Chipotle’s new smoked brisket hits the mark, when it’s not buried in a burrito

The cooking-and-reheating process differs from traditional Texas brisket. Chipotle applies a custom spice rub (garlic, chipotle pepper, paprika, cumin, salt, pepper) to the briskets before smoking them anywhere from 10 to 16 hours, depending on the size and fat content of each brisket. They then slice and pack the beef for transport to restaurants where the crews reheat/sear the meat on a hot grill with another seasoning blend before folding in a housemade barbecue sauce (jalapeños, vinegar, molasses, tomato paste, garlic, onion) that hits many different notes.