📖 Instructions

1. Prepare the Brisket: Trim excess fat from the brisket, leaving about 1/4 inch. Season generously with salt, pepper, garlic powder, and smoked paprika. Remember, you want a good bark!
2. Smoke the Brisket: Preheat your smoker to 250°F (121°C). Add your choice of wood chips (hickory or mesquite work great). Place the brisket in the smoker and cook for about 6-8 hours, or until the internal temperature reaches 203°F (95°C). The brisket should be probe tender.
3. Rest the Brisket: Wrap the brisket in butcher paper or foil and let it rest for at least 1 hour. This step is crucial for retaining moisture. Trust me, don't skip it!
4. Shred the Brisket: After resting, shred the brisket using two forks. Set aside.
5. Prepare the Masa Dough: In a large bowl, mix the masa harina with warm water until a soft, pliable dough forms. Add salt to taste. The dough should feel like playdough – not too sticky, not too dry.
6. Form the Pupusas: Take a golf ball-sized amount of dough and form it into a ball. Use your thumb to create a well in the center. Stuff the well with shredded smoked brisket and some shredded cheese (optional, but highly recommended!).
7. Seal the Pupusas: Gently close the dough around the filling, ensuring there are no cracks. Flatten the ball into a thick disc, about 1/2 inch thick.
8. Cook the Pupusas: Heat a lightly oiled skillet or griddle over medium heat. Cook the pupusas for about 5-7 minutes per side, or until golden brown and slightly crispy. You might see some steam escaping – that’s a good sign!
9. Serve: Serve the smoked brisket pupusas immediately with curtido (Salvadoran slaw) and your favorite salsa. Don't forget a squeeze of lime!
10. Prepare the Curtido (Optional): Thinly slice cabbage, carrots, and onions. Mix with vinegar, water, salt, oregano, and red pepper flakes. Let it sit for at least 30 minutes to soften.