Making Gringo Beef Brisket Burritos

When making the Gringo Burrito I start off by smoking a beef brisket. I try to get one that weighs about twelve pounds. I cooked this on my grill for 12 to 14 hours, using a drip pan with water in order to form a wet heat which will make the brisket moist.

I start my brisket around 12 midnight so it would be ready at 12 noon. We were eating at noon since half of my family had to be at work at 3 pm. Otherwise I would start it around 6 am for a 6 pm finish.

My grill has a rotisserie so I put the brisket on the skewer so it is hanging above the fire. However, the brisket is too heavy for the motor to turn so I turn it manually ever few hours. This seemed to work really good.

I used mesquite wood to make my smoke and I kept the temperature around 225. I do not know of any measurement you can take to see if it is done so plan for one hour per pound. You can stick something through the center and see if it drips blood. If not then it is done.

Once the brisket was cooked, I removed it from the fire and let it cool for about an hour. Now if you were going to eat immediately then let it sit for about 30 minutes.

Next I chopped up the meat. I cut it up into pieces that make it easy to mix with the vegetables and put on the totilla.

About an hour or so before the brisket is done, I got my ingredients ready.

My ingredients were onions, bell peppers, jalapeno peppers, mushrooms, tomatoes, black olives and some hot peppers. I chopped these all up.

I also used sour cream, cheese dip, grated cheese, Picante sauce and guacamole.

For the tortillas, I used the large 12" flour ones. The smaller ones would work, but I like the bigger ones better.

Now once these are ready and the meat is ready, I next assemble the Gringo Burrito.

Once everything is ready, I assemble the burrito. I start off with the refried beans followed by the meat. Then the olives, mushrooms, tomatoes and peppers. Then I top this off with Picante sauce.

Next comes the guacamole, sour cream and shredded cheese.

I put these ingredients down the center of the tortilla, and fold about 1" on the bottom side so nothing leaks out. Then I fold the right edge over and then the left edge over.

Now it is ready to eat. Enjoy.