Red Chile Smothered Smoked Brisket
Brisket between 15-20lbs Can cover in "Clauds brisket sauce" and soak over night.
Put it in a smoker bare at 200 degrees all night long
Bring the internal temp to 130-140 degrees
Pull it out and put on foil and cover in Fresh Red Chile Sauce.
Wrap it up in foil to hold in the juices. Then put it back on until it reaches 195-200 degrees (put smoker at 200-250 degrees). Take it off and rest if for an hour and then slice it. Makes great tacos or burritos!
- Tags: recipes
- Carol McMillan