Smoked Mesquite Brisket with Arizona Chili Rub

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender smoked brisket infused with a bold Arizona chili and spice rub, perfect for outdoor BBQ gatherings. This American-inspired grilling recipe, 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

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

5 lbs beef brisket
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
1 tsp black pepper
2 cups soaked in water for 30 minutes mesquite wood chips
2 tbsp vegetable oil

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

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.
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.
Step 3: Preheat your smoker to 225°F and add the soaked 2 cups mesquite wood chips to create smoke.
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.
Step 5: Remove brisket, wrap in foil, and let rest for 1 hour before slicing thinly against the grain to serve.