ingredients

• 4 pounds beef brisket flat half
• 1 1/2 tablespoons plus 1 teaspoon chipotle chili powder
• 1 teaspoon onion salt
• 1 teaspoon celery salt
• 1 1/2 cups of your favorite barbecue sauce
• 3 tablespoons fresh lime juice

Options for the Burrito bowl:

• Hearts of romaine, or greens or your choice
• Black beans
• Corn
• Diced tomato
• Avocado
• Diced red onion
• Rice
• Sour cream
• Cilantro
• Lime wedges
• Shredded cheese

cooking

1. Mix barbecue sauce, 1 ½ tablespoons chipotle chili powder and fresh lime juice together and refrigerate. In another small bowl, make the dry rub by stirring together 1 teaspoon chipotle chili powder, 1 teaspoon onion salt and 1 teaspoon celery salt.
   
2. Remove brisket from packaging and pat dry thoroughly with a paper towel. Place brisket into a large sheet of aluminum foil (large enough to create a loose tent around the beef) on a baking pan. Rub about ½ of the dry rub onto the brisket and repeat on the other side, Crimp foil tightly at the edges to create a tent over the beef, flat side down. Refrigerate overnight.
3. Remove the pan from the refrigerator about 45 minutes before you plan to start roasting to bring it to room temperature for an even roast.
   
4. Place pan with foil tented brisket in oven and bake at 300 º for 3 hours (see notes.) Remove brisket from the oven after about 3 hours and generously brush both sides with the Mexican barbecue sauce. Pitch the foil tent back up and return to oven until the internal temperature of the brisket reaches 185° F.
   
5. Remove baking pan from the oven when the temperature reaches 185º F. Remove cooked brisket from the foil and place back onto the pan. Place pan under the broiler for a few minutes until the sauce begins to caramelize.
   
6. Remove the pan from the oven and drape with foil. Allow brisket to rest for 20 - 25 minutes. Slice against the grain into ¼" - ½" slices.
   
7. Build your Mexican Barbecue Burrito Bowl with the the toppings/garnishes of your choice. Enjoy!