Mesquite Smoked Brisket
This smoky, tender brisket is packed with bold flavor from a custom spice rub and slow mesquite smoke. It’s the kind of centerpiece that brings everyone to the table and gets rave reviews. Perfect for weekend cookouts or anytime you’re craving real BBQ.
Servings: 16 servings from a 12 pound brisket
Equipment
- Meat Injector
Ingredients
- 1 beef brisket flat and/or point, mine was 12 Pounds
- 1 ½ Tablespoons smoked paprika
- ½ Tablespoon peppercorns cracked
- 2 Teaspoons white pepper
- ½ Tablespoon garlic powder
- ½ Tablespoon onion powder
- 2 Teaspoons cayenne pepper
- 3 Teaspoons ancho chili powder
- 2 Tablespoons instant coffee
- ½ Tablespoon cumin seeds
- ½ Tablespoon ground cumin
- 1 white onion
- 15 garlic cloves
- ½ Cup butter melted
Instructions
- Trim the brisket. Use a knife to peel off the thick layers of fat. For a flat brisket, remove as much fat as possible from the top. The best rule of thumb is to remove any fat that feels hard as it will not render as it cooks. Flip the brisket over, and trim the fat from the bottom. You'll notice there's quite a bit more fat on the bottom. Slice and remove excess fat, with a goal of making the bottom an even, flat surface with about an ½ inch layer of fat.
- Set smoker to 225°F and preheat, lid closed for 15 minutes.
- Prepare the rub. Add paprika, cracked peppercorn, white pepper, garlic, onion, cayenne pepper, chili powder, coffee, cumin seeds, and cumin to a small mixing bowl and whisk to combine.
- You will want to completely cover the brisket in this seasoning. The best way to do this is to start with the bottom of the brisket. Pour ½ of the seasoning mix into the center, and use your hands to spread and rub it over the entire surface of the meat. Flip the brisket over and repeat with the top side.
- Place the brisket directly on the grill grate fat side down and close the lid. Smoke for 4 hours. Remove the brisket from the smoker and place on a cutting board.
- Melt the butter and add to a meat injector. Inject the butter into the brisket. Return the brisket to the smoker for 2 hours.
- Line a cutting board with foil - you will be wrapping the brisket in 2 layers of foil so be generous with the amount laid out.
- After the brisket has been in the smoker a total of 6 hours, remove it again and place the brisket on top of the foil. Add onions and garlic to the top and seal the brisket with foil.
- Return to the smoker and cook for approximately 4 hours and 45 minutes. Start checking the internal temperature of the brisket at the 3-hour mark. You will want to remove the brisket once it hits 200°F in the thickest part. For mine, this took an additional 5 hours of smoking once wrapped in foil, but depending on the cut of the brisket and thickness, this time can vary.
- Open the foil of the brisket and close the lid. Cook for 15 more minutes before removing from the smoker.
- Rest the meat for 1 hour. Slice brisket ¼-inch thick. Serve with coleslaw, baked beans and corn on the cob, or your preferred sides.
Notes
Trim carefully: Removing hard fat ensures the brisket renders evenly.
Let the rub rest on the meat: This gives deeper flavor penetration.
Wrap tightly: Double foil helps lock in moisture and flavor.
Slice against the grain: This makes each piece more tender.
Let the rub rest on the meat: This gives deeper flavor penetration.
Wrap tightly: Double foil helps lock in moisture and flavor.
Slice against the grain: This makes each piece more tender.
Nutrition
Calories: 561kcal | Carbohydrates: 6g | Protein: 72g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 212mg | Sodium: 296mg | Potassium: 1298mg | Fiber: 1g | Sugar: 1g | Vitamin A: 881IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 8mg
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