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Brisket Birria Recipes
Posted on 8/25/25 at 11:17 am
Posted on 8/25/25 at 11:17 am
With gameday and the long weekend, I am looking to try my hand at a new way to for brisket.
I have seen several different method and several different recipes so if anyone has a tried and true recipe I would appreciate the help. So far the plan is as follows:
Season the night before w/ a SPG and MC Fajita
Smoke at 275-300 for about 3-4hrs
Braise in a birria marinade for 3-4hrs at 300
Rest for about an hour.
I am really looking for a good recipe for the marinade/consommé. I've seen some where they toast the dried peppers before, others where they don't. And the spices appear to change from recipe to recipe.
TIA
I have seen several different method and several different recipes so if anyone has a tried and true recipe I would appreciate the help. So far the plan is as follows:
Season the night before w/ a SPG and MC Fajita
Smoke at 275-300 for about 3-4hrs
Braise in a birria marinade for 3-4hrs at 300
Rest for about an hour.
I am really looking for a good recipe for the marinade/consommé. I've seen some where they toast the dried peppers before, others where they don't. And the spices appear to change from recipe to recipe.
TIA
9
Posted on 8/25/25 at 11:30 am to gringeaux
quote:
Smoke at 275-300 for about 3-4hrs
Braise in a birria marinade for 3-4hrs at 300
Rest for about an hour.
Feel like this still wont be long enough of a cook for a full packer, but the braise might help it
Posted on 8/25/25 at 11:41 am to gringeaux
Get the preseasoned from Aldi's. Crockpot it with beef broth and onions (and whatever else you might like to add. Call it a day.
Posted on 8/25/25 at 1:14 pm to gringeaux
I've been cheating lately and using this from Target: It's actually pretty good.
Posted on 8/25/25 at 1:29 pm to gringeaux
Posted on 8/25/25 at 1:31 pm to gringeaux
quote:
MC Fajita
Good stuff, but I find it really salty, so you probably don't want to overdo it.
Posted on 8/25/25 at 1:40 pm to biglosdaddy
quote:
Get the preseasoned from Aldi's. Crockpot it with beef broth and onions (and whatever else you might like to add. Call it a day.
THIS
Posted on 8/25/25 at 1:45 pm to gringeaux
Carnitas Recipe
I use this one, and make some adjustments to it, adding some chiles and peppers and things as well. It is an instant pot recipe. It turns out fantastic every time and is super easy. I'd assume it would work very well for a beef birria as well, adjusting some of the ingredients.
I use this one, and make some adjustments to it, adding some chiles and peppers and things as well. It is an instant pot recipe. It turns out fantastic every time and is super easy. I'd assume it would work very well for a beef birria as well, adjusting some of the ingredients.
This post was edited on 8/25/25 at 1:50 pm
Posted on 8/25/25 at 2:02 pm to gringeaux
I don’t have a recipe saved, but I know the birria had tomatoes, onion, garlic, and 3 dried peppers (ancho, guajillo, and chile de arbol). I got some cheap beef ribs that were labeled as soup bones and cooked them in the birria for flavor.
I smoked a chuck roast instead of a brisket.
After straining the birria, I broke up the chuck roast and put it in a pot with just enough of the birria to simmer it in, for about 30 minutes just to get the flavors together.
Then griddle your tacos after dunking in the birria.
Was alot of work but well worth it, probaby the best tacos I’ve ever had.
I smoked a chuck roast instead of a brisket.
After straining the birria, I broke up the chuck roast and put it in a pot with just enough of the birria to simmer it in, for about 30 minutes just to get the flavors together.
Then griddle your tacos after dunking in the birria.
Was alot of work but well worth it, probaby the best tacos I’ve ever had.
Posted on 8/25/25 at 2:05 pm to bluebarracuda
quote:It's long enough for the smoke. The question is, is it long enough on the braise.
Feel like this still wont be long enough of a cook for a full packer, but the braise might help it
Posted on 8/25/25 at 2:11 pm to AlxTgr
yeah no reason to use expensive brisket for this, especially a whole one. I never cook a whole one anyway it’s just two of us. Smoke the flat and braise the point.
however chuck or any other pot roast cut is perfect for birria
however chuck or any other pot roast cut is perfect for birria
Posted on 8/25/25 at 2:14 pm to cgrand
quote:We use trimmed chuck and Amazon Birria bombs. One of my wife and son's favorites.
however chuck or any other pot roast cut is perfect for birria
Posted on 8/25/25 at 7:46 pm to AlxTgr
Don’t look at the salt content on those bombs.
Posted on 8/25/25 at 7:54 pm to gringeaux
Posted on 8/25/25 at 8:15 pm to TideSaint
I did some a few years back for one of our challenges. Came out real nice!
Posted on 8/25/25 at 8:22 pm to Mr Sausage
quote:I don't worry about salt, and one actually consumes very little of the total.
Don’t look at the salt content on those bombs.
Posted on 8/25/25 at 8:51 pm to gringeaux
2 cups beef broth
4 dried guajillos
2 dried anchos
1 15oz can of diced tomatoes
2 chipotles in adobo sauce
3 tablespoons of Apple cider vinegar
1 tablespoon dried oregano
2 tsp ground coriander
1 tsp ground cumin
Bring broth to a boil. Seed/stem guajillos and anchos. Add to the broth. Shut off burner and let sit for 30 mins. Then stir in the rest and hit it with a stick blender until smooth.
4 dried guajillos
2 dried anchos
1 15oz can of diced tomatoes
2 chipotles in adobo sauce
3 tablespoons of Apple cider vinegar
1 tablespoon dried oregano
2 tsp ground coriander
1 tsp ground cumin
Bring broth to a boil. Seed/stem guajillos and anchos. Add to the broth. Shut off burner and let sit for 30 mins. Then stir in the rest and hit it with a stick blender until smooth.
This post was edited on 8/25/25 at 9:20 pm
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