Mexican Chopped Brisket 

Thank you for staying away from the shorts to just raise your views. I appreciate the quality and information on your full length videos!

Made this today for the Chiefs game and wow, what a great sandwich! I used an Ancho chile instead of the Chipotle and I used Carne Asada seasoning in place of the Mexican. Turned out great!

It is like a brisket adobado (minus the vinegar), and it looks absolutely delicious. Awesome job, chef and thanks for the inspiration.

I made this recipe yesterday and it came out delicious! only thing the reduced sauce was quite salty. Nest time I make it I'll probably use unsalted beef stock. Thanks for the recipe Chef Tom!

Looks good

God bless, chef Tom. He has a knack for making me hungry even when I'm full. 😊

Y’all rly popped off with this one

Might have to try this weekend, looks amazing!

This is not granny’s sloppy joe that’s for sure! Looks excellent 👌🏾

Nice! No one is better than Chef Tom!

Cooking this all afternoon. Smells amazing. Thanks Chef Tom!

Great take Chef.

Best tacos I’ve ever made. Topped with some fresh pickled red onion and cojita cheese.

Love this idea / recipe and how you cook/prep differently when the end goal is chopped brisket. This would be great for when the lower grades of brisket go on sale

Chef Tom you are definitely the man. Great video thanks for sharing.

Hey have you tried coarse rub first, fine rub second? I think Bradley Robinson of Chud's BBQ channel recommended that and it made sense to me - coarse sticks and leaves space in between where fine can stick too

Thanks Chef Tom! I never knew a flat could look soooo yummy, so fast!!!!

That's a great idea! I'll be doing this soon. Thanks for sharing.

Need to make this!

I was just thinking about another way to smoke the brisket that has been sitting in my freezer. This looks like the ticket for something different and delicious. Thanks.

Hey Chef Tom - I’m using a Yoder YS640s - what’s the right temp when doing the braise?

That looks absolutely awesome... Thanks Chef Tom!

Pretty easy and it looks good

If I complete the braising portion in the oven, 350 degrees or higher to maintain an approximate 2 cook time?

Chef Tom, question for you, I have an Egg and have been debating if I want to try something. What are your thoughts on separating a whole packer and trimming all of the fat cap? I’d flip the flat and point sometime in the cook. My reasoning is reducing my fat intake.

That looks amazing, love using the braising ingredients as a sauce

At what temp was the dutch oven placed in the ofset?

Looking good

That looks amazing, but with that short cook I'd probably go with mesquite. Ah, who am I kidding, I always use mesquite. Lol. Looks amazing!

Love seeing the stick burners in action

That looks delicious

I just got inspired to do tortas

Great idea! Seems like you could create 'burnt ends' by cutting the meat a bit smaller.

Very interesting. I could see doing the smoking on Saturday, then bringing the the chopped meat to a tailgate on Sunday in a pan to simply warm up. I'm thinking we gotta try it with a home made Manwich sauce... got a recipe for that?!?!

I love these types of cooks its great to be able to cook a huge piece of meat and make several meals out of it in the coming days. Also probably one of the better uses for the flat.

Where do I get that Collapsable basin?

Seems like a good thing to use a flat for

I was planning on doing a chopped brisket somewhat like this and got a little 4 lbs flat. Only gonna go halves on it instead of cubes. Also smoking it with cubed pineapples in moonshine. Maybe add jalapeños. I was worried about how it would cook, but this has given me confidence. Great minds must think alike if we had similarities in cooking!

U could use a whole brisket if u wanted too for this?

Nice recipe and nice new styled beard 👍

How would this be with pork butt? What might change?

looks awesome but had I not seen it I wouldn't believe a brisket in under 4

How were you smoking the brisket if you dumped the coals after? Did I miss something?

Man thank you for firing up some real wood again

Now do it as just standard sloppy joes!!

Would love to see Chef Tom do a twist on the cola braised short ribs featured in The Bear.

Already saved into my "Parrilla" list.!!!! Delicioso

I have only 2 words to add: sweet jalapenos.

But.... what about making a chili this way???

1:35 What you talking bout Chef Tom! I trust you but my heart stopped when you grabbed the knife and started cutting it up.

i think im lost can someone point me to the nearest houseplant pls hurry im terrified 😰

Guac?! Ruined a great sandwich. Looks delicious though. Will have to try as I have peppers to spare.

There’s a Mexican way to chop food? 😂

FIRST FOR MY MEXICANS

Sloppy Jose 🤣

This brisket ain't no limp biskit.

Not to dissimilar to your Barbacoa video you did a while back. Except you chopped it

Runza