Fiesta Brisket

Ingredients

• 4 lb beef brisket flat 
• 0.5 cup cider vinegar 
• 8 servings garnish: cilantro sprig fresh
• 8  garlic cloves 
• 0.5 teaspoon ground allspice 
• 0.5 teaspoon ground cloves 
• 1.5 teaspoons ground cumin 
• 2 teaspoons ground pepper 
• 4  guajillo chiles 
• 2 large limes cut into wedges
• 0.5 cup chicken broth low-sodium
• 1 medium onion chopped
• 2 teaspoons mexican oregano leaves dried
• 8 cups hickory wood chips 
• 3 teaspoons salt divided
• 3  thyme sprigs fresh
• 4 cups water boiling

Equipment

• food processor
• bowl
• frying pan
• oven
• blender
• roasting pan
• grill
• kitchen thermometer
• aluminum foil
• tongs

Directions

1. Cook chiles in a skillet over high heat 5 minutes or until fragrant, turning often.
2. Remove stems and seeds from chiles.
3. Place chiles in a large bowl; add 4 cups boiling water, and let stand 20 minutes.
4. Drain.
5. Process chiles, vinegar, next 8 ingredients, and 3/4 tsp. salt in a blender or food processor until smooth, stopping to scrape down sides as needed.
6. Sprinkle pepper and remaining 2 1/4 tsp. salt over brisket.
7. Place brisket in an extra-large zip-top plastic freezer bag or a large shallow dish.
8. Pour chile mixture over brisket; rub brisket with chile mixture. Seal or cover, and chill 2 to 24 hours.
9. Soak wood chips in water 30 minutes. Prepare gas grill by removing cooking grate from 1 side of grill. Close grill lid, and light side of grill without cooking grate, leaving other side unlit. Preheat grill to 250 to 300 (low) heat.
10. Spread 4 cups soaked and drained wood chips on a large sheet of heavy-duty aluminum foil. Cover with another sheet of heavy-duty foil, and fold edges to seal. Poke several holes in top of pouch with a fork.
11. Place pouch directly on lit side of grill. Cover with cooking grate.
12. Remove brisket from marinade, discarding marinade.
13. Place brisket, fat side up, in a 12- x 10-inch disposable foil roasting pan.
14. Place pan on unlit side of grill; cover with grill lid.
15. Grill brisket, maintaining internal temperature of grill between 225 and 250, for 1 1/2 hours. Carefully tear open foil pouch with tongs, and add remaining 4 cups soaked and drained wood chips to pouch.
16. Cover with grill lid, and grill, maintaining internal temperature of grill between 225 and 250, until a meat thermometer inserted into thickest portion of brisket registers 165 (about 1 1/2 hours).
17. Remove brisket from grill.
18. Place brisket on a large sheet of heavy-duty aluminum foil, and pour 1/2 cup pan drippings over brisket; wrap with foil, sealing edges.
19. Return brisket to unlit side of grill, and grill, covered with grill lid, until meat thermometer registers 195 (about 2 hours).
20. Remove from grill, and let stand 10 minutes.
21. Cut brisket across the grain into thin slices. Squeeze juice from limes over brisket before serving.
22. Garnish, if desired.
23. Note: Guajillo chiles and Mexican oregano may be found on the spice aisle of specialty grocery stores or in Mexican markets.
24. *Dried oregano may be substituted for Mexican oregano.
25. Oven-Roasted Fiesta Brisket: Prepare recipe as directed through Step Preheat oven to 35
26. Remove brisket from marinade, discarding marinade. Wrap brisket with heavy-duty aluminum foil, and place in a jelly-roll pan.
27. Bake 3 hours or until a meat thermometer inserted into thickest portion registers 195 and brisket is very tender.
28. Remove from oven, and let stand 10 minutes.
29. Cut brisket across the grain into thin slices. Prep: 30 min., Cook: 5 min., Stand: 30 min., Chill: 2 hr.,
30. Bake: 3 hr.