This Smoked Mexican‑Style Brisket is the ultimate fusion of Texas-style BBQ and bold Mexican flavors. Tender brisket smoked low and slow, seasoned with fajita spices and finished with a buttery, juicy sauce—the kind of meal that turns a regular dinner into a feast.
I first tried brisket cooked this way at a cousin’s gathering in West Texas. The bark had that perfect crust, the smoke flavor was deep, and the meat just melted. It inspired me to recreate the magic at home with a few tweaks.
Table of Contents
Why You’ll Love This Recipe
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Deep, smoky flavor balanced with bold Mexican seasoning
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Tender, juicy meat that pulls apart beautifully
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Rich sauce from butter, stock, and drippings for maximum moisture
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Perfect for feeding a crowd—leftovers are even better
Ingredients
(Serves ~10–12 depending on brisket size; leftovers likely)
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1 packer brisket (trimmed, leaving about ¼ inch fat cap)
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2 tbsp Meat Church Dia de la Fajita Seasoning
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1 tbsp coarse black pepper
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Hot sauce (Cholula or your favorite)
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2 sticks unsalted butter, sliced into pats
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1 cup beef stock or broth
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Tortillas or buns for serving + fixings (onions, cilantro, lime, etc.)
Tools You’ll Need
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Full steam pan & heavy foil
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Fat separator
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Instant-read thermometer
Step‑by‑Step Instructions
1. Prepare the Smoker
Heat smoker to 250°F, using strong wood such as oak, mesquite, hickory, or pecan.
2. Brisket Preparation
Trim the brisket: remove any dense fat and silver skin, but leave about ¼ inch fat cap on one side for moisture.
Coat all over with hot sauce (this helps with smoke adhesion and adds an outer layer of flavor).
3. Season the Brisket
Rub the brisket with coarse black pepper first (this helps develop the bark).
Then apply the Meat Church Dia de la Fajita Seasoning all over.
Let the seasoned brisket rest for at least 30 minutes. If possible, refrigerate overnight to deepen flavor absorption.
4. Smoke
Place brisket fat‑side up directly on the grill grates.
Smoke at 250°F until a deep bark forms and internal temperature reaches about 170°F. This can take ~7‑8 hours depending on the size.
5. Wrapping & Slow Cooking
When it hits ~170°F or when bark is set, transfer brisket to a full steam pan.
Put sliced butter pats on top of the brisket.
Pour beef stock around the sides for moisture.
Cover the pan tightly with foil.
If your smoker is steady, keep it at 250°F; you can raise to about 325°F if cooking behind schedule.
Continue cooking until the brisket is probe‑tender, usually when internal temp reaches 200‑209°F.
6. Resting & Finishing
Remove brisket from smoker, place in a warm spot, and let rest for at least 15 minutes.
Strain the juices using a fat separator, reserving the drippings.
Chop brisket into bite‑sized pieces and mix with reserved drippings for extra juiciness.
Serving Suggestions
Serve the chopped brisket with tortillas or on buns. Add toppings like onions, cilantro, fresh lime juice, pickled jalapeños, etc.
For a sandwich style: use buns, slather with brisket and drain rich juices first.
Want more heat? Add a spicy green salsa or extra hot sauce.
No sauce? Serve with a smoky barbecue or chile verde drizzle.
Tips for Success
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Use an instant‑read thermometer to monitor both bark development (170°F) and final doneness (200–209°F).
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Let it rest – even 15 minutes helps lock in juices and enhances flavor.
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Pick bold wood – mesquite, hickory, or oak give the brisket a punch of smoke.
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Butter + stock – don’t skip the wrap stage with butter and broth—it keeps the brisket moist and juicy.
Final Thoughts
This smoked Mexican-style brisket is everything you want from a cookout centerpiece—flavorful, smoky, tender, and full of bold personality. Whether you’re serving it taco-style, chopped on buns, or straight off the cutting board, it’s the kind of dish that will have everyone asking for seconds.
Share Your Creations
Have you tried this Smoked Mexican‑Style Brisket?
Leave a comment below and tell me how you served it. Did you go classic with tortillas, make sliders, or add your own sauce twist? I’d love to hear your version.
Smoked Mexican Style Brisket
Ingredients
Method
- Heat smoker to 250°F, using strong wood such as oak, mesquite, hickory, or pecan.
- Trim the brisket: remove any dense fat and silver skin, but leave about ¼ inch fat cap on one side for moisture.
- Coat all over with hot sauce (this helps with smoke adhesion and adds an outer layer of flavor).
- Rub the brisket with coarse black pepper first (this helps develop the bark).
- Then apply the Meat Church Dia de la Fajita Seasoning all over.
- Let the seasoned brisket rest for at least 30 minutes. If possible, refrigerate overnight to deepen flavor absorption.
- Place brisket fat‑side up directly on the grill grates.
- Smoke at 250°F until a deep bark forms and internal temperature reaches about 170°F. This can take ~7‑8 hours depending on the size.
- When it hits ~170°F or when bark is set, transfer brisket to a full steam pan.
- Put sliced butter pats on top of the brisket.
- Pour beef stock around the sides for moisture.
- Cover the pan tightly with foil.
- If your smoker is steady, keep it at 250°F; you can raise to about 325°F if cooking behind schedule.
- Continue cooking until the brisket is probe‑tender, usually when internal temp reaches 200‑209°F.
- Remove brisket from smoker, place in a warm spot, and let rest for at least 15 minutes.
- Strain the juices using a fat separator, reserving the drippings.
- Chop brisket into bite‑sized pieces and mix with reserved drippings for extra juiciness.
