The Art of Smoking Fatty Brisket with Chipotle Barbecue Sauce

Welcome to the BBQPitBoys.com, where today we're cooking up some delicious chipotle barbecue sauce and putting it on chicken and chops. Before we begin, I want to put my barbecue shoes on and get ready for a flavorful adventure.

To start, we need some essential ingredients: orange juice, mole, chipotle peppers in adobo sauce, tomato juice, cumin, and sugar. Now, if you've never had chipotle barbecue sauce before, you're in for a treat. It's some good eating at the pit, and it's easy to make. We'll start with 2/3 cups of O.J. and add 2/3 cup of tomato juice. The magic of this recipe lies in mole, which is a Mexican product made from ancho chilies, toasted bread, sugar, chocolate, sesame seeds, and peanuts. This hot mole has got some great flavor, and we'll need about 1/2 cup of it to thin it out.

To break down the mole, we'll simmer it over the fire, stirring constantly to avoid burning. Once it's broken down, we'll add a couple of teaspoons of cumin and throw in some chipotle peppers in adobo sauce. These smoked red chilis are smoked for several days and come out incredibly flavorful. We can find them online if we can't get them locally.

Now that our sauce is starting to take shape, let's chop up the chipotle peppers finely. We'll also add some tomato sauce to give it a bit more depth of flavor. This chipotle barbecue sauce is not just limited to chicken and chops; it works well on beef, fish, or even as a dip.

With our sauce ready, we can start cooking the chicken and chops. To do this, we'll sear both sides of the chicken and chops in some oil and then move them indirect to complete the cooking process. We'll keep the chipotle barbecue sauce hot by mopping it on the chicken and chops as they cook.

The key to creating a flavorful dish is to create a layer of flavor on the skin of the chicken, which is exactly what we're doing here. By using this chipotle barbecue sauce, we're adding a smoky and spicy flavor that complements the natural taste of the chicken and chops perfectly.

Now, let's get started with cooking the chicken and chops. We'll start by searing one side of each piece of chicken and then move them to the cooler part of the grill. Meanwhile, we'll mop the chipotle barbecue sauce on the top side of the chicken, letting it set for about 10 minutes before flipping it over.

As the chicken and chops cook, the flavors will meld together beautifully. The chipotle barbecue sauce is still a bit thick, so we'll keep mopping it on the chicken to avoid any dryness. With a few more minutes of cooking, our dish will be ready to serve.

"WEBVTTKind: captionsLanguage: en♫ Gonna smoke me fatty brisket♫ I got my barbecue shoes on♫ Gonna smoke me a fatty brisket ♫- Welcome to the BBQPitBoys.com.Today we're cookin' up somechipotle barbecue sauce,and we're puttin' it onsome chicken and chops.All right, you're gonnaneed some orange juicewith this recipe.You're gonna need some mole, all right?And you're gonna needsome chipotle peppersin adobo sauce.And here I've got some tomato juice,and you're gonna needsome cumin, all right?Easy recipe, and let's put it together.All right.Now, if you've never hadchipotle barbecue sauce before,you've definitely got to check this out.It's some good eating at the pit.Now, we'll start with 2/3 cups of O.J.All right.And to this recipe we're gonnaadd 2/3 cup tomato juice.The magic of this recipeis mole, all right?Now, this is a Mexican product,and if you can't get it locally,you can order it onlinereal easy, all right?And this is the way it comes.It is thick as mud.Even thicker.And we're gonna need about1/2 cup of it, just like that.Oh man, this smells good!Now, mole, there'sdifferent versions of it,but this here is a hot mole.This has got ancho chilipeppers, toasted bread in there,sugar, chocolate, sesame seed.It's got peanuts.Oh, there's some good flavor in here, man.You can see how thick it is.What we're gonna have to dois simmer it over the fireto break it down and thin it out.That's how you do it.And we're gonna add acouple teaspoons of cumin.And here I've got some chipotlepeppers in adobo sauce,about a seven ounce can here.We'll throw some of that juice in there,that adobo sauce, all right?Tomato sauce.Then we're gonna chop it up real fine.Now, chipotle peppersare smoked red chilis,and they're smoked forseveral days usually, right?Dry 'em out, and man, they come out,really this is goodeatin' right here, man.We're gonna be throwingthem into this recipe.Now again, if you can't get this locally,you can get it online.They'll deliver it to you no problem.Chop it up good.Now, this chipotlebarbecue sauce goes goodnot only on chicken andchops, which we'll be using itfor today, but it goesgood on beef, even fish.Man, it just works, man.It even works as a dip.Oh yeah. (laughs)All right, here over thefire we're cooking it down.We're stirring constantly.We don't want it to burn.But as you can see, heat itup and it begins to thin out.It's still a paste.That's the way we're gonna use it,first step for these recipes here.All right, good enough.Take it off the fire.Now today, we're gonna be usingthis chipotle barbecue sauceon some chicken and chops.Now, I just want to take a little oiland coat both sides ofthese chicken and chops.You know all about that.We won't go into detail.And here I've got some SPG.Just sprinkle both sides.(rock music)And what we're gonna dohere, is we're gonna searboth sides real quick.We want to add some nicegrilling flavor here.Just briefly.(sizzling)Just like that.All right, we've seared those chops.We're moving them indirect,opposite the hot coalsto complete the cookin'.You know all about that.You've been watching us over the years.And here, we're gonna throwon these chickens here,and these are fryers.They're small chickens,real tender and juicy.Again, just a quick sear of both sides.All right.They've been seared good enough.Now, we're gonna take thischipotle barbecue sauce.It's more of a paste right now.Keep it hot.Keep stirrin' it so it don't burn.And we're gonna mop it, all right?Give it a good mop.I'm gonna start with the top side first.Now, what we're doing here iscreating a layer of flavor.This is gonna be onthe skin on the chickenand it works real good.Start with one side.We'll let it set up beforewe flip it, about 10 minutes.All right.I'm gonna do it again.I'm gonna flip 'em.Now, these chops and thechicken will cook differently.The chops won't take as long to cook.Now, we'll flip both sides.We'll do a little more mopping.Now of course, we couldhave shortened this videoa little bit, but wekind of like doing this.If you're impatient, justhit that fast-forward buttonright in front of you there. (laughs)But for the rest ofyou, just hang in there.This is how it's done.All right, get a good coat.Now, this is some hot sauce here.Now, some of you asking,\"Well, could I marinate this overnight?\"Well, I guess you could,but it'd be real hot.It's better to do it thisway, a layer of flavor.Put the cover on.This is only gonna take maybeabout a half hour or so,and we're cooking at350 degrees fahrenheit.All right.(rock guitar music)About 25 minutes gone by.These chops are done.Look at that chicken.It's got to go a little bit more.We'll give it a flip.Oh yeah.I'm gettin' hungry. (laughs)Now, what I'm gonna do with these chopsis just briefly put 'emdirectly over the coals,man, just to sear 'em a little bit more.A couple more minutes for them.All right.I say it's time to eat.Let me pull these chops off here.Look at that. (laughs)You smell that?It smells good!Now, I'm gonna pull the chops off.Like I said, they'regonna cook a lot faster.And chicken, eh, not much more to go here,but before we do that,we're gonna turn this pasteinto more of a sauce,'cause now we're gonna wantto be doing some dipping too.Like I said, we're making enough herethat there'll be plenty ofleftovers for the fridge.Now, to turn it into thesauce, we get the cerveza, huh?Yeah.I'm just gonna thin it down.Now, you can thin it downto the way you like it.You can make it real thin,or keep it fairly thick.Let's add a little more cerveza to it,get it the way you want it.Yeah, simple enough.It's good eatin' at the pit,doing chipotle barbecue sauceand chicken and chops.Now, just before serving those chickens,I'm gonna go direct over the coals again.And do a little more mopping.I like it thick.You do it the way you want it.All right.These chickens are done.Let me give 'em a flip.Take a look at that.Oo-ee!Heh heh, Lord have mercy.Okay, it's time to eat.Now, before continuing with this video,I'd like to give a shoutout to all our chapters,about 700 worldwide now.And our subscribers.Man, without you, thiswouldn't be possible.This beer is on me. (laughs)In fact, I do apologizefor eatin' in front of youlike this, but it'sPit Master's privilege.Mm mm!So the next time you'relookin' for a sauce recipefor your barbecue, youcheck out BBQPitBoys.com.(bird calls)\n"