Saucepan@saucepan · Shared this recipeFollowTex-Mex · mainTex-Mex Shredded BrisketA Tex-Mex twist on brisket, slow-cooked in a Dutch oven on a pellet grill with a smoky sauce until fork-tender and shredded.total6 hr 30 minprep30 mincook6 hrservings4Original recipe on datenightdoins.comKeep this recipeAdd a copy of Tex-Mex Shredded Brisket to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients4 servingsBack to 4 servingsBeef10 pounds Trimmed BrisketCooking oilRub, Tex-Mex1.5 cup chipotle chili powder0.5 cup smoked paprika0.5 cup brown sugar0.5 cup black pepper0.25 cup crushed red pepper2 Tbsp Butcher BBQ Honey Rub2 Tbsp Cocoa2 Tbsp garlic powder2 Tbsp onion powder1 Tbsp Butcher BBQ Hickory Salt1 tsp coriander powderSauce, Tex-Mex3 cups beef broth3 cups orange juice0.25 cup smoked garlic, see recipe0.25 cup chopped cilantro0.25 cup Tex-Mex Seasoning Rub2 smoked jalapenos, seeds removed and diced1 medium sweet onion, rough chopped1 each medium orange, yellow and red bell pepper, rough chopped1 Poblano pepper, rough chopped (ours was smoked)1 can 14 oz. can crushed tomatoes with green chiles, not drainedStepsClear checksTap an ingredient or step to check it off.1Step 1: Trim your brisket and cut into 6-inch slabs. So that you can stack them in a large Dutch oven.2Step 2: Heat the oil in your Dutch oven, season the meat with your rub and brown it a few pieces at a time.3Step 3: When you have browned the meat stack it into your Dutch oven and cover with the sauce. You are now ready for the grill.4Step 4: Preheat the grill to 375* (190c) and light your wedgie for that 'Kiss of Smoke'.5Step 5: Place your Dutch oven onto the grill uncovered for 2 hours as most things won't pick up much smoke flavor after that. Then, cover and continue cooking until 'Fork Tender'. Your time here will vary as every cut of meat is different. Mine was ready in 4 more hours, yours may vary a bit one way or the other. The good thing is that you can't over cook it.6Step 6: You need to add more liquid to the sauce as it cooks down. Just add either broth or orange juice, as needed.7Step 7: When the brisket is 'Fork Tender' remove it from the Dutch oven and allow the sauce to simmer until it thickens to your liking. You'll see that the sauce is a little chunky which is good. Or if you like a smoother sauce just run it through a blender.8Step 8: When the brisket is cool enough to work with string it and add a little sauce to it.getsaucepan.com/r/27a6c45a-2272-424d-91e6-38212a360c65 · Original: https://datenightdoins.com/tex-mex-shredded-brisket/
