Slow-Smoked Texas-Style Beef Brisket with Latin-Inspired Chimichurri

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

Tender slow-smoked beef brisket paired with a zesty Latin American chimichurri sauce to bring a vibrant contrast. This latin american-inspired bbq & smoked ready in about 620 minutes pairs pounds beef brisket, tablespoons kosher salt, tablespoons black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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 Latin American cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your smoker to 225°F. Rub 4 pounds of beef brisket evenly with 2 tablespoons kosher salt, 2 tablespoons black pepper, 1 tablespoon smoked paprika, and 1 tablespoon garlic powder, massaging the spices into the meat.
  2. Step 2: Place the brisket fat side up on the smoker grate and smoke for 8-10 hours, or until the internal temperature reaches 195°F and the meat feels tender when probed.
  3. Step 3: While the brisket smokes, prepare the chimichurri: combine 1 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, 1 tablespoon chopped fresh oregano, 3 tablespoons red wine vinegar, 1/4 cup olive oil, 3 minced garlic cloves, and 1/2 teaspoon red pepper flakes in a bowl. Stir until well blended and let sit at room temperature for flavors to meld.
  4. Step 4: Remove the brisket from the smoker and let rest covered in foil for 30 minutes before slicing thinly against the grain.
  5. Step 5: Serve the sliced brisket drizzled generously with the chimichurri sauce for a bright, herbaceous finish.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Smoked Texas-Style Beef Brisket with Latin-Inspired Chimichurri 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 Texas-Style Beef Brisket with Latin-Inspired Chimichurri?

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 pounds beef brisket from drying out.

Can I substitute ingredients in Slow-Smoked Texas-Style Beef Brisket with Latin-Inspired Chimichurri?

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 Texas-Style Beef Brisket with Latin-Inspired Chimichurri 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 Texas-Style Beef Brisket with Latin-Inspired Chimichurri?

Latin 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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