In your Dutch oven, quickly toast your dried Ancho and Guajillo chilies on each side for 2 minutes.

In a large bowl submerge your chilies in 4 cups of HOT water to rehydrate them. Cover and let sit for 30 minutes.

Once your chilies are hydrated begin making your sauce. Preheat your Pit Boss Grills pellet grill to 350 degrees. Untraditionally, I smoked my brisket slightly before adding it to my sauce. While my brisket got a smoke bath, place your dutch oven on your grill and have your ingredients ready. Add your olive oil, onions, garlic, and tomatoes. Once softened add your hydrated chilies along with the water it was sitting in. Simmer for 30 minutes before blending it all together. Once it is all blended add your brisket, cover, and let simmer for a couple hours to tenderize your brisket and make your sauce a birria consume. Shred your brisket in the sauce and serve the way you prefer.

You can make smoked brisket birria tacos, quesadillas, add it to some mac and cheese. The possibilities are endless. We made two meals out of this smoked brisket birria, tacos and then quesadillas. There is really so much you can do with this BBQ birria recipe. Enjoy!!