Smoked Mesquite Brisket with Arizona Chili Rub

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

Tender smoked brisket infused with a bold Arizona chili and spice rub, perfect for outdoor BBQ gatherings. This american-inspired grilling ready in about 660 minutes pairs beef brisket, brown sugar, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 60 min Cook: 600 min Serves 8 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, mix 2 tbsp brown sugar, 2 tbsp paprika, 1 tbsp ground cumin, 1 tbsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp salt, and 1 tsp black pepper to create the spice rub.
  2. Step 2: Rub 2 tbsp vegetable oil evenly over the entire 5 lb beef brisket. Generously coat the brisket with the spice rub, pressing it into the meat. Wrap tightly in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  3. Step 3: Preheat your smoker to 225°F and add the soaked 2 cups mesquite wood chips to create smoke.
  4. Step 4: Place the brisket fat side up on the smoker grate. Smoke for 8-10 hours, maintaining 225°F, until the internal temperature reaches 195°F and the meat is tender.
  5. Step 5: Remove brisket, wrap in foil, and let rest for 1 hour before slicing thinly against the grain to serve.

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Frequently asked questions

How long does Smoked Mesquite Brisket with Arizona Chili Rub take to make?

Total time is about 660 minutes (60 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 Smoked Mesquite Brisket with Arizona 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 Smoked Mesquite Brisket with Arizona 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 Smoked Mesquite Brisket with Arizona 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 Smoked Mesquite Brisket with Arizona Chili Rub?

American grilling 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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