Hidden Smoke Smoked Brisket with Charred Salsa Verde

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Slow-smoked beef brisket infused with smoky flavors, paired with a fresh and tangy charred tomatillo salsa verde for a balanced and bold flavor experience. This American-inspired beef recipe, ready in about 520 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 550 calories and feeds 8, 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

• 5 lbs beef brisket
• 3 tbsp kosher salt
• 2 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tbsp olive oil
• 8 medium, husked and halved tomatillos
• 1 medium, seeded jalapeño
• 1/2 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tsp salt
• 1/4 cup water

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Instructions

1. Step 1: Combine 3 tbsp kosher salt, 2 tbsp black pepper, 1 tbsp smoked paprika, 1 tbsp garlic powder, and 1 tbsp onion powder in a bowl. Rub this spice mix evenly over all sides of 5 lbs beef brisket. Let rest at room temperature for 30 minutes.
2. Step 2: Preheat smoker to 225°F. Place brisket fat side up on the smoker grate and smoke for approximately 8 hours, or until internal temperature reaches 195°F, maintaining consistent smoke and temperature.
3. Step 3: While brisket smokes, prepare salsa verde. Heat 2 tbsp olive oil in a skillet over medium-high heat. Add 8 halved tomatillos and 1 seeded jalapeño, charring them for 5-6 minutes until blackened spots appear and they soften.
4. Step 4: Transfer charred tomatillos and jalapeño to a blender. Add 1/2 cup chopped fresh cilantro, 2 tbsp lime juice, 1 tsp salt, and 1/4 cup water. Blend until smooth but still slightly textured.
5. Step 5: Remove brisket from smoker and let rest for 30 minutes before slicing thinly against the grain. Serve slices topped with charred salsa verde.