Southwestern pulled brisket from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • anna_1bxel8 on February 16, 2026

    Used moose meat

  • DKennedy on August 04, 2020

    Covid meal I made this using my dutch oven - 5.5 lb brisket at 350 for 4 or so hours. Rested, and was much better the following day. Note that this recipe is identical to one found in the Food Network cookbook - AND the Food Network recipe definitely predates Smitten Kitchen. Tisk tisk. Very flavorful. Great for tacos, tostadas or sandwiches.

  • Imalinata on August 02, 2015

    Delicious! I doubled this for company and cooked it in the oven (not enough room in the slow cooker). For 6.24lbs of brisket, it was perfectly cooked in 5 hours at 350. I did rotate the briskets so that the same one wasn't always partially out of the sauce while cooking. I forgot to buy the canned chipotles in adobo sauce so I substituted 1tsp chipotle chili powder per chili (total 2tsp for double batch) and it was just the right amount of spice, not too spicy, but not bland either. The pickled onions she references in the main recipe were a great addition and complemented the brisket quite nicely in the soft tacos.

  • Emily Hope on March 01, 2012

    This was quite good served on Rancho Gordo tortillas with the green onion slaw (also from Smitten Kitchen). However, the making process was a bit of a disaster--I was short on time so I tried to make it in 7 hours (instead of 10) in the slow cooker, turning the cooker to high for a couple of hours at various points. The brisket wasn't tender enough, and the next day, I ended up cooking it for another couple of hours in the oven at 350, after skimming the fat off the sauce and blending the sauce in the Vitamix.

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