Smoked Brisket Birria. BBQ Birria Recipe.

Smoked Brisket Birria

Let's dive right into this smoked brisket birria. It is brisket slowly braised and rendered in a rich decadent sauce/consume. With it's in depth layers of flavor, tender beautiful meat, and versatility to make just about anything with it, let's make this BBQ birria recipe together.

Here in Canada finding the chili's, Guajillo and Ancho which is the unique flavors of birria is a little hard. You can easily find them on Amazon or select grocery stores. This is a super easy BBQ birria recipe by doing a smoked brisket birria.

WHAT IS BIRRIA?

It is a Mexican dish where meat such as beef, chicken, goat, or other proteins are first marinated in a rich sauce and then cooked and braised in a sauce making a consume or birria. It is often served as a celebratory meal in it's cultural ways. Smoked brisket birria is not how it authentically started, but this is my own BBQ birria recipe.

IS BIRRIA SPICY?

From this girl who LOVE spice, this is mildly spicy. If you are someone who can tolerate a little bit of spice in your life, smoked brisket birria is for you! It has more flavor built into it than that hot spicy burn. Highly recommend this BBQ birria recipe for anyone who likes a little spice in their life.

BBQ Birria Recipe

WHAT YOU WILL NEED FOR THIS BBQ BIRRIA RECIPE

PELLET GRILL - I used my Pit Boss Grills Navigator DUTCH OVEN - I used my Pit Boss Grills Cast Iron Dutch Oven

PELLETS - I used Competition blend by Pit Boss Grills

INGREDIDENTS

Brisket (3-5bs)

Ancho Chili (1 to 2)

Guajillo Chili (4 to 5)

Olive Oil (1/4 cup)

Onions (3 medium cooking onions, halved)

Garlic (1 whole garlic, cloves removed)

Tomatoes (10 small, cut in half)

Cumin (1/2 Tbsp)

Oregano (1/2 Tbsp)

Salt and Pepper (To Taste)

DIRECTIONS In your Dutch oven, quickly toast your dried Ancho and Guajillo chilies on each side for 2 minutes. In a large bowl submerge your chilies in 4 cups of HOT water to rehydrate them. Cover and let sit for 30 minutes.

Once your chilies are hydrated begin making your sauce. Preheat your Pit Boss Grills pellet grill to 350 degrees. Untraditionally, I smoked my brisket slightly before adding it to my sauce. While my brisket got a smoke bath, place your dutch oven on your grill and have your ingredients ready. Add your olive oil, onions, garlic, and tomatoes. Once softened add your hydrated chilies along with the water it was sitting in. Simmer for 30 minutes before blending it all together. Once it is all blended add your brisket, cover, and let simmer for a couple hours to tenderize your brisket and make your sauce a birria consume. Shred your brisket in the sauce and serve the way you prefer.

You can make smoked brisket birria tacos, quesadillas, add it to some mac and cheese. The possibilities are are endless. We made two meals out of this smoked brisket birria, tacos and then quesadillas. There is really so much you can do with this BBQ birria recipe. Enjoy!!

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