Spiced Mesquite-Smoked Beef Brisket with Charred Salsa Verde

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

Slow-smoked beef brisket infused with mesquite smoke and served with a bright charred tomatillo salsa verde. This mexican-inspired bbq & smoked ready in about 400 minutes blends beef brisket, kosher salt, black pepper 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 570 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.

Prep: 40 min Cook: 360 min Serves 6 Mexican cuisine 570 cal/serving
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Ingredients

Instructions

  1. Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp ground coriander, and 1 tbsp garlic powder in a bowl. Rub this spice mix evenly over all sides of 3 lbs beef brisket. Let it sit at room temperature for 30 minutes.
  2. Step 2: Soak 2 cups mesquite wood chips in water for 30 minutes. Preheat smoker or grill to 225°F, adding soaked mesquite chips to produce smoke.
  3. Step 3: Smoke brisket low and slow for about 6 hours, maintaining temperature and smoke, until internal temperature reaches 195°F and meat is tender.
  4. Step 4: While brisket smokes, char 8 husked tomatillos and 1 jalapeño pepper directly on grill grates over medium-high heat, turning occasionally until blackened and softened, about 8 minutes.
  5. Step 5: Transfer charred tomatillos and jalapeño to a blender; add 1/2 cup fresh cilantro, 2 tbsp fresh lime juice, 2 tbsp olive oil, and 1/2 tsp salt. Blend until smooth but slightly chunky.
  6. Step 6: Slice rested brisket against the grain and serve with charred salsa verde spooned over the top.

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Frequently asked questions

How long does Spiced Mesquite-Smoked Beef Brisket with Charred Salsa Verde take to make?

Total time is about 400 minutes (40 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 Spiced Mesquite-Smoked Beef Brisket with Charred Salsa Verde?

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 Spiced Mesquite-Smoked Beef Brisket with Charred Salsa Verde?

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 Spiced Mesquite-Smoked Beef Brisket with Charred Salsa Verde 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.

What goes well with Spiced Mesquite-Smoked Beef Brisket with Charred Salsa Verde?

Mexican 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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