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Chipotle’s new smoked brisket hits the mark

The cooking-and-reheating course of differs from conventional Texas brisket. Chipotle applies a customized spice rub (garlic, chipotle pepper, paprika, cumin, salt, pepper) to the briskets earlier than smoking them wherever from 10 to 16 hours, relying on the dimensions and fats content material of every brisket. They then slice and pack the meat for transport to eating places the place the crews reheat/sear the meat on a sizzling grill with one other seasoning mix earlier than folding in a housemade barbecue sauce (jalapeños, vinegar, molasses, tomato paste, garlic, onion) that hits many various notes.

https://www.washingtonpost.com/meals/2021/09/27/chipotle-smoked-brisket/?utm_source=rss&utm_medium=referral&utm_campaign=wp_lifestyle | Chipotle’s new smoked brisket hits the mark

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