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1
Combine the garlic, grilled tomatoes, orange zest and juice, cilantro, oil, vinegar, chile powders, chipotle puree and sugar in a food processor and process until smooth.
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2
Place the brisket in a large disposable pan, add the marinade and turn to coat.
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3
Cover and refrigerate for at least 4 hours and up to 24 hours.
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4
Remove the brisket from the marinade 1 hour before putting on the smoker.
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5
Prepare the ceramic cooker: Remove the grill grate and ceramic plate from the cooker.
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6
Add the hot hardwood charcoal and scatter the soaked wood chips over the top.
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7
Adjust the cooker to maintain a temperature of 225 to 250 degrees F. This temperature should be maintained throughout the entire smoke.
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8
Put on the ceramic plate.
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9
Put a pan with some of the apple juice on the plate, and then put on the grill grate.
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10
Sprinkle the brisket on both sides with salt and pepper.
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11
Place the brisket, fat-side up, on your smoker grate and close it up for the long smoke.
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12
Open your barbecue smoker every hour or two and spray the brisket liberally with apple juice to help keep the meat from drying out.
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13
Once the internal temperature reaches 165 to 170 degrees F on a meat thermometer, after about 7 hours at the lower temperature range, the meat starts to get tender.
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14
At this point, wrap the brisket in foil this little trick is a big help in getting the meat tender, especially for beginners.
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15
Continue to cook until the meat reaches an internal temperature of 190 degrees F, 1 to 2 more hours.
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16
Remove and let rest for 20 minutes before slicing.
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17
Remove the foil from the brisket over a large pan or disposable pan and reserve the liquid.
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18
Slice or shred the brisket.
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19
Toss in the reserved liquid.
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20
To make the sandwiches: Split the rolls in half, oil the cut sides lightly, season with salt and pepper and grill, cut-side down, until lightly toasted.
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21
Spread some Horseradish Crema on the bun tops and bottoms.
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22
Top the bottoms with some of the meat, then some Caramelized Onion-Tomato Relish, then some lettuce.
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23
Top with the bun top and serve.
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24
Whisk together the crema, queso fresco and horseradish in a small bowl.
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25
Season with salt and pepper.
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26
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
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27
Heat the oil in a large saute pan over medium heat.
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28
Add the onions and slowly cook until caramelized, about 30 minutes, stirring occasionally.
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29
Add the tomatoes and cook until they just begin to break down.
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30
Add the garlic and jalapeno and cook for 1 minute.
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31
Add the vinegar and a pinch of sugar and cook for 2 minutes.
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32
Season with salt and pepper.
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33
Transfer the onions to a bowl and add the cilantro.
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34
Let sit at room temperature for 30 minutes to allow the flavors to meld.
