Spicy Shredded Brisket Recipes

SPICY BRISKET SANDWICH

Steps:

• Light wood in a smoker. Build a base of coals by burning down several logs until the temperature reaches 225 degrees F.
• Coat the brisket on all sides with 8 ounces salt and then 8 ounces pepper, starting on the bottom and moving to the top.
• Place the brisket in the smoker and smoke for 6 hours. Replenish the wood as needed to maintain a steady stream of smoke, and adjust the airflow to maintain a constant temperature of 225 to 250 degrees F.
• Wrap the brisket tightly in foil and return it to the smoker until the probe of a meat thermometer easily slides through the meat (see Cook's Note). Let cool for 6 to 12 hours.
• While the coals are still hot, or over a gas flame, roast the peppers until the skins are completely black, turning frequently to ensure the flesh doesn't burn. Peel the peppers under cold water, then remove the stems and seeds.
• Butter the rolls on both sides and toast in a skillet over medium heat; set aside. Place the peppers in the skillet and place the cheese on top; cook until melted.
• Slice the brisket 1/2-inch thick and divide it among the bottom buns. Spread with barbecue sauce. Place the peppers and cheese over the sauce. Top with onions and pickles and then the top bun. Serve immediately.

SPICY BEEF BRISKET

Steps:

• Sprinkle brisket with seasoned salt and pepper. In a Dutch oven, brown meat in oil on both sides. Remove and keep warm. In the same pan, saute onions and garlic until tender. Return brisket to pan. , Combine broth, chili sauce, brown sugar, vinegar, chili powder and bay leaves; pour over meat. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender., Remove brisket to a serving platter. Skim fat from cooking juices; discard bay leaves. Combine flour and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with sauce.

SPICY SHREDDED BRISKET

Steps:

• Brown brisket in hot oil in a large Dutch oven.
• Add 1 quart water and next 4 ingredients; bring to a boil.
• Cover, reduce heat, and simmer 2 hours or until meat is very tender.
• (You can put this in a crockpot instead and cook it on low for 7-8 hours, checking water.) Drain, reserving 1 1/4 cups drippings in pan.
• Shred meat into bite-size pieces.
• Whisk flour and next 3 ingredients into reserved drippings; cook mixture, whisking constantly, over medium heat until thickened.
• Stir in salsa and green chiles; simmer, stirring occasionally, 15 minutes or until thoroughly heated.
• Stir in meat; cook, stirring occasionally, just until thoroughly heated.
• Yield: 6 1/2 cups.

SOUTHWEST SHREDDED BEEF BRISKET

Steps:

• Lay the brisket, fat side up in a large dutch oven.
• Scatter the onion over it.
• Pour in broth and add cold water to cover the meat by 3 inches.
• Set over medium heat and bring to a boil.
• Cover, lower the heat and simmer, adding additional boiling water as necessary.
• Total cooking time is approx.
• 4 hours.
• (turn brisket halfway through cooking) Remove from heat, uncover, and let stand until broth is cool enough to handle.
• Pour off and strain broth, reserving 1 1/2 cups.
• Trim fat from brisket and throw away.
• Shred the brisket with a large, 2 pronged fork, until it almost seems fluffy.
• In a bowl, combine the beef and broth, let stand covered at room temperature.
• Meanwhile, whisk together chipotles, olive oil, lime juice, vinegar, salt, and garlic.
• Drain the meat, pressing hard with the back of a large spoon to squeeze out any broth that may be hiding!
• In a large bowl toss together beef, diced cheese, and chipotle mixture.
• Add red onion, cilantro, chile strips, and toss.
• Line a large serving platter with the outer leaves of romaine lettuce.
• Pile the meat onto the lettuce.
• Garnish around the meat with the tomato wedges and avocado.
• Scatter the radish slices all over.
• Serve with warm tortillas.