Tuesday, May 28, 2013

BBQ Brisket Tacos

I enter any long weekend with big ideas and even bigger ambitions. I'm going to be so productive! I tell myself. I might even fool myself that I can check off some DIY projects I've wanted to try. And this Memorial weekend was no different, with lists of to-dos and to-makes to go along with it.

But then traffic was bad on Friday afternoon, so I didn't make it to JoAnns to get fabric for a table runner. I didn't have a hacksaw (seriously), so I couldn't shorten some knobs for a necklace hanger - and what am I going to do with a hacksaw anyway? And then I remembered the pools opened this weekend, so before I knew it the weekend was over and I had little to show for it.

In the end, I did make it to the farmers' market and was able to make a few meals, host some friends for a potluck with this delicious brisket, go for a long run and, fittingly, a walk to Memorial Park with Ryan. And in the grand scheme of things, isn't that enough?

Happy (late) Memorial Day, everyone!

Recipe notes:
I used 3.5 pounds of brisket - a mixture of flat and whole trim after some confusion at the farmers' market (whaaat?!) - which is about all that can fit in my tiny CrockPot. I did not alter the sauce measurements at all, but I did use a sweet onion instead of the Spanish one the recipe called for and we used three chipotle chiles (per Ryan's suggestion, and it was not too spicy for a wimp like me). Ryan helped me cook it Saturday night for Sunday night dinner. On Sunday morning after a long run and 10.5 hours of cooking, I drained the drippings (cover and set aside in the fridge) and let the brisket rest  in the fridge for about 8 hours on Sunday, at which point I skimmed the fat from the drippings, reheated it, poured it over the meat and pulled the brisket. While we were waiting for everyone, I kept it in a glass dish with about 1/3 of the drippings in the oven to keep it warm.

Served with flour tortillas and a bit of BBQ sauce (we used Stubbs) - but pico, guac and cheese dip are equally delicious on top (thanks to my friends for bringing and making all of these...and agreeing to put them in margarita glasses for added adorableness). I've made this brisket before and added a cilantro-lime slaw on top, but I find it unnecessary.

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