DIRECTIONS

1. Preheat Gravity 980 to 250°

2. Trim brisket flat and season generously with Char-Griller Taco & Fajita seasoning

3. Add brisket to grill and smoke at 250° until it reaches an internal temperature of 165° (3-4 hours)

4. Mix 1 part Chipotle Brisket Bath Brine with 1 part water. Wrap brisket in foil with 1 cup of the brine.

5. Turn grill up to 300° and add brisket back until it reachers an internal temperature of 203°. Check for probe tenderness before pulling the brisket.

6. Rest brisket for 3-4 hours before slicing.

7. Cube or chop brisket, add back to the braising liquid. Toss brisket in braising liquid along with juice from 1 lime and cilantro before filling burritos.

8. Fill XL tortilla shells with rice, pinto beans, chopped brisket, pico, guacamole, and hot sauce.