Mexican Chopped Brisket - Brisket in 4 hours?!?!

[jfmorris]

First, I don't know WHY I am subscribed to it, but I've been getting emails for a while form "All Things Barbecue", and I normally delete the emails, but the main recipe this morning caught my eye:

https://www.atbbq.com/blogs/recipes/mexican-chopped-brisket

I am entirely intrigued by this technique, especially if the meat is destined for tacos.

Has anyone done anything like this with a brisket? Just curious, but I may pull a packer out of the freezer and try it soon. Looks like a good Saturday afternoon cook on my offset... and a good excuse to use some of the dried chiles in the pantry as well... In a lot of ways its like doing burnt ends, but even those, I do after a long smoke of a packer or point.

Thoughts? Is this recipe worth giving a try?

[Caffeine88]

I am no brisket aficionado, but this looks pretty good. It's similar how I do a chuck, except for cubing the meat first. Smoke it, braise it, and turn the juice veggies into sauce?? Chuck done this way and then chunked up for tacos is awesome. What's not to like? I've got a small brisket from a 1/4 cow we bought that still in the freezer, and whole bunch of dried peppers (I got the brisket from a small cow, not 1/4 of a brisket from a standard (?) cow). I might give this a try.

[Duanessmokedmeats]

I do chopped brisket, and put it on tacos, sandwiches, scrambled eggs....
I would probably smoke the flat, and treat it as burnt ends.

[Spinaker]

Yep we make this almost weekly down at the sauna. Damn good. I add two whole onions, a ton of garlic. And some of my carnitas machine rub. Along with tallow and then fill the pot with water. Braise by the fire and enjoy hours later. No better post sauna meal on earth!

[Spinaker]

Yes, sir! Lotta good stuff around the farm for second use. texastweeter

[texastweeter]

Classic move right there.

[Spinaker]

You know it brother. texastweeter

[Finster]

now on my to do list. Prolly would work with chuck as well.
Thanks for posting

[RonB]

I might just try this with a chucky...

[JCBBQ]

Great idea! Thanks for posting

[Mosca]

That looks damn good.

[Grillin Dad]

Awesome!! Thanks for sharing, I was wanting to smoke something different this weekend. Plus we have a small brisket in the freezer I’ve been wanting to use up. Win-win!!

[jfmorris]

Wow! Didn't expect so many to jump on this, but think I will try it soon too, either with brisket or chuck roast.

[Troutman]

All he does is cut it into chunks, gets smoke on them then braises them like you would pot roast. 4 hours does seem out of the question. I've done this very similarly with chuck (not brisket). I'm sure it works as described and probably delish.

[Troutman]

Here's one way to do it. Smoke then braise for a killer osso bucco I did a couple of years ago. Not chopped of course but a similar outcome. Smoking meat then braising is definitely in my wheelhouse.

[Finster]

Show Off

[Santamarina]

This looks like a solid technique.

[Stuey1515]

Just for fun I'll smoke beef cheeks to 170ish F then braise them in a tomato & red wine sauce until they fall apart, my version of Bolognese. Also for something different I'll smoke lamb shanks then use the meat for a curry , the smoke adds another dimension to the meals

[holehogg]

I do the smoked lamb curry too as well as beef.

[SheilaAnn]

Seriously, my mouth just watered. I need to get me some beef cheeks!

[FireMan]

Not with brisket, but I chunk up beef and cook it in me wok alla time, yessir. Has given me a thought of searing the little chunks, then wokin em. Just picked up the perfect chunk searin mochine, now I have two, fer $3 at Goodwill.