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TEXAS CHIPOTLE BRISKET

Bulls.Eye's picture
Ingredients
  Beef brisket 4 Pound, trimmed (1 Piece)
  Canned crushed pineapple 8 Ounce, drained (1 Can)
  Pineapple 1 Can (10 oz), drained
  Chopped canned chipotle 1 Cup (16 tbs)
  Peppers in adobo sauce 1 Can (10 oz)
  Barbecue sauce 17 1⁄2 Ounce, divided (Bull'S-Eye)
Directions

1. PLACE meat on heavy-duty foil. Mix pineapple and peppers; pour over meat. Enclose meat in foil leaving room for heat circulation. Refrigerate 1 hour.
2. HEAT charcoal grill to medium heat. Pour half the barbecue sauce over meat. Reseal
packet. Place on center of grate; cover with lid. Grill meat 3 hours, turning after 1-1/2 hours.
3. POUR meat drippings into bowl. Discard foil. Grill meat 20 to 30 min. or until done.
4. CUT meat across the grain into thin slices. Pour drippings over meat. Serve remaining
barbecue sauce on the side.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Barbecue
Ingredient: 
Beef
Preparation Time: 
10 Minutes
Cook Time: 
280 Minutes
Ready In: 
290 Minutes
Servings: 
16

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Nutrition Rank

Nutrition Facts

Serving size

Calories 402 Calories from Fat 198

% Daily Value*

Total Fat 24 g36.7%

Saturated Fat 8.5 g42.7%

Trans Fat 0 g

Cholesterol 77.1 mg25.7%

Sodium 270 mg11.2%

Total Carbohydrates 14 g4.5%

Dietary Fiber 1 g4.1%

Sugars 9.3 g

Protein 21 g42%

Vitamin A 121.7% Vitamin C 30.4%

Calcium 0.9% Iron 11%

*Based on a 2000 Calorie diet

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TEXAS CHIPOTLE BRISKET Recipe