Smoked Mesquite Brisket with Arizona Chili Rub

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender smoked brisket infused with a bold Arizona chili and spice rub, perfect for outdoor BBQ gatherings. This american-inspired bbq & smoked 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.

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.

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 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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