Based on the image and the information provided about Chipotle's smoked brisket, here's a list of ingredients we'd expect to find in this dish:
The key to replicating this dish would be achieving the right balance of smoky flavor, authentic Mexican seasoning, and the distinctive heat from the chipotle and serrano peppers. The cooking method, involving slow smoking followed by a quick sear on a hot surface, is crucial for developing the desired texture and flavor profile.
To recreate Chipotle's smoked brisket, you'd likely follow these key steps:
Created by MarcoMix chili powder, cumin, garlic powder, onion powder,
oregano, black pepper, and salt.
Place the brisket fat-side up.
Smoke for about 1.5 hours per pound until internal temp reaches 165°F (74°C).
Once it hits 165°F, wrap in butcher paper or foil.
Continue smoking until internal temp reaches 200-205°F (93-96°C).
Blend chipotle peppers in adobo with smoked serrano peppers.
Add some of the brisket's juices for extra flavor.
Quickly sear each side of the sliced brisket for a crispy edge.
This step adds texture and caramelizes the chipotle mixture.
Combine remaining chipotle mixture with some beef broth,
a touch of vinegar, and potentially some brown sugar for balance.
Simmer to reduce and concentrate flavors.
The key to success lies in the low-and-slow smoking process, the authentic Mexican-inspired seasoning, and the final sear that gives the brisket its distinctive texture. The integration of chipotle and serrano peppers throughout the process ensures that smoky, spicy flavor permeates the meat.
