Hatch Red Chile Smoked Brisket Recipe

Hatch Red Chile Smoked Brisket
Prep Time:

10 - 20 Minutes

Cook Time:

12 - 13 Hours

Total Time:

12 - 13 Hours


15 - 20 Servings


740 Calories per Serving



1. Marinade Brisket

Take your brisket and cover in "Claude's brisket sauce" and marinade it over night.

2. Smoke

Put your brisket in a smoker at 200 degrees and let it smoke overnight.

3. Check Temperature

Check the brisket at this point and make sure that the internal temperature is at least 130-140 degrees.

4. Wrap in Foil

Wrap your brisket up in foil to hold in the juices. Then put it back on the smoker until the internal temperature is 195-200 degrees (put smoker at 200-250 degrees).

5. Let Cool

Take it off and rest if for an hour and then slice it. Makes great tacos or burritos!

Recipe by Chris Lang






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1 comment

Where do I find the recipe for clauds brisket sauce.


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