Slow-Smoked Texas Brisket with Charred Corn Relish

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Tender, smoky brisket slow-cooked to perfection, paired with a vibrant charred corn relish that adds sweetness and acidity. This American-inspired barbecue recipe, ready in about 375 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 520 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

• 4 lbs beef brisket
• 2 tbsp kosher salt
• 2 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 cup charred corn kernels
• 1 medium, diced red bell pepper
• 1 small, seeded and minced jalapeño
• 2 tbsp lime juice
• 1/4 cup chopped fresh cilantro
• 2 tbsp olive oil

Instructions

1. Step 1: Combine 2 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 the entire surface of the 4 lbs beef brisket. Wrap brisket tightly in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
2. Step 2: Preheat your smoker to 225°F. Place the brisket fat side up on the smoker grate and smoke for approximately 6 hours, or until the internal temperature reaches 195°F, spritzing with apple cider vinegar every hour to maintain moisture.
3. Step 3: While brisket smokes, heat 2 tbsp olive oil in a skillet over medium-high heat. Add 1 cup charred corn kernels, 1 diced medium red bell pepper, and 1 minced small jalapeño. Sauté for 4-5 minutes until vegetables are tender and edges begin to brown.
4. Step 4: Remove skillet from heat and stir in 2 tbsp lime juice and 1/4 cup chopped fresh cilantro. Season with salt to taste and set aside to let flavors meld.
5. Step 5: Once brisket reaches 195°F, remove from smoker and wrap in foil. Let rest for 30 minutes before slicing thinly against the grain. Serve slices topped with the charred corn relish for a smoky, bright finish.