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Paulita's Hatch Green Chile Marinaded Brisket

Paulita's Hatch Green Chile Marinaded Brisket

What can I say but that this heavenly cut is the subject of much conversation in la concina. So many opinions surround brisket that it’s hard to separate the wheat from the chaff. Let me see if I can help.



  • We are so abundantly blessed to receive meat from Alan’s parents. Their cows are excellent and the meat is awesome. Our briskets come trimmed to what most would call market trimmed in that they have 1/4″ to 1/2″ of fat left which is just perfect. While you can buy packer cut briskets I would avoid it simply from economics as you’ll be trimming all that extra fat anyway. Plus all that fat makes a mess in the smoker or oven.
  • Look for a market trimmed brisket with excellent marbling and trimmed as per above. When I have actually had to buy one from the store I insist that it be removed from the wrap (after I have picked it out) so that I can check the rest of the cut. Many markets will place the best looking meat on top leaving a huge slab of fat on the bottom. Remember, you want some fat for moisture but you don’t need a whole bunch. Look for a brisket in the 7-10 pound range.
  • So you’ve got your brisket home. Place it in a 2 gallon Ziploc and refrigerate for at least 48 hours. Flex the brisket every so often and turn it over at least every 12 hours, more if you can. You can leave the brisket in the fridge for at least a week below 40 degrees.
  • 24 hours before you need to cook the brisket, add a jar or two of Paulita’s Green Chile Marinade to the bag. If the fat is thick remove the brisket from the bag and score through JUST THE FAT in 1″ lines. Return brisket to the bag and add marinade. Massage the marinade into the brisket for at least 10 minutes. Return to the refrigerator turning frequently.

Using a smoker:

  • We use a Bradley Smoker for our briskets. If you have a smoker fire that beastie up to 200 to 220 and prepare for at least 4 hours of smoke ( we prefer mesquite). Place brisket fat side up on the center rack or where temperature is the most even in your smoker. SAVE the marinade! Smoke for at least 4 hours or until the center of the meat is 160.
  • Remove the brisket from the smoker and place in a foil pan. Add at least 1 cup of reserved marinade to the foil pan and cover tightly. Place in oven on center rack for at least 2 hours at 220 degrees.
  • This step is optional. Turn off oven. Remove brisket from pan and tightly wrap in foil. Wrap in a moist kitchen towel and place back in the still warm oven for 1 hour. Remove towel, heat of to 220 for 30 minutes.
  • Remove brisket from foil, thinly slice and serve!

Oven method:

  • Start your oven at 220. Place brisket and ALL the marinade in a tight fitting, well greased roaster. You can also use a browning bag and a glass pan which is what we prefer. Roast in the oven at 220 for 4 hours or until the center of the meat is at 180 to 190 degrees.
  • Turn off oven. Remove brisket from bag or roaster. Wrap tightly in foil and then wrap in a moist kitchen towel. Place in the still warm oven for 1 hours. Remove the towel and heat oven to 220 and warm brisket for 30 minutes.
  • Remove brisket from foil, thinly slice and serve.

Carne Asada:

  • Wonderful soft tacos, excellent burritos and even a fitting main course with the right meat. Carne Asada can be all of these things. And who can forget fajitas?
  • Basically carne asada is marinated, grilled skirt or flank steak. You can use any thin cut of meat though. Round steak works well as does minute steak and even kabob meat. The thicker the cut, the longer the marinating time.
  • The pictures above are from a very nice cut of skirt steak. I marinated this cut for 24 hours with 1/2 a jar of Paulita’s Green Chile Marinade under refrigeration. The grill was pre-heated on high and then the steak was given a quick sear on both sides. Flip the steak again and baste the steak with some of the left over Paulita’s. Turn when ready and finish cooking. Skirt steak is a little thin for a thermometer so I just slice it once on the grill and check color. Slice on a cutting board against the grain and enjoy.
  • Another variation which is one of our favorites is to pre-slice your meat. Marinate the sliced meat under refrigeration for at least 1 hour or as long as 24 hours. If you want to make fajitas this way also slice an onion and a few bell peppers and marinate them as well.
  • Add the marinated meat to a large skillet and cook until 1/2 done. Drain excess marinade but be sure to leave at least 1/4 cup and add the veggies if you so desire. Saute until the meat is done and the excess moisture is reduced to a heavy gravy. Serve with warm tortillas, sour cream, guacamole and salsa.