This is a nice twist to a traditional brisket. This recipe calls for a sangria marinade and sauce that is sure to enhance an already delicious smoked brisket.
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours, 15 minutes
Yield: Serves 6 to 8
Ingredients:
- 1 4 pound beef brisket
- 1 cup zinfandel
- 1/4 onion, finely chopped
- 4 cloves garlic, minced
- 2 canned chipotle chilies, minced
- 3 tablespoons triple sec
- 2 tablespoons chili powder
- 3 tablespoons water
- 1 teaspoon orange zest
- 1/2 teaspoon black pepper, ground
Preparation:
Combine all ingredients, except brisket, in a large mixing bowl. Place brisket in large container, pour over marinade, cover and allow to marinate for 2-3 hours. Remove brisket from marinade making sure to reserve it for later.
Prepare smoker. You will want it to smoke for about 4-5 hours at 220-230 degrees F. Place brisket on smoker and cook until the internal temperature reaches 165 degrees F. Remove brisket from smoker and wrap tightly in aluminum foil. Let set for thirty minutes.
Place reserved marinade in saucepan and bring to a boil. Reduce heat and simmer until sauce begins to thicken. Serve sangria sauce over sliced brisket.
