Smoked Brisket Bandirria Recipe

Prepare brisket

Pat the 5-lb brisket dry with paper towels. Trim excess hard fat, leaving a thin 1/8–1/4-inch fat cap for flavor. Tie the brisket with butcher twine every 3–4 inches if it’s uneven so it smokes evenly.

Apply dry rub

In a small bowl combine 3 tbs salt, 2 tbs black pepper, 2 tbs garlic powder, 1 tbs onion powder, 1 tbs smoked paprika and 2 tbs brown sugar. Drizzle 3 tbs olive oil over the brisket and rub the spice mix thoroughly over all surfaces, pressing to adhere. Refrigerate uncovered for at least 2 hours or up to overnight to let the rub penetrate.

Toast and rehydrate chiles

Heat a dry skillet over medium heat. Briefly toast the guajillo, ancho and pasilla chiles, turning until fragrant (10–20 seconds each side) — do not burn. Place toasted chiles in a heatproof bowl and cover with 2 cups hot water; soak 20 minutes until softened. Reserve the soaking liquid.

Char aromatics

In the same skillet, add 2 tbs neutral oil. Char the quartered tomatoes, quartered onion and garlic cloves over medium-high heat until blackened in spots and softened, about 6–8 minutes total. Remove and let cool slightly.

Blend sauce

Drain chiles, reserving 1 cup of the soaking liquid. In a blender combine softened chiles, charred tomatoes, onion, garlic, 3 tbs apple cider vinegar, 1 tbs fresh oregano (or 1 tsp dried), 1 tsp cumin, 1 tsp allspice, 1/4 tsp cloves, 1.5 tbs salt and 1 tsp black pepper. Add about 1/2–1 cup of the reserved soaking liquid and blend on high until completely smooth. If too thick add more soaking liquid or a splash of beef stock to reach a pourable consistency.

Simmer consomé

Pour the blended chile mixture into a medium saucepan. Add 3 cups beef stock and 2 bay leaves. Bring to a gentle simmer over medium-low heat and simmer 10–15 minutes to meld flavors. Taste and adjust salt or vinegar as needed. Strain the sauce through a fine mesh sieve for a silky consomé, pressing solids to extract flavor; discard solids and keep consomé warm. Reserve about 1 cup of consomé for finishing; the rest will serve as dipping jus.

Preheat smoker and add wood

Set your smoker to stabilize at 225°F (107°C). Soak or prepare 4 wood chunks (oak, hickory or mesquite) per manufacturer guidelines and add to the smoker when it reaches temperature. If using a charcoal/gas smoker, set for indirect heat and add wood chunks to the coals or smoker box.

Smoke the brisket

Place the rubbed brisket fat side up on the smoker grate. Insert a probe thermometer into the thickest part. Smoke at 225°F until internal temperature reaches 165°F (about 5–7 hours depending on size and smoker). Spritz the brisket every hour with 1/2 cup reserved consomé or water mixed with a little vinegar to maintain moisture.

Braise in bandirria

When the brisket hits ~165°F, remove it from the smoker and place it into a large disposable foil pan or hotel pan. Pour 2–3 cups of the warm bandirria consomé over and around the brisket (enough to come halfway up the sides). Cover tightly with foil and return to the smoker or an oven preheated to 300°F (149°C). Continue cooking until the brisket reaches an internal temp of 203°F and is fork-tender (about 2–4 more hours).

Rest and finish

Carefully remove the covered brisket and let it rest 45–60 minutes still covered to redistribute juices. Skim any excess fat from the pan juices and reserve the enriched consomé as dipping jus. Transfer brisket to a cutting board, remove twine, and slice against the grain into 1/4-inch slices or shred portions for tacos.

Finish with butter and serve

Optionally, warm 4 tbs butter in a small saucepan and whisk in 1/2 cup reserved consomé to make a glossy finishing sauce. Brush sliced or shredded brisket lightly with the butter-consomé. Serve with lime wedges and chopped cilantro and pass the remaining consomé as dipping sauce for bandirria-style consumption.