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Marinated Smoked Brisket with Chipotle Pepper Au Jus

When you’re ready for something a little fancier than the traditional brisket, whip out this recipe by Renie Steves from the Texas Beef Industry Council.

5 pound brisket
1/2 cup red raspberry vinegar
1/2 cup balsamic vinegar
1/2 cup Worcestershire sauce
1/2 cup peanut oil
1/2 cup soy sauce
1 teaspoon mustard oil (Oriental)
1 teaspoon mustard seed
3 dried hot red chile peppers
4 cloves garlic, coarsely chopped
1/2 medium onion, coarsely chopped
1/2 cup mango chutney
1 tablespoon maple syrup
1 tablespoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
3 chipotle peppers
1 1/2 cups brown stock
1 tablespoon arrowroot

Trim brisket of most fat. Place all ingredients except brisket, chipotle peppers, brown stock, and arrowroot in a resealable plastic bag and mix well. Add brisket, making sure it is well immersed in the marinade. Marinate for 24 to 48 hours, turning the bag occasionally.

Prepare smoker. After 45 to 60 minutes, add apple wood or other flavored wood that has been soaked in water for at least 30 minutes. Remove meat from bag and reserve marinade. Smoke meat for 2 to 2 1/2 hours, or until internal temperature reaches 125 degrees for rare or 140 to 145 degrees for medium. Remove meat and wrap in foil to keep warm. When serving, slice across the grain.

To make sauce, pour reserved marinade (about 2 1/2 to 3 cups) into a small saucepan and add chipotle peppers. Simmer for about 30 minutes, then remove from heat and let cool to room temperature. Strain and degrease.
Pour cooked marinade (about 1 1/2 cups) back into a saucepan. Add 1 cup brown stock and stir. Dissolve arrowroot in remaining 1/2 cup brown stock and stir mixture into sauce. Allow to remain over heat until hot. Adjust seasoning if necessary and serve over smoked brisket.

Serves 8 to 10

This recipe first appeared in our Texas Barbecue book.

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