Food for Friday - Week 27 - Smoky Chipotle Brisket

Food for Friday - Week 27

Smoky Chipotle Brisket

Today was the 4th of July and what a wonderful day it was in Tulsa, OK.  The weather has been heaven sent....sunny, 80's with a nice breeze.  Believe me that is so unusual for this time of year here especially since the last three summers have been killers.  I am so thankful for the beautiful weather.  

We started this morning with a neighborhood parade complete with city police escort.  There were lots of bikes, wagons, motorized cars and beautiful children.  We ended the parade with red, white and blue bomb pops at the neighborhood pool.

  

Then on the to street party in downtown Jenks which involved watermelon, blue grass music and Ella dancing as the center of attention.  We ended a perfect day with a BBQ in my back yard with swimming, Smoky Chipotle Brisket, and small "poppers" for our firework display.  Ella ended with one of Nana's star sugar cookies for dessert.  A very blessed day!

So onto the Food for Friday Feature:

This is a great recipe because it can be cooking in the crock pot while you are at the parade.  YES....this is made in the crock pot and just put on the grill at the end!!!  It has a "barky" crust and tastes like you smoked it all day.  It is smoky, spicy, and we LOVE it!!  Now let's make it:

Smoky Chipotle Brisket

Ingredients:

6 cloves of garlic, minced 

2 yellow onions, chopped

6 canned Chipotle chilies in adobo sauce drained and chopped plus 1/4 cup of the sauce from the can

1/4 cup honey

1 TBSP Worcestershire Sauce

2 tsp brown mustard

1 1/2 cups lager or other light beer

1 flat end beef brisket, 3-4 pounds, fat trimmed

Salt to taste

Directions:

1.  Chop the onions.

 2.  Mince the garlic.

3.  Remove the Chipotle peppers from the can and chop.  
4.  Measure the sauce from the can.  I freeze the rest of the can for my next brisket.  One large can will make this recipe twice.

5.  Now to make the sauce:  Combine Onions, garlic, chopped Chipotle peppers, sauce, honey, Worcestershire and mustard.

 6.  Add the beer to the sauce mixture.

7.  Pour sauce into crock pot.

 8.  Trim and season the brisket with salt and pepper.

 9.  Place the brisket on top of the sauce in the crock pot.
Place fat side up.  Cover and cook on high for 8 hours or low for 12 hours.  No peeking or raising of the lid!!

10. When done remove the brisket to a platter.  Place the sauce in a saucepan.  Let sit for 1 hour at room temperature.

Perfectly cooked brisket after 12 hours on low.  I cooked it overnight.  My house smelled so good in the morning!!

Brisket resting for 1 hour at room temperature

Sauce resting at room temperature for 1 hour.  Then cover both the sauce and brisket and place in refrigerator for 6 hours.

11.  Remove congealed fat from the top of the sauce and place on the stove top to heat on medium high heat.

 12.  Using an immersion blender, puree until smooth and only small pieces of onion remain.  Bring the sauce to a simmer and cook, stirring occasionally, until the juices have thickened, about 2 hours.

 13.  The sauce should be thickened, smooth and glossy when done.

 14.  Turn on the gas grill to medium high heat.  Place the brisket on the grill and cook until crispy, 7-10 minutes.

 15.  Using tongs turn the meat over for another 7-10 minutes.  Brush the top of the meat with the sauce and cook another 3-5 minutes on each side.  This gives the meat a "Bark" as they call it in the BBQ industry.  Taste just like you smoked it all day!!

 The meat is so tender you can shred it with your fingers or a fork.  Which ever you prefer!!  
I served the meat on a platter with buns for sandwiches.  The BBQ sauce was served on the side.

Smoky Chipotle Brisket

Ingredients:

6 cloves of garlic, minced 

2 yellow onions, chopped

6 canned Chipotle chilies in adobo sauce drained and chopped plus 1/4 cup of the sauce from the can

1/4 cup honey

1 TBSP Worcestershire Sauce

2 tsp brown mustard

1 1/2 cups lager or other light beer

1 flat end beef brisket, 3-4 pounds, fat trimmed

Salt to taste

Directions:
1.  Chop the onions.
 2.  Mince the garlic.
3.  Remove the Chipotle peppers from the can and chop.  
4.  Measure the sauce from the can.  I freeze the rest of the can for my next brisket.  One large can will make this recipe twice.
5.  Now to make the sauce:  Combine Onions, garlic, chopped Chipotle peppers, sauce, honey, Worcestershire and mustard.
 6.  Add the beer to the sauce mixture.
7.  Pour sauce into crock pot.
 8.  Trim and season the brisket with salt and pepper.
 9.  Place the brisket on top of the sauce in the crock pot.
Place fat side up.  Cover and cook on high for 8 hours or low for 12 hours.  No peeking or raising of the lid!!
10. When done remove the brisket to a platter.  Place the sauce in a saucepan.  Let sit for 1 hour at room temperature.
11.  Remove congealed fat from the top of the sauce and place on the stove top to heat on medium high heat.
 12.  Using an immersion blender, puree until smooth and only small pieces of onion remain.  Bring the sauce to a simmer and cook, stirring occasionally, until the juices have thickened, about 2 hours.
 13.  The sauce should be thickened, smooth and glossy when done.
 14.  Turn on the gas grill to medium high heat.  Place the brisket on the grill and cook until crispy, 7-10 minutes.
 15.  Using tongs turn the meat over for another 7-10 minutes.  Brush the top of the meat with the sauce and cook another 3-5 minutes on each side.  This gives the meat a "Bark" as they call it in the BBQ industry.  Taste just like you smoked it all day!!
Shred with forks and enjoy!!

This is a great way to get a smoky result and not have to deal with the smoke!!  I found this recipe about 5-6 years ago in a Williams-Sonoma store.  Thanks Chuck!!  

Happy Trials...until we eat again!!

Mtn Mama