Brisket Birria with Hickory Smoke and Mulato Chiles
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Some cooks stay with you long after the fire fades, and this Brisket Birria was one of those moments where every part of the process felt connected. Cooking on the Weber Smokey Mountain brings a steady calm, especially when hickory smoke rises gently and settles into the meat. For this birria, I wanted to bring together the deep traditions of Mexican dried chiles with the independence and creative spirit that defines Colorado barbecue. The mulato chiles added a warm chocolate note that reminded me of a good mole, while the California and guajillo chiles delivered depth without overwhelming the dish.
The broth came alive through ingredients woven into our cooking for years. Mexican Coca Cola rounded the acidity with natural sweetness, and Modelo Especial contributed a smooth, lightly malty richness that supported the chiles without bitterness. As the consomé simmered, the aroma of toasted chiles, tomatoes, spices, and hickory drifted through the kitchen. When the shredded brisket returned to the broth, everything came together with balance and soul. This dish honors tradition while celebrating creativity, and each bowl reflects the fire, flavor, and inspiration that drive The New Smoke of the West.
Hickory Smoked Brisket Birria with Mulato Chile Consomé
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
American
Author: Glenn Connaughton
Servings
14
Prep Time
20 minutes
Cook Time
9 hours 2 minutes
Calories
478
Birria has many regional expressions, but smoking a brisket flat over hickory gives this version a distinctly Colorado identity. Running the WSM at 275 degrees with water in the pan delivers steady heat and gentle moisture, allowing the brisket to build deep color during the first six hours before it sinks into the consomé. The mulato chiles contribute warmth and subtle chocolate notes, and the Mexican Coca Cola ties the broth together with balanced sweetness. Using Modelo Especial brings roundness and depth without bitterness, giving the consomé a smooth backbone that supports the chiles and spices.
This method reflects the heart of Colorado cooking. The softened chiles blend into a silky base that becomes the core of the broth. The consomé develops richer character with each ingredient added, and the brisket braises long enough to relax into perfect strands while keeping its smoky integrity. Whether tucked into birria tacos or served in a bowl with consomé spooned over the top, this dish captures the craft, creativity, and fire that define The New Smoke of the West.
Ingredients
Brisket
- 13 pound brisket flat
- 1 tablespoon wagyu beef tallow melted or sprayed or substitute neutral oil
- 3 tablespoons Revolution Barbecue Texas Beef BBQ Rub
- 2 teaspoons ground cumin
Peppers and Chile Base
- 1 tablespoon neutral oil
- 12 California chile pods
- 10 Guajillo chile pods
- 2 Pasilla chile pods
- 5 Chile de Arbol
- 2 Mulato or Ancho chile pods
- 3 large Roma tomatoes
- 1 half white onion
- 3 bay leaves
- 1 half Mexican cinnamon stick
- 1 half teaspoon ground clove
- 4 cups water
Broth
- 3 cups beef broth
- 1 quarter cup white vinegar
- 12 ounces Modelo Especial
- 1 cup Mexican Coca Cola
- 6 cloves garlic
- 1 tablespoon Texas Beef BBQ Rub
- 1 teaspoon Mexican oregano
- 1 half teaspoon ground cloves
Directions
- Trim and season the brisket: Trim the brisket flat, leaving a quarter inch fat cap and removing any firm exterior fat. Coat the surface with wagyu tallow or neutral oil. Season evenly with Texas Beef BBQ Rub and ground cumin. Allow the brisket to rest at room temperature while you prepare the smoker.
- Prepare the smoker: Set up your Weber Smokey Mountain for 275 degrees Fahrenheit using charcoal with hickory wood chunks. Fill the water pan and allow the smoker to stabilize for 20 minutes.
- Smoke the brisket: Place the brisket on the smoker fat side down to protect the meat from the heat source below. Smoke for 6 hours at 275 degrees Fahrenheit, keeping steady hickory smoke throughout.
- Cook the chiles and vegetables: Heat neutral oil in a medium pot over medium high heat for 1 minute. Add the California, Guajillo, Pasilla, Arbol, and Mulato chiles along with the tomatoes, onion, garlic cloves, bay leaves, and cinnamon stick. Sauté for 5 minutes until aromatic. Add 4 cups of water to fully submerge the mixture and bring to a boil for 3 minutes. Reduce to medium low, cover, and simmer for 15 minutes.
Blend the chile base: Transfer the softened chiles and vegetables including the bay leaves and cinnamon stick to a blender with 1 cup of the chile soaking liquid. Add the beef broth, Mexican oregano, ground clove, and 1 tablespoon Texas Beef BBQ Rub. Blend on high for 2 to 3 minutes until completely smooth. Work in batches if needed to avoid overfilling the blender. Use caution when blending hot liquids and hold the lid down with a folded kitchen towel for safety. Strain through a fine mesh strainer back into the pot and discard any solids.
Build the consomé: Add the white vinegar, Modelo Especial, Mexican Coca Cola, and garlic to the strained chile base. Stir well and bring the consomé to a gentle simmer for 10 minutes to marry the flavors. Reserve one third of the finished consomé in a separate container and hold for later use.
- Braise the brisket in the consomé: Place the smoked brisket into a disposable aluminum half tray fat side down. Pour the remaining two thirds of the consomé over the brisket. Cover tightly with heavy duty foil and return the tray to the smoker. Braise at 275 degrees Fahrenheit for 3 hours. At the 2 hour mark, flip the brisket so the meat side is down in the consomé. Continue braising until the brisket reaches 200 degrees Fahrenheit and feels probe tender.
Shred and finish the birria: Remove the brisket from the aluminum pan and place it onto a sheet pan or clean disposable tray. Shred the brisket into thick strands. Return the shredded meat to the original aluminum pan containing the consomé and mix thoroughly so the meat absorbs the broth. Reheat the reserved one third of the consomé and add it to the meat if needed or serve it separately in ramekins for dipping. Keep warm for serving or assembling birria tacos.
Recipe Note
This Brisket Birria brings together the spirit of Colorado cooking with a little of the SoCal flavor that shaped the dish’s inspiration. Hickory smoke lays the foundation, and the chiles add warmth and depth that feel both familiar and new. The consomé takes on the character of the fire, the broth, and the brisket until it becomes the perfect dipping partner for tacos loaded with tender strands of meat. This is the kind of recipe that brings people together, sparks conversation, and reminds us how creativity and tradition can share the same plate. Whether you fold the brisket into crispy-edged birria tacos or serve it alongside warm consomé in ramekins, this dish celebrates the craft and soul behind Revolution Barbecue.
Discover more Colorado-inspired recipes at Revolution Barbecue Recipes. Learn more about the philosophy behind The New Smoke of the West and how fire, altitude, and independence define Colorado barbecue.
Nutrition information is automatically calculated, and should only be used as an approximation
Serving Size
1 serving (227 grams)
Calories 478,
Fat
22 grams,
Polyunsaturated Fat
2 milligrams,
Monounsaturated Fat
9 milligrams,
Carbs
18 grams,
Protein
48 grams,
Potassium
684 milligrams,
Fiber
2 grams,
Sodium
412 milligrams,
Sugar
8 grams,
Iron
4 milligrams
