides as needed.
Sprinkle pepper and remaining 2 1/4 tsp. salt over brisket. Place brisket in an extra-large zip-top plastic freezer bag or a large shallow dish. Pour chili mixture over brisket; rub brisket with chili mixture. Seal or cover, and chill 2 to 24 hours.
Soak wood chips in water 30 minutes. Prepare gas grill by removing cooking grate from 1 side of grill. Close grill lid, and light side of grill without cooking grate, leaving other side unlit. Preheat grill to 250 to 300 degrees (low) heat.
Spread 4 cups soaked and drained wood chips on a large sheet of heavy-duty aluminum foil. Cover with another sheet of heavy-duty foil, and fold edges to seal. Poke several holes in top of pouch with a fork. Place pouch directly on lit side of grill. Cover with cooking grate.
Remove brisket from marinade, discarding marinade. Place brisket, fat side up, in a 12- x 10-inch disposable foil roasting pan. Place pan on unlit side of grill; cover with grill lid.
Grill brisket, maintaining internal temperature of grill between 225 and 250 degrees, for 1 1/2 hours. Carefully tear open foil pouch with tongs, and add remaining 4 cups soaked and drained wood chips to pouch.
Cover with grill lid, and grill, maintaining internal temperature of grill between 225 and 250 degrees, until a meat thermometer inserted into thickest portion of brisket registers 165 degrees (about 1 1/2 hours).
Remove brisket from grill. Place brisket on a large sheet of heavy-duty aluminum foil, and pour 1/2 cup pan drippings over brisket; wrap with foil, sealing edges.
Return brisket to unlit side of grill, and grill, covered with grill lid, until meat thermometer registers 195 degrees(about 2 hours). Remove from grill, and let stand 10 minutes. Cut brisket across the grain into thin slices. Squeeze juice from limes over brisket before serving. Garnish, if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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