Few things in the world of barbecue are as satisfying as a perfectly smoked brisket—tender, juicy, and packed with bold, smoky flavor. This recipe takes it up a notch with our Spicy Southwest Rub, a carefully crafted blend of heat and earthy spices that delivers the perfect balance of smokiness and spice.
Whether you're a seasoned pitmaster or a backyard BBQ enthusiast, this brisket recipe will be the star of any cookout. Slow-smoked over hardwood, spritzed for extra moisture, and wrapped to perfection, this brisket is infused with deep, rich flavors that will have everyone coming back for seconds. Get ready to fire up your smoker and experience brisket bliss—Southwest style!
Spicy Southwest Smoked Brisket
Rated 5.0 stars by 1 users
Servings
8-10
Prep Time
90 minutes
Cook Time
12-15 hours
Few things in the world of barbecue are as satisfying as a perfectly smoked brisket—tender, juicy, and packed with bold, smoky flavor. This recipe takes it up a notch with our Spicy Southwest Rub, a carefully crafted blend of heat and earthy spices that delivers the perfect balance of smokiness and spice.
Whether you're a seasoned pitmaster or a backyard BBQ enthusiast, this brisket recipe will be the star of any cookout. Slow-smoked over hardwood, spritzed for extra moisture, and wrapped to perfection, this brisket is infused with deep, rich flavors that will have everyone coming back for seconds. Get ready to fire up your smoker and experience brisket bliss—Southwest style!
Ingredients
- 1 whole packer brisket (10-14 lbs)
-
½ cup (or more) Asabasa Spice Co.'s Spicy Southwest Rub
- ¼ cup kosher salt (optional, for additional seasoning)
- ¼ cup yellow mustard (as a binder)
- ½ cup beef broth or apple cider vinegar (for spritzing)
- Wood for smoking (oak, hickory, or mesquite)
Directions
Prep the Brisket
Trim excess fat, leaving about ¼-inch of the fat cap for moisture retention.
Pat the brisket dry with paper towels.
Rub a thin layer of mustard over the brisket to help the seasoning adhere.
Generously coat the brisket with Asabasa Spice Co.'s Spicy Southwest Rub, making sure to cover all sides.
Let it rest at room temperature for about 30-60 minutes while you prepare the smoker.
Fire Up the Smoker
Preheat your smoker to 225°F using your preferred smoking wood (oak, hickory, or mesquite pairs well).
Place a water pan in the smoker to maintain moisture levels.
Smoke the Brisket
Place the brisket fat-side up in the smoker.
Smoke at 225°F until the internal temperature reaches 165°F (about 6-8 hours).
Spritz the brisket with beef broth or apple cider vinegar every hour after the first 3 hours to keep it moist.
Wrap for Tenderness
Once the brisket hits 165°F, wrap it tightly in butcher paper (for better bark) or foil (for more moisture).
Return to the smoker and continue cooking until the internal temperature reaches 203-205°F (another 5-6 hours).
Rest & Slice
Remove the brisket from the smoker and let it rest for at least 1 hour (preferably in a cooler wrapped in towels for better carryover cooking).
Slice against the grain for the most tender bites.
Recipe Note
Serving Suggestions:
🔥 Pair with cornbread, coleslaw, baked beans, or tortillas for a Southwest-inspired meal.
🔥 Drizzle with BBQ sauce or serve as brisket tacos with avocado and lime.
Enjoy your Spicy Southwest Smoked Brisket with Asabasa Spice Co.’s signature flavor! 🌶🔥
