Ingredients
For the Smoked Tex-Mex Brisket
18–20 lb brisket
Worcestershire sauce (binder)
Coarse black pepper
Beef tallow
Guacamole
4 avocados
½ red onion, diced
½ Roma tomato, diced
3 cloves garlic, minced
Juice of 2 limes
1 jalapeño, diced
¼ Cup cilantro
Spanglish Asadero All Purpose seasoning (to taste)
Grilled Corn Pepper Salsa
4 ears corn
2 poblanos
2 jalapeños
8–10 mini sweet peppers
½ red onion
Garlic, cilantro
Juice of 1 lime
Spanglish Asadero All Purpose seasoning (to taste)
Pico de Gallo
4 Roma tomatoes, diced
½ white onion, diced
1 jalapeño, diced
Lime juice
Cilantro, salt
Tortilla bowls and serving
Flour tortillas (fried)
Rice, black beans
Sour cream, cilantro, limes
Instructions
Trim brisket, bind with Worcestershire sauce, season with Spanglish Asadero Tex-Mex Chicken & Steak seasoning and pepper.
Smoke 225°F to 175°F internal (~10 hrs).
Wrap with butcher paper + beef tallow, place in foil pan, cover.
Smoke at 275°F until probe tender (~4 hrs).
Rest overnight at 140°F, then slice or chop.
Grill corn & peppers, chop and mix with onion, lime, cilantro and Spanglish Asadero All Purpose seasoning.
Mix guacamole ingredients and season with Spanglish Asadero All Purpose seasoning.
Combine pico ingredients and season to taste.
Fry tortillas at 375°F until crispy.
Build bowls and finish with fresh lime.
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