Chipotle has been teasing this for months. Last Tuesday, they finally launched their smoked brisket nationwide. As a brisket snob (I smoke my own at home), I had to try it. I went three times in one week—burrito, bowl, and tacos. Here’s the honest truth.
The Smoked Brisket Itself
Let’s start with the meat. Chipotle slow-smokes the brisket for 12 hours with achiote and chipotle peppers. The texture is tender but not fall-apart like Texas-style brisket. It’s more like a thicker, smokier version of their barbacoa. The smoke flavor is present but not overwhelming. I actually liked it—it’s a nice change from the standard chicken and steak. But here’s the catch: it’s dry. The meat is lean, and without enough fat, it can get chewy. I had one burrito where the brisket was almost tough. On my second visit, it was better. Inconsistency is a problem.
The Burrito: The Best Way to Eat It
I got a burrito with brisket, white rice, black beans, corn salsa, cheese, and sour cream. The flavors worked well together—the smoky meat paired nicely with the sweet corn and tangy sour cream. The tortilla held up, but the brisket made it heavier than usual. I was full halfway through. The highlight was the new “Smoked Brisket Salsa”—a mix of smoked tomatoes and jalapeños. It’s spicy but not overpowering. I’d recommend getting the burrito if you want maximum flavor.
The Bowl: A Healthier Option?
The bowl was my second try. I went with brisket, brown rice, fajita veggies, black beans, and the new salsa. The brisket’s dryness was more noticeable here because there was no tortilla to soak up the juices. The veggies helped, but I found myself reaching for extra salsa to add moisture. If you’re watching calories, this is the way to go, but be prepared for a drier experience. Next time, I’d add queso for moisture.