Wood-Fired Smoked Brisket with Charred Jalapeño Salsa

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Tender smoked brisket infused with rich wood-fired flavor served alongside a spicy charred jalapeño salsa that adds a smoky heat. This beef recipe, ready in about 400 minutes, pairs beef brisket, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Ingredients

• 4 lbs beef brisket
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 4 medium jalapeños
• 1 small red onion
• 2 tbsp fresh lime juice
• 1/4 cup chopped cilantro leaves
• 2 tbsp olive oil
• 2 cups hickory wood chips

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Instructions

1. Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp smoked paprika, and 1 tbsp garlic powder in a bowl. Rub this spice mix evenly over the entire surface of the 4 lb beef brisket, pressing to adhere. Let rest at room temperature for 30 minutes.
2. Step 2: Prepare your smoker by heating to 225°F and adding 2 cups hickory wood chips for smoke. Place the brisket fat side up on the grill grates and smoke for about 6 hours, maintaining 225°F, until internal temperature reaches 195°F and the meat is tender.
3. Step 3: While the brisket smokes, char 4 medium jalapeños and 1 small red onion directly over medium-high heat on a grill or in a cast iron pan for 8-10 minutes, turning occasionally, until blackened and softened.
4. Step 4: Remove the charred jalapeños and onion, peel off any burnt skin, then finely chop and transfer to a bowl. Add 2 tbsp fresh lime juice, 1/4 cup chopped cilantro leaves, and 2 tbsp olive oil. Mix thoroughly to create a smoky, spicy salsa.
5. Step 5: Once the brisket is done, let it rest for 20 minutes covered loosely with foil. Slice against the grain and serve with the charred jalapeño salsa spooned generously on top.