Carved by Chef Matt Coggin D.B.A. Barbecue.
Smoked Brisket with Pumpkin Mole
Recipe by Chef Matt Coggin, D.B.A. Barbecue
2 tbsp olive oil
1 onion (chopped)
3 cloves garlic (chopped)
2 tbsp chili powder
1 tsp ground cumin
½ tsp ground cinnamon
1 can diced tomatoes (drained)
1 bell pepper (chopped)
2 chipotle peppers (roughly chopped)
1 10-ounce can of chicken broth
1/3 cup toasted, de-shelled pumpkin seeds
2 oz. bittersweet chocolate (chopped)
Heat oil in a sauté pan over medium heat. Add onion and sauté until translucent. Add garlic and spices and continue to sauté to toast and develop flavor.
Add diced tomatoes, peppers, chipotles, broth, pumpkin seeds and chocolate. Simmer for 10 minutes, then strain and puree until smooth.
1 pint of fish sauce
Juice of 2 lines
Coat brisket with coarse salt and coarse black pepper. Marinate overnight.
Smoke for 14 hours at 215 degrees until brisket reaches an internal temperature of 190.
Chef Matt recommends serving this dish over white rice.