Smoked Mexican Style Brisket
This Smoked Mexican-Style Brisket is packed with bold flavors and deep smoky richness. Seasoned with a spicy fajita rub, coated in hot sauce, and slow-smoked over mesquite wood, this brisket develops a mouthwatering bark and tender, juicy texture.
A buttery braise with beef stock enhances its richness, making it perfect for serving in sandwiches, burritos, or alongside your favorite sides.
Whether for a backyard barbecue or a family feast, this recipe delivers authentic, smoky goodness with a Tex-Mex twist.
Why You’ll Love This Recipe:
People will love this Smoked Mexican-Style Brisket because it’s a perfect balance of bold smoky flavor, spice, and melt-in-your-mouth tenderness.
The slow-smoking process infuses the meat with rich mesquite flavor, while the hot sauce and fajita seasoning add a zesty, savory kick.
The buttery braise ensures every bite is juicy and packed with deep, beefy goodness.
This brisket is versatile, great for sandwiches, burritos, or even served with classic sides like rice and beans.
Whether for a backyard cookout or a family feast, it’s a crowd-pleaser that brings authentic Tex-Mex flair to any table!
Key Ingredients:
Brisket: A well-marbled cut that becomes incredibly tender when smoked low and slow.
Cholula Hot Sauce: Adds a tangy, spicy kick that enhances the smoky beef flavor.
Meat Church Dia de la Fajita Seasoning: A bold blend of spices that brings authentic Tex-Mex seasoning.
Coarse Black Pepper: Helps develop a flavorful bark while complementing the smoke.
Unsalted Butter: Melts into the brisket, adding richness and moisture.
Beef Stock or Broth: Keeps the meat juicy and enhances its deep, beefy flavor.
Mesquite Wood Smoke: Provides a robust, earthy smokiness that defines this dish.
Smoked Mexican Style Brisket
Ingredients
1 packer brisket, trimmed
2 tbsp Meat Church Dia de la Fajita Seasoning
1 tbsp coarse black pepper
Cholula hot sauce
2 sticks unsalted butter, sliced into pats
1 cup beef stock or broth
Tortillas or buns for serving + fixings of your choice
Tools
Full steam pan & foil
Fat separator
Instant-read thermometer
Instructions
Prepare the Smoker
Heat your smoker to 250°F, using a strong wood like oak, mesquite, hickory, or pecan. Mesquite was used for this recipe in an offset smoker.
Brisket Preparation
Trim the brisket, removing any dense fat from the meat side while leaving about ¼ inch of fat on the other side for moisture retention.
Coat the brisket evenly with hot sauce, ensuring it covers all surfaces.
Seasoning the Brisket
Apply a light layer of coarse black pepper first—this enhances the bark and helps the smoke adhere.
Generously season the entire brisket with Meat Church Dia de la Fajita Seasoning. Let it rest for at least 30 minutes—overnight is even better for deeper flavor absorption.
Smoking the Brisket
Place the brisket directly onto the grill grates, fat side up.
Smoke the brisket until it develops a deep, flavorful bark and reaches an internal temperature of 170°F. This typically takes 7-8 hours, depending on the brisket’s size.
Wrapping & Slow Cooking
Transfer the brisket to a full steam pan and generously coat it with more hot sauce.
Arrange sliced butter on top of the brisket.
Pour beef stock into the pan for added moisture.
Tightly cover the pan with foil and place it back into the smoker. Maintain the temperature, or if needed, increase it up to 325°F to speed up cooking.
Continue cooking until the brisket is probe tender, typically when the internal temperature reaches 200-209°F. You should feel little to no resistance when inserting a thermometer.
Finishing the Brisket
Remove the brisket from the smoker and set it aside.
Strain the juices through a fat separator, reserving the flavorful drippings.
Let the brisket rest for at least 15 minutes before slicing or chopping. Since this brisket is being chopped, an extended rest period isn’t necessary.
Chop the brisket into bite-sized pieces and mix it with the reserved drippings for added juiciness.
Serving
Adjust seasoning as needed by adding more hot sauce and fajita seasoning.
Serve with tortillas or buns, along with your favorite toppings.
Enjoy a smoky, rich, and juicy brisket with bold Mexican flavors!
Notes:
Trimming the Brisket: Removing excess hard fat allows for better seasoning absorption and even cooking. Leave about ¼ inch of fat for moisture.
Seasoning Time: Let the seasoning sit for at least 30 minutes; overnight marination enhances the flavor even more.
Wood Choice: Mesquite provides a bold, smoky flavor, but oak, pecan, or hickory work well too.
Temperature Monitoring: Use an instant-read thermometer to ensure perfect tenderness. The brisket should reach 170°F before wrapping and 200-209°F when fully done.
Resting the Brisket: Although a long rest isn’t required for chopped brisket, letting it rest for at least 15 minutes helps retain juices.
Serving Options: While tacos and sandwiches are common, this brisket is also great over rice, in burrito bowls, or paired with grilled vegetables.
Juice Separation: Using a fat separator ensures you pour only the flavorful au jus back into the meat, keeping it moist without excess grease.
Nutrition Information:
SERVING SIZE: 4 ounce of brisket
Calories: ~350 kcal | Protein: ~30g | Fat: ~28g | Saturated Fat: ~12g | Carbohydrates: ~1-2g | Fiber: ~0g | Sugar: ~0g | Cholesterol: ~90mg | Sodium: ~600mg
Frequently Asked Questions:
How long does it take to smoke a brisket at 250°F?
Smoking a brisket at 250°F typically takes about 1 to 1.5 hours per pound.
For a standard 12-14 lb brisket, expect around 12-16 hours total, including wrapping and resting time.
Can I use a different seasoning blend if I don’t have Meat Church Dia de la Fajita?
Yes! You can substitute with a mix of salt, black pepper, garlic powder, onion powder, smoked paprika, and cumin to achieve a similar smoky, Mexican-inspired flavor.
Why do I need to rest the brisket before slicing or chopping?
Resting allows the juices to redistribute throughout the meat, making it juicier and more flavorful.
Since this recipe calls for chopped brisket, a short 15-minute rest is sufficient.
Can I make this brisket in advance?
Absolutely! You can smoke the brisket a day ahead, refrigerate it, and reheat it by placing it in a pan with some of its reserved juices and covering it with foil, then warming in a 275°F oven until heated through.
What are some serving ideas besides tacos or sandwiches?
This smoked Mexican-style brisket is incredibly versatile!
You can serve it over Mexican rice, inside enchiladas, mixed into nachos, or alongside roasted vegetables and beans.
What’s the best wood for smoking this brisket?
For a bold, authentic flavor, use mesquite, oak, hickory, or pecan.
Mesquite provides a deep, smoky taste that pairs well with the Mexican seasoning.
Why do I need to slather the brisket with hot sauce before seasoning?
The hot sauce acts as a binder, helping the seasoning adhere better to the meat while also adding an extra layer of flavor.
It won’t make the brisket overly spicy.
How do I know when the brisket is done?
The brisket is ready when it reaches an internal temperature of 200-209°F and is probe tender—meaning a thermometer or skewer slides in with little to no resistance.
Should I wrap the brisket in foil or butcher paper?
For this recipe, foil is used to trap moisture, making the brisket extra juicy.
However, butcher paper can be used if you prefer a firmer bark with a slightly smokier taste.
How can I keep the brisket from drying out?
Ensure you don’t over-trim the fat, smoke at a steady temperature (250°F), and wrap it at the right time (around 170°F internal temp).
Also, after chopping, mix in the reserved juices to keep it moist.