Chipotle Rubbed Texas Brisket
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
1 large purple onion
3 1/2 pound first-cut brisket
2 tablespoons paprika
2 minced chipotle peppers
1 teaspoon cumin
1/4 cup light brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons apple cider
2 cups of your favorite barbecue sauce
Dice onion and place in the bottom of the crock pot. Put brisket on top. Mix peppers, spices, sugar, Worcestershire, and vinegar together. Rub on meat. Cover crock pot and cook on low for 4 hours.
About four hours in, pour barbeque sauce on meat. Cook for 2-4 more hours or until meat shreads easily with a fork. Remove from heat and shread for sandwiches. Place on bun, add a little bbq sauce, and dig in!