Grilled Southwestern-Style Brisket
(Tender, smoky, and boldly seasoned with a Tex-Mex twist!)
This recipe combines the slow-cooked tenderness of traditional brisket with the vibrant spices of the American Southwest — think smoky chili, cumin, garlic, and lime. Perfect for backyard grilling or weekend cookouts!
🕒 Total Time: 4–6 hours (mostly grilling time)
🍖 Serves: 6–8
🌶️ Ingredients
For the Brisket:
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1 whole beef brisket, about 3–4 lbs (trimmed of excess fat)
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2 tbsp olive oil
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1 lime, juiced
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2 cloves garlic, minced
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1 tbsp chili powder
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1 tbsp smoked paprika
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2 tsp ground cumin
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1 tsp dried oregano
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1 tsp onion powder
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½ tsp ground black pepper
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1 tsp salt
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½ tsp cayenne pepper (optional for heat)
For Basting (optional):
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½ cup beef broth
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2 tbsp lime juice
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1 tbsp Worcestershire sauce
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1 tbsp olive oil
For Serving (optional):
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Warm tortillas or cornbread 🌽
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Grilled corn, beans, or coleslaw
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Fresh cilantro and lime wedges
🔥 Instructions
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Prepare the Brisket Rub:
In a small bowl, mix:-
Chili powder, smoked paprika, cumin, oregano, onion powder, garlic, salt, pepper, cayenne, olive oil, and lime juice.
Rub this mixture all over the brisket until evenly coated.
Wrap in plastic wrap and refrigerate for at least 2 hours (overnight is best).
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Preheat the Grill:
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Heat your gas or charcoal grill for indirect grilling.
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Aim for a steady temperature of 275–300°F (135–150°C).
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If using charcoal, push coals to one side.
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Add a few soaked wood chips (mesquite or hickory) for smoky flavor.
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Grill the Brisket:
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Place the brisket fat side up on the cooler side of the grill.
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Close the lid and cook slowly for 3½–5 hours, depending on size.
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Every hour, brush lightly with the basting mixture to keep it moist.
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Maintain consistent temperature and avoid frequent lid opening.
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Check for Doneness:
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Internal temperature should reach 190–200°F (88–93°C) for tender brisket.
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When done, remove from grill and rest for 20–30 minutes, covered loosely with foil.
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Slice and Serve:
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Slice brisket against the grain into thin slices.
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Serve with lime wedges, grilled veggies, and your favorite sides.
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🌮 Serving Suggestions
Pair your Southwestern brisket with:
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Mexican-style corn salad (elote) 🌽
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Black beans and rice
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Avocado salsa or pico de gallo
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Warm tortillas for brisket tacos 🌯
💡 Tips for Perfect Southwestern Brisket
✅ Keep the grill temperature low and steady — slow cooking makes it tender.
✅ Use a meat thermometer to avoid over- or under-cooking.
✅ Resting the meat is essential for juicy slices.
✅ Add a touch of brown sugar or honey to the rub if you prefer a sweet-spicy balance.
🧂 Optional Southwest-Style Marinade (Alternative Flavor)
Whisk together:
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½ cup orange juice
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¼ cup lime juice
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3 tbsp olive oil
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1 tbsp chili powder
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2 cloves garlic, minced
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1 tbsp brown sugar
Marinate the brisket overnight for a citrus-spiced twist before grilling.
Grill Recipes for Steak INGREDIENTS
Dry Rub
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 2 teaspoons ground coriander
- 2 teaspoons salt
- 2 teaspoons cumin
- 1 teaspoon onion powder
- 1 teaspoon oregano, dried
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 2 cups water
- 2 tablespoons vegetable oil
- 1 tablespoon cider vinegar
- 1 tablespoon dry rub
Combine the dry ingredients, mixing well. Combine the basting liquid ingredients. Season all sides of the brisket with an even coating of the Southwestern brisket rub. Allow it to rest at room temperature for one hour. Prepare your cooker for indirect grilling. Cook the brisket for one hour, then turn it over, baste it, and add more charcoal. Continue cooking the brisket, basting the meat and checking the internal temperature every half hour, and adding charcoal every hour. Remove the grilled brisket when the internal temp reaches 185° F. Give it a rest for a half an hour, slice thinly and serve with warmed tortillas and salsa. The grill recipe for steak is ready to serve...nice one ! Enjoy the party !
