Directions

1. Light a chimney of lump charcoal inside the fire box of the Yoder Smokers Loaded Wichita Offset Smoker. When the charcoal is hot to the top, dump in the back half of the fire box and spread along the backside of the fire box wall. Place a split of apple and pecan wood on top, and a third split of wood on the front wall of the fire box to warm. Stabilize the temperature around 275ºF.
   

2. Cut Brisket into 2” cubes. Slather your brisket cubes with a thin layer of Bear & Burton’s W Sauce Worcestershire. Season all sides with Cattleman’s Grill Mexicano first and then with Cattleman’s Grill Lone Star Brisket Rub.

   
3. Transfer the brisket cubes to a wire rack, then place the wire rack on the main cooking grate inside the smoker.
   

4. Smoke until a nice bark is formed and the color is a dark mahogany color, about two and a half hours.

   
5. Remove the brisket from the smoker.
   
6. Light a chimney of charcoal in the fire box, this time dumping the hot coals in the center of the fire box. Place a grate inside fire box, directly over the hot coals.
   
7. Place your onion and garlic in a Lodge 7 qt Dutch Oven. Cut the chiles into one inch pieces and place in the dutch oven. Add the Mexican oregano and smoked brisket. Pour the beef stock over all of the ingredients. Cover with a lid and transfer to the grate inside the fire box. Cook directly over the coals until the internal temperature of the brisket is around 210ºF. You may need to add a little more beef stock (or water) if it cooks all the way down. When finished, the meat should still be a little tight, not falling apart. Remove from the smoker.
   

8. Remove the chunks of brisket from the dutch oven and transfer to a cutting board and chop into very small pieces.

   
9. Pour the liquid and veggies from the dutch oven into a blender pitcher. Blend until smooth, adding more liquid to thin, as needed.
   

10. Pour the sauce over chopped brisket and toss to incorporate.

    

11. Enjoy!!