Smoked sangria beef brisket, is perfect for both warm summer days and even winter evenings. 

Serves                  6 – 8

Prep                     15 minutes

Cook time            420 minutes

Ready in              435 minutes

 

 

Ingredients:
·         1 4-pound/1.7 kg beef brisket

·         1 cup/240 mL zinfandel

·         1/4 onion, finely chopped

·         4 cloves garlic, minced

·         2 canned chipotle chilies, minced

·         3 tablespoons/45 mL triple sec

·         2 tablespoons/30 mL chili powder

·         3 tablespoons/45 mL water

·         2 teaspoons/10 mL sea salt

·         1 teaspoon/5 mL orange zest

·         1/2 teaspoon/2.5 mL black pepper, ground

 

Directions

  1. Place brisket into a large, deep container. Combine remaining ingredients in a large mixing bowl and pour over meat.  Make sure all surfaces of the brisket are well coated.  Cover dish with plastic wrap and allow to marinate in the refrigerator for 2-4 hours. Remove brisket, but reserve marinade for later, by storing in refrigerator.
  2. Prepare smoker. You will want it to smoke for about 5-7 hours at 220-230 degrees F/105-110 degrees C. Place brisket on smoker and cook until the internal temperature reaches 185 degrees F/85 degrees C. Remove brisket from smoker and wrap tightly in aluminum foil. Let set for thirty minutes.
  3. Place reserved marinade in saucepan and bring to a high simmer for 1 to 2 minutes. Reduce heat and simmer on medium-low to low for another 8-10 minutes or until sauce begins to thicken. Remove from heat and serve sangria sauce over sliced brisket.
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