Smoky Spicy Brisket
- 6 garlic cloves, minced
- 2 yellow onions, chopped
- 6 canned chipotle chilies in adobo sauce,
drained and chopped, plus 1⁄4 cup sauce
- 1⁄4 cup honey
- 1 Tbs. Worcestershire sauce
- 2 tsp. brown mustard
- 1 1⁄2 cups lager or other light beer
- 1 flat-end beef brisket, 3 to 4 lb., fat trimmed
to 1⁄4 inch
- Salt, to taste
Spoon the solidified fat off the juices. Transfer the brisket to a plate, cover with plastic wrap and refrigerate until ready to grill.
Transfer the juices to a large saucepan. Using an immersion blender, puree until only small pieces of onion remain. Set the pan over medium-low heat, bring to a simmer and cook, stirring occasionally, until the juices have thickened, about 2 hours.
Prepare a medium-hot fire in a grill. Place the brisket on the grill and cook until crispy, 7 to 10 minutes. Using tongs, turn the brisket over and cook until crispy, 5 to 7 minutes. Brush the top of the meat with sauce, turn the brisket over and cook for 3 to 5 minutes, then repeat.
Transfer the brisket to a carving board and brush with more sauce. Cover loosely with aluminum foil and let rest for 10 minutes. Slice the brisket against the grain and arrange on a warmed platter. Pass the remaining sauce alongside. Serves 6 to 8.