Cooking Instructions
1.
Season the
Beef Brisket (1)
with
Salt (to taste)
and
Ground Black Pepper (to taste)
on both sides.
2.
Place fat side down on your smoker for 2 to 3 hours at 250 degrees F (120 degrees C).
3.
Remove from the smoker and place it in a large pan.
4.
To make braising liquid, in a large container combine the
Beef Broth (4 cups)
,
Worcestershire Sauce (1 Tbsp)
, 1/2 teaspoon of
Salt (to taste)
,
Ground Black Pepper (to taste)
,
Ground Cumin (1 tsp)
,
Chipotle Chili Powder (1 tsp)
,
Bay Leaves (2)
,
Yellow Onion (1)
,
Garlic (5 cloves)
,
Poblano Pepper (1)
and
Fresh Cilantro (1 1/2 Tbsp)
. Mix well.
5.
Pour liquid into braising pan with brisket. Wrap the pan with aluminum foil tightly and place back into the smoker for about 3 hours at 325 degrees F (160 degrees C).
6.
Remove the pan and take off the foil wrap once the meat reaches an internal temperature of 215 degrees F (100 degrees C).
7.
While the meat cools, heat up the
Small Corn Tortillas (6)
.
8.
Tear the brisket apart and place on tortillas. Top with
Pico de Gallo (to taste)
,
Cotija Cheese (to taste)
,
Fresh Cream (to taste)
,
Limes (to taste)
and
Fresh Cilantro (to taste)
. Enjoy!