Tucson-Inspired Mesquite-Smoked Beef Brisket with Ancho Chile Rub

By AislePrompt Editorial · ·

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.

Slow-smoked beef brisket infused with a bold ancho chile and mesquite spice rub, capturing the essence of Arizona’s regional barbecue traditions. This American-inspired beef recipe, ready in about 620 minutes, pairs beef brisket, ancho chile powder, 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: 20 min Cook: 600 min Serves 8 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 2 tbsp ancho chile powder, 1 tbsp paprika, 2 tbsp brown sugar, 1 tbsp garlic powder, 1 tbsp kosher salt, and 1 tbsp black pepper in a bowl to create the spice rub.
  2. Step 2: Rub 2 tbsp olive oil evenly over the entire 4 lb beef brisket, then coat thoroughly with the ancho chile spice rub, pressing firmly to adhere.
  3. Step 3: Preheat your smoker to 225°F and add the soaked 2 cups mesquite wood chips to the smoke box. Place the brisket fat side up on the smoker grate.
  4. Step 4: Smoke the brisket for approximately 8-10 hours, maintaining 225°F, until the internal temperature reaches 195°F and the meat is tender to a fork.
  5. Step 5: Remove the brisket from the smoker and let it rest wrapped in foil for 30 minutes before slicing thinly against the grain to serve.

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