If you’re after that authentic Texas BBQ experience without having to travel miles or master a pitmaster’s skill overnight, this slow-cooked mesquite brisket recipe is your golden ticket. Smoky, tender, and incredibly flavorful, it’s the kind of hearty dish that’ll make you feel like you’ve got a taste of the Lone Star State right at home.
The method is surprisingly simple—most of the magic comes from time and smoke. After hours of low and slow cooking, the meat becomes fork-tender and full of juicy goodness. Whether you’re hosting a backyard BBQ or feeding a hungry crowd for game day, this brisket is guaranteed to impress.
Ingredients for Slow-Smoked Mesquite Beef Brisket
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1 untrimmed beef brisket, with fat cap intact (12–15 pounds / 5.4–6.8 kilograms)
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1 large onion, sliced
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Morton’s Season All (or your favorite seasoned salt), to taste
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1 disposable aluminum roasting pan
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Aluminum foil
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1 bottle of your preferred BBQ sauce
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Mesquite wood chips or chunks for smoking
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A wood-burning grill or smoker
How to Make Slow-Smoked Mesquite Beef Brisket
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Preheat your oven to 225°F (107°C). Unwrap the brisket and rinse it under cool water, then pat it dry with paper towels.
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Season both sides of the brisket generously with seasoned salt and place it fat side up in a large disposable aluminum pan.
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Layer the sliced onion evenly across the top of the brisket.
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Cover the entire pan tightly with aluminum foil. Bake the brisket in the oven for 9 hours.
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While the brisket is baking, prepare your smoker or wood-burning grill using mesquite wood. Let the fire burn down until the internal temperature of the smoker reaches around 200–250°F (93–121°C). (Tip: Soak a large piece of mesquite wood in water for extra smoke.)
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After 9 hours, remove the brisket from the oven and transfer it to the smoker. Smoke the brisket uncovered for 2 additional hours, allowing it to absorb that signature mesquite flavor. If needed, drain off excess juices during this time.
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Remove the smoked brisket from the grill. Using a tablespoon, gently scrape off the top layer of fat. If the meat is cooked to perfection, the fat should come off easily.
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Carefully transfer the brisket to a cutting board. Use an electric knife (or a sharp slicing knife) to cut the brisket against the grain. Arrange the sliced meat in a clean roasting pan or serving dish.
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Mix 1/2 cup (120 ml) of the brisket’s juices with some BBQ sauce and pour over the sliced meat. Cover with foil and place in a warm oven until ready to serve.
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Combine another 1/2 cup (120 ml) of brisket juice with 1 cup (240 ml) of BBQ sauce and serve in a gravy boat or bowl alongside the brisket.
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Note (1): If you’re short on time or can’t access a smoker, you can skip the smoking step. Instead, bake the brisket in the oven for a total of 10 hours. Drain the excess juice and mix it with BBQ sauce in a 2:1 ratio (juice to sauce). Pour this mixture over the sliced brisket, cover with foil, and return it to the oven for 1 more hour.
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Note (2): After baking, remove the brisket, scrape off the fat with a spoon, slice against the grain, and arrange the meat in a clean pan.
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Note (3): Mix 1/2 cup (120 ml) of the brisket juice with your favorite BBQ sauce and pour over the meat. Cover and keep warm until serving. Prepare an additional sauce mix with 1/2 cup (120 ml) juice and 1 cup (240 ml) BBQ sauce to serve on the side.
This mesquite-smoked brisket is a testament to the power of slow cooking and simple ingredients. The result is an unbelievably juicy cut of beef with deep, smoky flavor and a melt-in-your-mouth texture. Whether you serve it with classic sides like coleslaw, baked beans, or cornbread, this brisket is bound to become a crowd favorite.
Don’t be surprised if your guests ask for seconds—or thirds. And don’t forget to save a few slices for sandwiches the next day (if there’s any left!). 🔥🥩🍽️
