Smoky BBQ Brisket Bites with Fire-roasted Salsa Verde

Allergens

Gluten

Ingredients

• 2 lbs beef brisket, cut into 1
• inch cubes
• 2 cups Salsa Verde (recipe below)
• 1/2 cup barbecue sauce
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/4 cup Worcestershire sauce
• 1/4 cup hickory wood chips, soaked in water for 30 minutes

Instructions

1. Preheat your grill or outdoor cooker to medium high heat (around 350°F). Soak wood chips in water for 30 minutes before using.
2. In a large bowl, combine the brisket cubes, barbecue sauce, brown sugar, apple cider vinegar, and Worcestershire sauce. Mix well to coat the meat evenly.
3. Thread the brisket cubes onto skewers, leaving some space between each piece.
4. Place the wood chips on the grill or cooker, and let them smolder for 1 2 minutes until they start producing smoke.
5. Arrange the skewers over the indirect heat area of the grill or cooker. Cover and smoke for about 40 45 minutes, turning every 10 minutes to ensure even smoking.
6. Remove the skewers from the grill and brush each piece generously with Salsa Verde. Return them to the grill and cook for an additional 2 3 minutes or until slightly charred.
7. Serve immediately with additional Salsa Verde on the side.

Chef’s Insight

Use a combination of hickory and applewood chips for a smoky, fruity flavor.

Notes

The secret to this recipe is the smoky, slow-cooked brisket combined with the tangy fire-roasted salsa verde.