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.