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

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

Tender, smoky beef brisket slow-cooked to perfection, served with vibrant Latin-American style grilled vegetables and tangy chimichurri sauce. This latin american-inspired bbq & smoked ready in about 440 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 paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 3 tbsp olive oil
• 1 large, sliced red bell pepper
• 2 medium, sliced lengthwise zucchini
• 1 large, quartered red onion
• 1 cup, chopped fresh parsley
• 1/2 cup, chopped fresh cilantro
• 1/4 cup red wine vinegar
• 3 cloves minced garlic
• 1/2 tsp red pepper flakes
• 1/2 cup olive oil (for chimichurri)

Instructions

1. Step 1: Preheat your smoker or grill to 225°F. Combine 2 tbsp kosher salt, 2 tbsp black pepper, 1 tbsp paprika, 1 tbsp garlic powder, and 1 tbsp onion powder in a bowl. Rub this dry spice mix evenly over the entire 4 lbs beef brisket.
2. Step 2: Place the brisket fat side up on the smoker grates. Smoke for 6-7 hours, maintaining 225°F, until internal temperature reaches 195°F and the meat is tender enough to pull apart.
3. Step 3: While the brisket smokes, toss 1 large sliced red bell pepper, 2 medium sliced zucchini lengthwise, and 1 large quartered red onion with 3 tbsp olive oil, salt, and pepper. Grill vegetables over medium heat for 8-10 minutes, turning occasionally until they have grill marks and are tender.
4. Step 4: For the chimichurri, combine 1 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, 1/4 cup red wine vinegar, 3 minced garlic cloves, 1/2 tsp red pepper flakes, and 1/2 cup olive oil in a bowl. Stir well and let sit at room temperature for 15 minutes to meld flavors.
5. Step 5: Once brisket is done, let rest for 20 minutes before slicing thinly against the grain. Serve sliced brisket alongside grilled vegetables, drizzling chimichurri sauce over the top.