TEXAS CHIPOTLE BRISKET
|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)|
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.
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