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Adam Roberts Mexican Slow Smoked Beef Brisket and Salsa: Recipe

Adam Roberts Mexican Slow Smoked Beef Brisket and Salsa Recipe. Image supplied.

Fire-up the smoker and get ready to season together a perfectly smoked beef brisket!

First time smoker? Or seasoned professional? Regardless of what skill level you may have, this easy to make Mexican Slow Smoked Beef Brisket and Salsa Recipe is sure to fire up a storm in your guests bellies.

Thanks to Adam Roberts, BBQ Pitmaster and Kingsford Charcoal Ambassador, Hunter and Bligh readers have been treated to this exclusive recipe that’s perfect year-round. But, before you get smoking, be sure to read through these Top 8 Barbecue Tips and Tricks provided by an expert BBQ Pitmaster.


Duration: 8 hours | Difficulty: Easy | Servings: 30 tacos


INGREDIENTS:

5kg vacuum sealed whole beef brisket
Kingsford Charcoal with Hickory
Kosher salt
Fresh cracked black pepper
Brown sugar
Tortillas
Tomatillo Salsa
White onion, thinly sliced
Cilantro
Lime wedges, to serve

METHOD:

1. Remove the brisket from the bag and trim off any excess hard fat, leaving around 5-10mm of soft fat on the brisket, shapin the brisket to be roughly the same thickness end-to-end for the most consistent smoking results.

2. Pre-heat your smoker to approximately 135 degrees celsius chamber temperature using Kingsford Charcoal with Hickory Briquets.

3. Create a Texas style seasoning mix using one part kosher salt, one part freshly cracked black pepper and one part brown sugar. Mix together and then season the brisket all over with a liberal coating to help with caramelisation.

4. Place the brisket in the smoker and cook until the internal temperature of the meat reaches 75 degrees and then remove and wrap the brisket tight in extra heavy duty aluminium foil. Return the wrapped brisket to the smoker and continue to cook at the same temperature until the brisket reaches approximately an internal temperature of 100 degrees.

5. Remove the foil wrapped brisket and allow to rest in a sealed container for up to an hour before slicing and serving.

6. To serve, slice the brisket across the grain in 5-10 millimetre-thick slices. Serve with fresh salsa, sliced white onions and cilantro on tortillas to make tacos. Enjoy!

Pair this Mexican Slow Smoked Beef Brisket and Salsa with Sarah Glover’s Cabbage and PawPaw Salad Recipe. And, for dessert, you have to try Sean Connolly’s Maple Baked BBQ Bananas.

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