|Nutritional Guidelines (per serving)|
|Servings: 1 Beef Brisket (6 to 8 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||34%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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. Serve with mashed potatoes in colder months and with a delicious creamy potato salad during summer. You will love this one!
- 1 4-pound/1.7 kg. beef brisket
- 1 cup/240 mL zinfandel
- 1/4 onion, finely chopped
- 4 cloves garlic, minced
- 2 canned chipotle chilies, minced
- 3 tablespoons/45 mL triple sec
- 2 tablespoons/30 mL chili powder
- 3 tablespoons/45 mL water
- 2 teaspoons/10 mL sea salt
- 1 teaspoon/5 mL orange zest
- 1/2 teaspoon/2.5 mL black pepper, ground
Place brisket into a large, deep container. Combine remaining ingredients in a large mixing bowl and pour over meat. Make sure all surfaces of the brisket are well coated. Cover dish with plastic wrap and allow to marinate in the refrigerator for 2 to 4 hours. Remove brisket, but reserve marinade for later, by storing in the refrigerator.
Prepare smoker. You will want it to smoke for about 5 to 7 hours at 220 to 230 F/105-110 C. Place brisket on the smoker and cook until the internal temperature reaches 185 F/85 C. Remove brisket from smoker and wrap tightly in aluminum foil. Let sit for thirty minutes.
Place reserved marinade in a saucepan and bring to a high simmer for 1 to 2 minutes. Reduce heat and simmer on medium-low to low for another 8 to 10 minutes or until sauce begins to thicken. Remove from heat and serve sangria sauce over sliced brisket.