Mesquite-Smoked Brisket
This brisket combines a simple dry rub with mesquite smoke to capture true Southwest flair. Patience is rewarded as the slow cooking creates a deeply flavored, tender cut.
Equipment
- Mesquite wood chips or pellets
- Water pan (optional, helps maintain moisture)
Ingredients
- 1 8–10 lb beef brisket, trimmed
- 2 tablespoons kosher salt
- 2 tablespoons coarse black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 2 tablespoons brown sugar (optional, for a hint of sweetness)
Instructions
Rub & Rest
- Combine salt, pepper, paprika, garlic powder, and brown sugar in a bowl.
- Pat the brisket dry and evenly coat all sides with the rub.
- Let it rest at room temperature for about 30–60 minutes.
Preheat Smoker
- Set your smoker to 225–250°F.
- Add mesquite wood to preheated smoker, ensuring steady, light smoke.
Smoke the Brisket
- Place the brisket on the smoker grate, fat side up.
- Insert a digital meat thermometer into the thickest part.
- Smoke until the internal temperature reaches 165°F (typically 6–8 hours).
- Wrap & Continue Cooking
- Once it hits 165°F, wrap the brisket in butcher paper or heavy-duty foil.
- Return it to the smoker and continue cooking until internal temperature reaches 195–205°F (another 3–5 hours).
Rest & Serve
- Remove the brisket and rest it (still wrapped) for at least 1 hour.
- Slice against the grain. Serve with your favorite Southwestern sides.