Smoky Mesquite BBQ Beef Brisket with Charred Corn Salsa

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

Tender smoked beef brisket rubbed with mesquite spices, served alongside a vibrant charred corn and tomato salsa bursting with fresh flavors. This beef recipe (gluten free), ready in about 380 minutes, pairs beef brisket, mesquite seasoning, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 360 min Serves 6 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your smoker or grill to 225°F. Rub 3 lbs beef brisket all over with 2 tbsp mesquite seasoning, 1 tbsp kosher salt, and 1 tbsp black pepper, pressing firmly to coat evenly.
  2. Step 2: Place the brisket on the smoker grate fat side up. Smoke for about 6 hours or until the internal temperature reaches 195°F, spritzing every hour with 1/2 cup water to maintain moisture.
  3. Step 3: While the brisket smokes, heat 2 tbsp olive oil in a cast iron skillet over medium-high heat. Add 2 cups fresh corn kernels and cook for 5-6 minutes, stirring occasionally, until kernels are slightly charred and fragrant.
  4. Step 4: Transfer the charred corn to a bowl and stir in 1 cup halved cherry tomatoes, 1/2 cup finely diced red onion, 1 minced jalapeño (seeded), 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, and 1 tsp honey. Mix well and set aside to let flavors meld.
  5. Step 5: Once the brisket is done, remove it from the smoker and let it rest for 30 minutes tented loosely with foil. Slice against the grain into thin slices.
  6. Step 6: Serve the sliced brisket warm with a generous scoop of the charred corn salsa on the side for a smoky and fresh contrast.

Frequently asked questions

How long does Smoky Mesquite BBQ Beef Brisket with Charred Corn Salsa take to make?

Total time is about 380 minutes (20 min prep + 360 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 Smoky Mesquite BBQ Beef Brisket with Charred Corn Salsa?

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 Smoky Mesquite BBQ Beef Brisket with Charred Corn Salsa?

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 Smoky Mesquite BBQ Beef Brisket with Charred Corn Salsa for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.

Is Smoky Mesquite BBQ Beef Brisket with Charred Corn Salsa gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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