Grilled Texas-Style Smoked Brisket with Spicy Chimichurri

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

Tender smoked brisket infused with smoky flavors, served with a zesty, herbaceous chimichurri sauce that adds a fresh, spicy kick. This American-inspired grilling recipe, ready in about 380 minutes, pairs beef brisket, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs beef brisket
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 2 tbsp olive oil
• 1 cup, chopped fresh parsley
• 1/2 cup, chopped fresh cilantro
• 3 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• 3 cloves minced garlic
• 1/4 cup olive oil (chimichurri)
• 1/2 tsp salt (chimichurri)
• 1/4 tsp black pepper (chimichurri)

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat your grill to medium-low heat (225°F to 250°F). Rub 3 lbs beef brisket evenly with 1 tbsp kosher salt, 1 tbsp black pepper, 2 tsp smoked paprika, and 1 tsp garlic powder, then drizzle and rub in 2 tbsp olive oil to help the spices adhere.
2. Step 2: Place the brisket on the grill fat side up, cover, and smoke for about 6 hours, maintaining a steady temperature of 225°F to 250°F until the internal temperature reaches 195°F and the meat is tender.
3. Step 3: While the brisket smokes, prepare the chimichurri by combining 1 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, 3 tbsp red wine vinegar, 1/4 cup olive oil, 3 minced garlic cloves, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp red pepper flakes in a bowl. Stir well until combined and let sit at room temperature for at least 30 minutes to meld flavors.
4. Step 4: Remove the brisket from the grill, tent with foil, and rest for 30 minutes before slicing against the grain into 1/4-inch thick slices.
5. Step 5: Serve the sliced brisket drizzled generously with the spicy chimichurri sauce, enjoying the contrast of smoky meat and fresh herbs.