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Smoked Beef Brisket and Green Chile Slaw


Smoked Beef Brisket

A brisket is one of the most sublime things you can cook . With some patience and practice it will amaze you, I offer a version for home using a “ Pit Barrel Cooker “ after many different methods I find this to be the best especially at home as it is not fussy but yields terrific results.
Buying one of these cookers may be your single best investments for home BBQ the meat cooks vertically so it hangs from hooks, I have done chicken ribs and pastrami with equal results  always perfect. Look online for a Pit Barrel Cooker, also it is very efficient and uses very little fuel.
1 12 to 14 lb “packer Brisket” this has the fatter “point” attached to the “flat” so it is the whole thing trimmed of really thick fat but leaving about 1/4 inch of fat in tact.

The Rub:

1 cup salt
2 tbsp granulated garlic
4 tbsp black pepper, medium grind
2 tbsp coriander, ground
2 tbsp allspice, ground
4 tbsp cumin, ground
4 tbsp chile negro powder

Rub this mixture all over the brisket, you will need to use at least 1/2 cup but possibly more, this is what is fun about brisket it is never the same twice.

Light off your charcoal, I like kingsford hickory charcoal for this, dont use lighter fluid but rather a chimney charcoal lighter with paper so as not to have your meat taste like gas. When started place into the charcoal basket with more unlit charcoal to fill basket and lower into the pit then hang the meat using your hooks, I use 2 for a big brisket, also make sure the meat does not touch the hot coals if it is too long then trim off a bit and save for another use. Put the lid on then after about 2 hours add 12 more charcoal pieces then at 4 hours check the meat temp with a probe thermometer inserted in the thickest part, when it reaches 165 ( this may take up to an hour or more longer ) you remove the brisket and wrap in foil tightly then add the grill rack to the smoker and leave for about 2 hours longer again check the temp when it reaches 200 remove and place into a clean empty cooler for 1 hour to rest wrap in towels if desired during rest to maintain heat and then remove and serve. A long day but a spectacular finish, serve with my BBQ sauce or roasted tomato chipotle sauce.

Green Chile Slaw

2 to 4 pickled jalapenos diced depends on your preference
2 cups roasted poblanos
1 cup shredded carrot
4 cups shredded cabbage
1 cup diced onion
2 cup mayo
1 1/2 tsp salt
2 tsp sugar
2 tbsp lime juice
2 tbsp cider vinegar

Toss in a large bowl and refrigerate for 1 hour or so.

Chipotle Salsa

So many things start with a base, truly a “mother” sauce in my kitchen

6 Tomatoes

5 chipotles en adobo

1 tsp black pepper

2 tsp salt

1 1/2 cups water

8  garlic cloves toasted

simmer for 10 minutes then blend. 

To make Tinga Poblana de Pollo:

To this we add 1 lb cooked Chorizo and 4 cups seared onion along with 
1 tsp Cumin and 1 Tbsp Oregano. Simmer for 5 more minutes. Divide among 6 plates, top with pulled smoked chicken (1 cup each). Then top with Oaxaca cheese, melt and serve.

BBQ Sauce

2 cups catsup
2 cups water
1/4 cup vinegar
1 tbsp mustard powder
1 tsp garlic
1/4 cup brown sugar
1/4 cup honey
2 tsp chipotle powder
2 tsp ancho powder
1 tbsp onion powder
1/2 tsp cumin
1/2 tsp coriander
2 tsp oregano
1 tbsp prepared horseradish

Combine and simmer 5 minutes in a saucepan, refrigerate until needed up to 1 week.


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