This chipotle maple barbecue beef brisket is beef brisket is massaged with a tangy spice rub and slathered with a barbecue sauce packed with sweet heat. Balsamic vinegar, maple syrup, and chipotle all contribute to its superbly smooth flavor.
What we appreciate almost as much as this barbecue beef brisket recipe and its ridiculously compelling taste is its backyard barbecue feel—minus the backyard barbecue. Okay, it may call for an initial turn over a hot grill rack, but that’s just to imbue it with an extra dash of smokiness before it heads into the oven. If you’re in the midst of a torrential downpour or the dead of winter yet you desperately crave brisket, this little number is what you want. Originally published May 23, 2011.–Renee Schettler Rossi
What To Do With Leftovers
This sassy, saucy, sweetly spicy meat makes marvie tacos, enchiladas, quesadillas, nachos, omelets, and more. So much more. So much so that we’ve learned to do the honorable thing and stash some of the leftovers in the waaaaaaay back of the fridge in an unmarked container and sneak the brisket into work along with some tortillas the next day. Trust us when we say it’s best not to leave the microwave unattended while it’s reheating.
Chipotle Maple Barbecue Beef Brisket
- Quick Glance
- Quick Glance
- 20 M
- 4 H
- Serves 6 to 8
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Recipe Testers Reviews
This isn't a barbecue brisket in the true sense of the word, but more of a braised brisket in a spicy barbecue sauce. Sliced or shredded, it would still make a nice brisket sandwich. After 3 hours in the oven, the meat was pulling apart nicely. While you could skim the fat off of the braising liquid, I don't think I'd use it as a sauce. It was a bit too salty for my tastes. If using the accompanying barbecue sauce recipe, I'd start with one chipotle pepper, and then build up from there—using three peppers was too spicy for us (slight burning of the tongue and lots of sniffling), but the flavor of the sauce was very nice. It's hard to find a barbecue sauce recipe that doesn't start with ketchup, so I was happy to see this build on tomatoes. All in all, this is not a brisket I'd make in the summer (we like to grill outside), but I'd certainly make it when the weather outside is less than pleasant and I'm craving a good barbecue dish.
Being a Southerner, I had to try another brisket recipe, and this was a winner! The recipe jumped around some, but once the components were assembled, it pretty much took care of itself in the oven. That makes for a perfect party dish. I had never cooked a brisket at such a high heat, but since it was in the marinade and sauce, it stayed very moist. The Chipotle Maple Barbecue sauce was tangy, vinegary, sweet, and smoky. I liked the idea of using the crushed tomatoes instead of the usual ketchup as a base. This will be my new go-to barbeque sauce in the future. Also, for years, I’ve degreased (chill in the refrigerator for 1 to 2 hours) the brisket cooking liquid and used it to flavor a pot of pinto beans. I soak and cook the dry beans with the flavored cooking liquid, and the beans are delicious.