Chipotle Dr. Pepper Brisket

I love to experiment and take things I see an adapt them to my liking.  The Pioneer Woman used this combination on a pork shoulder.  I don’t eat pork but knew it would work well on a brisket.  We had friends coming over who like spice and are willing to try most anything.  So chipotle in adobo sauce on top of a brisket in a stew pot was born.

Recipe
Mexican Brisket:

1. Take a brisket of any size (I used an 8 lb) and place in a stew pot.  Add 1 can of chipotles in adobo sauce, 1/2 litre of Dr. Pepper, 1/2 cup of brown sugar and 1/4 cup of ancho chili powder
2. Place in a 350 degree oven for 6 hours (you want an internal meat temperature of approximately 180 degrees).  
3. At the 5 hour mark, remove from oven and pull, chop, cut however you would like.  Return to stew pot and add the final 1/2 litre of Dr. Pepper for the final hour of cooking.
4. Serve on a roll with Tomato serrano sauce, avocado cilantro mayo and pickled red onions (see below for recipes – all adapted from Rick Bayless)

Avocado Cilantro Mayo:

1. In a mixing bowl combine the flesh of one avocado and roughly chop with a masher
2. Fold in 1/2 cup of mayonnaise and a finish by adding 1/4 cup of roughly chopped cilantro

Pickled Red Onions:

1. In a small non-reactive bowl pour boiling water over 1/2 of a small diced red onion;  count to 10 and pour off immediately into a strainer
2. Put onions back in the bowl and pour in 1/2 cup of lime juice and 1 tsp salt; stir and store in fridge for at least 1 hour (I think the longer the better)

Tomato Serrano Sauce:

1. Chop 2 cloves of garlic and 2 serrano chilis and cook for 1 minute in 1 tbsp of olive oil
2. Take 2 10 oz cans of fire roasted tomatoes and pour into a Cuisinart and pulse until you have a puree
3. Add the tomato puree to the garlic and serranos and cook to reduce most of the liquid; serve at room temperature