Best 5 Chipotle Lime Smoked Brisket Recipes

CHIPOTLE BEEF BRISKET TACOS

Steps:

• 1.Dice brisket into medium size chunks. Season lightly with salt and pepper. 2.Heat a heavy bottom skillet with vegetable oil over high heat. Add brisket chunks to cover the bottom of the pan in one layer. Brown the meat and stir to brown on all sides. Remove meat and transfer to a slow cooker. 3.Add broth to the skillet and bring to a boil. Add to beef in crock pot 4.Add the Chipotle sauce and set at medium. Allow to simmer for 2 ½ to 3 hours until meat is tender and falling apart. Once meat is cooked thoroughly, gently shred with the back of a fork while still in slow cooker. 5.Warm flour tortillas with 2 tablespoon of cheese on each one in microwave or oven. Add ¼ cup of beef with some sauce on each tortilla. Top with 2 tablespoons of shredded lettuce and 1 tablespoon chopped tomatoes. Fold and serve.
• - If serving a family of 4, use remaining brisket for other meals; burritos, nachos or etc. - If you desire, chopped onion and minced garlic can be added when you brown the brisket. - You can omit the vegetable oil and heat or 'render' fat in a large, heavy skillet until it browns and liquid fat covers the bottom of the skillet, then brown the beef in the rendered fat. - An authentic method of thickening the sauce that the beef is cooked in is to crush Mission(R) Round Tortilla Chips in a blender with some of the stock the beef has been cooked in. Add that mixture back to the sauce and heat to thicken. - Serve these tacos with sour cream, chopped cilantro, and a squeeze of fresh lime juice.

CHIPOTLE LIME SMOKED BRISKET

Steps:

• Mix all the marinade ingredients, squeezing the lime juice and add the lime halves right into a large zip lock bag.
• Place the brisket into the bag. Yes I got both in one gallon bag. If you can`t place in a container that can hold it.
• Remove as much air as you can, seal, and then message the marinade into the meat.
• Refrigerated for at least one day, two days is better!
• Pecan, apple, oak or mesquite are good smoke woods to use, or mix woods is fun. Add water soaked chips or chunks to smoker wood every half hour for the first 2 hours of smoking, Then once each hour for the next 2 or 3 hours. One fist sized chunk, or 1 big handful of chips is enough for one addition.
• Remove the brisket from the fridge.
• The day of smoking remove meat and place the marinated brisket on paper towels and blot dry and set out at room temperature to warm up for an hour. Discard the used brisket marinade.
• Place on a rack in a disposable foil pan fat side up.
• If fat is cut away, place a couple slices of bacon over the brisket.
• If using a smoker, set temperature to 225 degrees. Cook for approximately one hour to seventy five minutes per pound, or until the internal temperature reaches 185 for slicing, or 195 for shredding.
• If grilling, use the indirect grill method, medium to medium high heat.
• Meanwhile mix mop ingredients except for oil saving to mix the oil right before mopping.
• After the first four hours of smoking, baste with the Mop sauce.
• Optional: To increase tenderness, take the brisket out of the smoker, wrap in aluminum foil and place in oven at 180-200 degrees for the last two hours.
• Test the brisket for doneness by inserting a fork into the meat and slightly turning. You'll be able to tell when it's fork tender to serve.
• When done, remove the smoked brisket and let it rest for at least 45 minutes covered with foil before serving.
• Cut the fatty top section away. Slice across the grain.
• Serve with BBQ Sauce, fresh lime slices and cilantro.
• An optional Cool step:.
• Brisket should not be crispy when done smoking, (the half way point) but rather still heavy and have about 1/4 to 1/2 inch of smoke penetration. You can measure this by cutting open a small area and seeing the pink. Remove brisket from grill, double wrap in foil, and then refrigerate for several hours, which will allow the smoke to cure into the meat. At this stage, you can choose to cook the barbecue brisket now, or freeze it for later. If you decide to cook the barbecue brisket, leave in the foil and slow cook in oven for 7 more hours at 225 degrees. If you decide to freeze the brisket, double wrap in freezer bags and be sure to date the bags before putting them in the freezer.

CHIPOTLE DRY RUB

Steps:

• Mix the brown sugar, ground chipotle, paprika, mustard powder, cumin, and salt together in a bowl.

GRILLED CHIPOTLE LIME CHICKEN BREASTS - OR THIGHS

Steps:

• Preheat grill to moderate heat for gas or medium indirect heat for charcoal and AWAY from fire, lightly oil or spray COOL cooking rack for easy cleaning.
• Mix minced pepper, adobo, lime juice,garlic, oil and pour half into resealable bag. DO NOT add the honey. That comes later. Reserve the rest for basting.
• Season chicken with salt and pepper- sometimes we use season salt or lemon pepper for a twist.
• Add chicken to bag and allow to marinate for 15 minutes. No need to refrigerate for this short time.
• Remove chicken from marinade and place on preheated grill. Discard USED marinade.
• Grill chicken about 4-5 minutes then flip over and cook another 4-5 minutes.
• Now add the honey to RESERVED marinade and baste chicken. Immediately flip chicken and baste the unbasted side. Grill until lightly browned, about 2 minutes.
• Remove from grill and pour any remaining RESERVED sauce on top.
• Note: This can be done on an indoor grill as well. Make sure you spray or oil it before heating grill.
• OAMC: If freezing ahead: Put ingredients in a ziploc bag and place in freezer, flattened. To cook from frozen: Thaw in refrigerator. Cook as directed above.

CHIPOTLE-LIME GRILLED CHICKEN

Steps:

• Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
• While coals are lighting, stir together lime juice, oil, Tabasco, and salt in a liquid-measuring cup. Put chicken in a large sealable bag and add 1/3 cup marinade (reserve remainder in cup). Seal bag, forcing out excess air, and marinate chicken at room temperature, about 15 minutes. Stir honey into remaining marinade until dissolved to make sauce.
• Grill chicken (discarding marinade in bag) on lightly oiled grill rack, covered only if using a gas grill, turning chicken over occasionally and moving it to avoid flare-ups if necessary, until just cooked through, 8 to 10 minutes total.
• Brush both sides of chicken with some of reserved sauce, then continue to grill, turning over once, until lightly browned, about 1 minute more. Serve chicken drizzled with remaining sauce.