Slow-Smoked Beef Brisket with Ancho Chili Rub

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef brisket infused with smoky flavors and a mild ancho chili rub, perfect for an authentic New Mexico barbecue experience. This american-inspired bbq & smoked ready in about 620 minutes pairs beef brisket, ancho chili powder, paprika 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.

Prep: 20 min Cook: 600 min Serves 8 American cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your smoker to 225°F and soak 2 cups of apple wood chips in water for 30 minutes to ensure a steady smoke.
  2. Step 2: In a small bowl, combine 2 tbsp ancho chili powder, 1 tbsp paprika, 1 tbsp brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp salt, and 1 tsp black pepper. Rub this spice mix evenly over the entire surface of 4 lbs beef brisket.
  3. Step 3: Drizzle 2 tbsp olive oil over the brisket and massage the rub in to help it adhere and form a flavorful crust.
  4. Step 4: Place the brisket fat side up on the smoker grate and add the soaked apple wood chips to the smoker box; smoke for approximately 8-10 hours or until the internal temperature reaches 195°F, spritzing with apple cider vinegar every hour to keep it moist.
  5. Step 5: Remove the brisket from the smoker, wrap it tightly in foil, and let it rest for at least 45 minutes before slicing against the grain into 1/4-inch thick slices to serve.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Smoked Beef Brisket with Ancho Chili Rub take to make?

Total time is about 620 minutes (20 min prep + 600 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Smoked Beef Brisket with Ancho Chili Rub?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef brisket from drying out.

Can I substitute ingredients in Slow-Smoked Beef Brisket with Ancho Chili Rub?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Smoked Beef Brisket with Ancho Chili Rub for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Smoked Beef Brisket with Ancho Chili Rub?

American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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