Smoked Mexican-Style Brisket

Smoked Mexican-Style Brisket

This Smoked Mexican-Style Brisket is a bold and flavorful twist on a classic barbecue favorite. Slow-smoked until tender and infused with warm spices, it delivers deep, smoky richness balanced by earthy chiles and aromatic herbs. The result is a brisket that is both comforting and vibrant, perfect for feeding a crowd.

The dry rub draws inspiration from traditional Mexican flavors, combining cumin, chili powder, smoked paprika, and oregano to create a savory crust that develops into a dark, flavorful bark during the smoking process. Each spice complements the natural richness of the beef without overpowering it.

Low and slow smoking allows the brisket to break down gradually, resulting in slices that are juicy, tender, and full of character. Wrapping and braising the meat partway through the cook ensures moisture retention while adding layers of flavor from onion, tomato, garlic, and chipotle peppers.

This brisket is incredibly versatile. It can be served simply sliced with pan juices, or transformed into tacos, burritos, or quesadillas for an unforgettable meal. Whether prepared for a backyard gathering or a special celebration, it is guaranteed to impress.

If you are looking to elevate your smoking game with something hearty, smoky, and unmistakably bold, this Mexican-style brisket is a standout choice.

Servings: 10–12
Prep Time: 20 minutes
Cook Time: 8–10 hours
Total Time: 8½–10½ hours

Ingredients

• 8–10 pound beef brisket, packer cut
• 2 tablespoons olive oil or yellow mustard

Dry Rub

• 2 tablespoons kosher salt
• 2 tablespoons black pepper
• 1 tablespoon smoked paprika
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Mexican oregano

Braising Sauce (Optional but Recommended)

• 1½ cups beef broth
• 1 onion, chopped
• 1 tomato, diced
• 2 cloves garlic, smashed
• 1–2 chipotle peppers in adobo, chopped

Instructions

1. Trim excess fat from the brisket, leaving about a ¼-inch fat cap for moisture and flavor.
2. Rub the brisket evenly with olive oil or mustard to help the seasoning adhere.
3. Combine all dry rub ingredients and coat the brisket generously on all sides.
4. Preheat the smoker to 225°F (107°C) using oak or mesquite wood.
5. Place the brisket fat-side up in the smoker and smoke uncovered for 5 to 6 hours, until a deep bark forms.
6. Transfer the brisket to a foil pan and add the beef broth, onion, tomato, garlic, and chipotle peppers.
7. Cover the pan tightly with foil and return it to the smoker.
8. Continue cooking until the internal temperature reaches about 203°F (95°C) and the meat is probe-tender.
9. Remove from the smoker and let the brisket rest, still covered, for at least 1 hour.
10. Slice against the grain and spoon the pan juices over the meat before serving.

Variations

• Use guajillo or ancho chile powder for a deeper, slightly sweeter chile flavor.
• Add a splash of lime juice or apple cider vinegar to the braising liquid for brightness.
• Finish with chopped fresh cilantro just before serving for a fresh contrast.
• Shred the brisket instead of slicing for tacos or enchiladas.

Tips

• Allow plenty of resting time to keep the brisket juicy and easy to slice.
• Always slice against the grain to maximize tenderness.
• Maintain consistent smoker temperature for best results.
• Leftovers store well and can be reheated gently with reserved juices for maximum flavor.