Smoky Mesquite BBQ Beef Brisket with Charred Corn Salsa
Tender smoked beef brisket rubbed with mesquite spices, served alongside a vibrant charred corn and tomato salsa bursting with fresh flavors. This bbq & smoked-inspired beef (gluten free) ready in about 380 minutes blends beef brisket, mesquite seasoning, kosher salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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
- 3 lbs beef brisket
- 2 tbsp mesquite seasoning
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp olive oil
- 2 cups fresh corn kernels
- 1 cup, halved cherry tomatoes
- 1/2 cup, finely diced red onion
- 1, seeded and minced jalapeño
- 1/4 cup, chopped fresh cilantro
- 2 tbsp lime juice
- 1 tsp honey
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Smoky Mesquite BBQ Beef Brisket with Charred Corn Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
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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