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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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