Mexican Chopped Brisket

Aug 29, 2023 • Tom Jackson

Who says cooking tender and juicy brisket on an offset smoker has to take all day? Chef Tom shows us how to make Mexican Chopped Brisket in under 4 hours on the Yoder Smokers 20" Loaded Wichita. You'll come back to this recipe often for tacos, sandwiches, and even as a salad topping. The possibilities are endless! Medium heat and bold flavor works for the entire family and makes a great dish to take to gatherings as well. Everyone will think you spent all night by the smoker, we promise not to tell them you didn't.

Mexican Chopped Brisket

Tom Jackson

Rated 4.0 stars by 45 users

Cuisine

Mexican

Servings

16

Prep Time

20 minutes

Cook Time

4 hours

Calories

967

Everyone will think you spent all night at your smoker with this Mexican Chopped Brisket. We promise not to tell them you didn’t. Learn how to cook a brisket in under 4 hours. This recipe is the fastest way to cook a brisket using two different techniques: smoked and then braised.

Ingredients

1 brisket flat, cut into 2” cubes
Bear & Burton’s W Sauce Worcestershire
Cattleman’s Grill Mexicano Seasoning
Cattleman’s Grill Lone Star Brisket Rub

For the wrap:

1 quart beef stock
2 guajillo chiles, stem & seeds removed
1 dried chipotle chile, stem & seeds removed
1 white onion, large dice
2 cloves garlic, crushed, peeled
2 tsp Mexican oregano

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Directions

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.
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.
Transfer the brisket cubes to a wire rack, then place the wire rack on the main cooking grate inside the smoker.
Smoke until a nice bark is formed and the color is a dark mahogany color, about two and a half hours.
Remove the brisket from the smoker.
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.
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.
Remove the chunks of brisket from the dutch oven and transfer to a cutting board and chop into very small pieces.
Pour the liquid and veggies from the dutch oven into a blender pitcher. Blend until smooth, adding more liquid to thin, as needed.
Pour the sauce over chopped brisket and toss to incorporate.
Enjoy!!

Recipe Note

Other Recipes You Might Enjoy

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Chilaquiles

5 Recipe Highlights and Insights:

1. Flavor Fusion: Mexican Chopped Brisket marries the smoky richness of traditional barbecue with the bold, zesty flavors of Mexican cuisine. This combination results in a symphony of tastes that awaken the palate. The slow smoking process infuses the meat with deep smokiness, while the Mexicano Seasoning and Lone Star Brisket Rub provide layers of complexity that satisfy the craving for both barbecue and Mexican spices.

2. Culinary Innovation: This dish pushes the boundaries of culinary creativity by seamlessly blending two distinct culinary traditions. The marriage of Texan barbecue techniques with Mexican ingredients showcases a daring innovation that captures the imagination of food enthusiasts and encourages them to explore new taste horizons.

3. Textural Harmony: The method of smoking, slow-cooking, and chopping the brisket creates a remarkable balance of textures. The exterior boasts a tantalizingly crispy bark, offering a delightful contrast to the succulent, tender interior. Chopping the brisket into small pieces ensures that every bite is a harmonious blend of flavors and textures.

4. Cultural Tribute: Mexican Chopped Brisket pays homage to the rich culinary heritage of both Texas and Mexico. It honors the time-honored traditions of barbecue while incorporating the vibrant spices and ingredients that define Mexican cooking. This blend of cultures not only results in an exquisite dish but also celebrates the diversity and interconnectedness of global cuisine.

5. Versatility: The versatility of Mexican Chopped Brisket is remarkable. Its chopped form makes it incredibly adaptable for a variety of dishes. From building tacos and burritos to topping salads or creating unique sandwiches, the options are nearly endless. This adaptability ensures that the dish can be enjoyed in diverse settings and tailored to individual preferences.

In essence, Mexican Chopped Brisket is a culinary masterpiece that harmonizes flavors, textures, and cultures. Its ability to surprise and satisfy makes it a standout dish that lingers in the memory of those fortunate enough to savor its remarkable blend of tastes.