This “Mexican” Brisket recipe is the beef version of our wildly popular Mexican Pulled Pork recipe that we launched in 2022. A savory pulled pork recipe that is a stark contrast to the sweet pulled pork that I grew up on in the Deep South. That recipe and YouTube video are so popular that the technique made its way into our BBQ Schools.
The history behind the Mexican pulled pork recipe comes from conversation with my competition BBQ buddy Sean Woodson. Woody came up with this savory recipe years ago. We have joked that just because you use hot sauce and fajita seasoning that the recipe “isn’t all the Mexican” since it in no way is any sort of traditional Mexican dish. However, the recipe needs a name, and we can’t think of anything better. Plus, it is super good!
We figured that Mexican pulled pork concept had to be tried on brisket, and well the result were phenomenal! The resulting chopped brisket can be used on all sorts of dishes like tacos, nachos or sandwiches
Recipe: https://www.meatchurch.com/blogs/recipes/mexican-brisket
Pickled Onions Recipe: https://www.meatchurch.com/blogs/recipes/pickled-red-onions
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #MexicanBrisket #Brisket
This would e perfect for chili!
Amazing! Matt, the best Man for American BBQ! Thank you for every Video! No one, is better than you! See you, Bernd
Jesus Christ. You trying to make me go home early!!! Give the man a Raise!! Haha!
Swap out the OG Cholula for the Chipotle version…TRUST ME! I do this on my MC Mex Pork Butts and it takes it up another level! More savory, smokey, rich, spicey goodness.. Good god, I can't wait to do a brisket MC Mexican style.. it's gonna be SO GOOD!
What insulated gloves are those?
Great video! I usually add a little Tajin to Meat Church Holy Cow when I do a brisket anyway. I will have to try the Meat Church Fajita instead. Sure it will come out great!
Watching from Australia. Gotta say Yellow Bird sauces are phenomenal. Love the habanero over fried eggs. Great looking taco there too 🙂
What brand or model is that juice separator?
That fajita seasoning is so salty, I had to throw the whole bottle out.
Where can I get insulated gloves like that?
Getting a new pit and this is on my list to try. Thank you for teaching time and temp, not a specific product. Keep making videos!!!
I hesitate to do a brisket because of the amount of meat you end up with. How to you store/keep leftover brisket?
Dang ol' shoot, that looks like some good eats! Can't wait to try it. Thanks Matt and the Meat Church Team
Wow that looks amazing!!!!!
The hand eye coordination bottle opening is from a real professional Miller Lite drinker. Side note-nice recipe.
Looks great! Will be trying this!
Why use a fat separator for the au jus? I‘ve never used one before so not sure what affect it has.
Killer Matt