Slow-Smoked Texas-Style Beef Brisket with Latin-American Mojo

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A tender, smoky beef brisket infused with a zesty Latin-American mojo marinade, perfect for a flavorful backyard barbecue. This latin american-inspired bbq & smoked ready in about 620 minutes pairs pounds beef brisket, olive oil, fresh lime juice 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 pounds beef brisket
• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• 1/4 cup orange juice
• 6 cloves garlic cloves, minced
• 2 tsp ground cumin
• 1 tbsp dried oregano
• 2 tsp smoked paprika
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp chipotle peppers in adobo, minced
• 1/4 cup fresh cilantro, chopped
• 2 medium yellow onions, sliced

Instructions

1. Step 1: In a large bowl, combine 1/4 cup olive oil, 1/4 cup fresh lime juice, 1/4 cup orange juice, 6 minced garlic cloves, 2 tsp ground cumin, 1 tbsp dried oregano, 2 tsp smoked paprika, 2 tsp salt, 1 tsp black pepper, and 1 tbsp minced chipotle peppers in adobo; whisk until well blended to create the mojo marinade.
2. Step 2: Place 5 pounds beef brisket in a large resealable plastic bag and pour the mojo marinade over it, massaging to coat evenly. Add 1/4 cup chopped fresh cilantro and seal the bag, refrigerate and marinate for at least 8 hours or overnight.
3. Step 3: Remove the brisket from the marinade and pat dry with paper towels. Preheat your smoker to 225°F and add wood chips of your choice for smoke.
4. Step 4: Place 2 sliced medium yellow onions directly on the smoker rack and set the brisket on top of the onions, fat side up. Smoke the brisket for 8-10 hours until the internal temperature reaches 195°F to 205°F, checking every hour.
5. Step 5: Once done, wrap the brisket tightly in foil and let it rest for 1 hour to allow juices to redistribute before slicing against the grain and serving.