Chipotle Maple Barbecue Beef Brisket

March 4th, 2011

I am planning a get together for all of our friends here in Florida before we head back to North Carolina the first of April.  I would like it to be a pool party.  We have a lanai with a pool.  It is lovely to look at, but it is always too cold to use while we are here and that is driving me crazy.  What is the sense of having a pool if you can’t use it?  So I decided to invite people over at the end of the month to gather around the pool on the lanai and have cocktails and a buffet dinner.  I do not expect anyone to swim, but at least we can enjoy the ambiance.

So I am testing recipes.  This first recipe for chipotle maple barbecued beef brisket is very crowd friendly.  There are a few steps involved, but it can all be done ahead of time.  I have found that when a recipe has many components, it increases ithe flavor complexity greatly.  A large beef brisket is first massaged with a dry rub, placed in a marinade and marinated overnight.  Then a barbecue sauce in made with wonderful ingredients like chipotle chilies, maple syrup, apple cider, and crushed tomatoes.  The brisket is briefly charred on the grill and then placed in a large iron skillet or casserole with the sauce, marinade and beer and cooked for three hours in the oven.  At this point, after it has rested, the beef can be shredded and returned to the sauce.  I will do this the day before the party.  It will be served in a chafing dish with slider rolls or warmed tortillas on the side.  I used pita bread for our meal because it was what I had in the pantry.  It will also be accompanied by a delicious sweet potato salsa which I will tell you about in my next post.

CHIPOTLE MAPLE BARBECUE BEEF BRISKET ( recipe from Sarah Foster’s Fresh Every Day)

1 3 1/2 to 4 pound beef brisket, at room temperature
2 tablespoons Quito’s Butt Rub (recipe follows) or store-bought barbecue rub
1/2 cup packed light brown sugar
1/4 cup Worcestershire sauce
2 tablespoons balsamic vinegar
1 cup Chipotle-Maple Barbecue Sauce (recipe follows) or your favorite bottled sauce
1 cup beer

1. Sprinkle the brisket with the butt rub.  Stir the brown sugar, Worcestershire sauce, and vinegar together in a shallow dish; pour over the brisket and turn several times to coat the meat evenly.  Cover and marinate in the refrigerator for at least 6 hours or overnight.  Bring the meat to room temperature before cooking.

2. Preheat the oven to 350 degrees F and prepare a hot fire in a charcoal or gas grill.

3.  Remove the brisket from the marinade and place it over the hot coals to sear until the outside is slightly charred, 4 to 6 minutes per side.

4. Place the seared brisket in a large cast-iron or other overnproof skillet or casserole and pour the marinade over it.  Stir the one cup of barbecue sauce and the beer together and pour over the brisket.  Turn to coat the brisket evenly on all sides.

5. Cover the skillet with aluminum foil or a lid and roast the brisket for 3 to 3 1/2 hours or until it pulls apart easily with a fork.  Remove brisket from sauce, let it rest covered with foil for 15 minutes and then shred with a fork.  Return it to the sauce.  It can be served now or cooled and refrigerated for future use.  Reheat gently over a low heat or warm in the oven.


Sarah explains that Quito is a barbecue aficionado from Tennessee who has won many contests on the barbecue circuit.

Makes about 1/2 cup

2 tablespoons paprika
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon packed brown sugar
1/4 teaspoon cayenne pepper

Combine the paprika, black pepper, salt, garlic powder, chili powder, brown sugar, and cayenne in a small jar or an airtight container and shake to mix.  This spice rub will keep in a cool dry place for up to 6 months.


1 28 ounce can crushed tomatoes
1/2 cup maple syrup
1/2 cup packed light brown sugar
3 chipotle peppers in adobo, diced
1 cup white vinegar
1/4 cupWorcerstershire sauce
1/2 cup apple cider
Juice of 2 lemons
4 cloves of garlic, minced
2 tablespoons Colman’s dry mustard
2 teaspoons sea salt
2 teaspoons freshly ground black pepper

Combine the tomatoes, maple syrup, brown sugar, chipotle peppers, vinegar, Worcestershire, apple cider, lemon juice, garlic, mustard, salt, and pepper in a heavy bottomed saucepan and stir to mix.  Bring the sauce to a boil over medium-high heat.  Reduce the heat and simmer for 30 to 35 minutes, until the sauce is thick and reduced by about one quarter.  This sauce will keep refrigerated in an airtight container, for up to 2 weeks.

Printable recipe

11 responses to “Chipotle Maple Barbecue Beef Brisket”

  1. Penny, it’s so nice to hear someone else feel the same way about their Florida pool in the winter time. We had one on our lanai when we lived in Stuart and hardly ever used it. It was pretty to look at though and I HAD to have it.

    Your party sounds like a lot of fun. I’m crazy about anything with chipotle in it. I’ll be looking forward to the sweet potato salsa.

  2. Oh Penny! First I am excited that you are coming back in April! Second, that brisket sounds sooooo good!

  3. Donnie says:

    That looks really good. My brother has a pool in Clermont but never uses it either til the middle of the summer. The park has an outside pool but it is heated so we have been able enjoy it. We’re going back the end of the month too.

  4. This sounds delicious! Enjoy your party.

  5. Pondside says:

    A pool party, with or without swimming sounds like fun. I had to read this recipe because I love the sound of maple and chipotle together – yummy!

  6. Lyla says:

    Wish I could be there. Sounds like a delicious, beautiful evening. I know your Florida friends will be as sad to see you leave as your North Caroline friends/family will be happy to have you return.

  7. Big Dude says:

    Your brisket sounds really good Penny – I like the ingredients in both recipes and I’m sure it will be a crowd pleaser.

  8. Awww that’s sweet and by the looks of it this brisket will be an instant hit.
    Your florida friends will miss you though im sure of that.
    Btw, penny would you care to join me as i host a $50 CSN giveaway. I would love for you to come check it out.

  9. FOODalogue says:

    As a year-round Floridian, I love the ‘cool’ days of winter…though this week it has been around 80!

    Chipolte and maple sound like a wonderful marriage for bbq.

  10. Wonderful photos, wonderful plan. Should be a terrific event. Must be hard to divide loyalties between two houses and two sets of friends. Like the idea of a big blow out before you leave.


  11. Are we voting here? Because I vote for the slider rolls. I will always vote for the slider rolls. Go chipotle!

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