Smoked Mexican-Style Brisket

🔥 Why You’ll Love This Brisket

• Deep, smoky bark with spicy Mexican seasoning
• Butter-braised and juicy to the core
• Perfect for tacos, sandwiches, bowls, or slicing straight from the board
• Even better as leftovers

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🧂 Ingredients (Serves ~10–12)

• 1 packer brisket, trimmed (leave ¼-inch fat cap)
• 2 tbsp Meat Church Dia de la Fajita Seasoning (or any fajita-style blend)
• 1 tbsp coarse black pepper
• Hot sauce, like Cholula (used as binder)
• 2 sticks unsalted butter, sliced into pats
• 1 cup beef stock or broth
• Tortillas or buns for serving
• Fixings: chopped onions, fresh cilantro, lime wedges, jalapeños, salsa, etc.

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🔧 Tools You’ll Need

• Smoker (with strong wood: mesquite, oak, hickory, pecan)
• Steam pan + heavy-duty foil
• Instant-read thermometer
• Fat separator

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👨‍🍳 Step-by-Step Instructions

1. 🔥 Prepare the Smoker

Heat to 250°F using strong-flavored wood.

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2. 🔪 Brisket Preparation

• Trim the brisket: remove silver skin and thick fat, leaving ¼" fat cap.
• Rub hot sauce all over the brisket.
  (Acts as a binder for seasoning and enhances smoke flavor.)

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3. 🧂 Season the Brisket

• First, rub with coarse black pepper to help build a bark.
• Then, apply fajita seasoning generously on all sides.
• Let rest 30 minutes minimum or overnight in fridge for max flavor.

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4. 🌫️ Smoke the Brisket

• Place brisket fat-side up directly on smoker grates.
• Smoke at 250°F until it reaches an internal temp of 170°F and bark is firm (~7–8 hours depending on size).

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5. 🧈 Wrap & Slow Cook

• Transfer brisket to a full steam pan.
• Top with butter pats and pour beef stock around the meat.
• Cover tightly with foil.
• Continue smoking until internal temp reaches 200–209°F and brisket is probe tender.
  (Can increase temp to 300–325°F if you're short on time.)

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6. 🛑 Rest & Finish

• Let brisket rest for at least 15–30 minutes in a warm place.
• Strain drippings using a fat separator and reserve juices.
• Chop brisket into bite-sized pieces and toss with some of the drippings.

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🌮 How to Serve It

• Taco-style: in tortillas with onions, cilantro, lime, and salsa
• Slider-style: on soft buns with BBQ or chile verde sauce
• Platter-style: with rice, beans, grilled corn, and avocado
• Leftovers: Stuffed in quesadillas, nachos, or breakfast burritos

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✅ Tips for Success

• Use a thermometer – don’t go by time alone
• Rest before slicing – crucial for keeping it juicy
• Bold wood = bold flavor – mesquite or hickory are ideal
• Don't skip the butter + stock step – it locks in moisture and infuses flavor

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📝 Final Thoughts

This Smoked Mexican-Style Brisket is the kind of dish that wins over guests and leaves them asking for seconds. Whether for game day, backyard cookouts, or Sunday family feasts, it delivers unforgettable flavor every single time.