• Prep Time: NA
  • Cooking Time: NA
  • Serves: 8

Spice Rubbed Oven-Smoked Brisket - Hispanic Kitchen

  • Recipe Submitted by on

Category: Beef

 Ingredients List

  • Ingredients:
  • Meat:
  • 3½ to 4 pounds beef brisket
  • Dry Rub:
  • ¼ cup chili powder
  • 1 tablespoon each of the following spices:
  • Smoked paprika
  • Granulated garlic
  • Onion powder
  • Mustard powder
  • Ground oregano
  • Black pepper
  • Cumin
  • 3 tablespoon brown sugar
  • ½ tablespoon coriander
  • Salt to taste
  • * You will also need 5 cups of hickory wood chips



1. Combine all of the ingredients to make the dry rub. Season with salt to taste. Generously rub the spice mix all over the brisket and work it in with hands. Wrap tightly with plastic wrap and let it chill overnight.

2. Remove the brisket from refrigerator at least 1 hour before roasting. Add the wood chips to a large bowl and cover with cool water, let soak for 1 hour.

3. Preheat oven to 250ºF.

4. To the bottom of roasting pan, add 1/3 of drained wood chips. Spread out evenly. Insert your roasting rack. Remove the brisket from the plastic and wrap it in a couple of layers of heavy duty foil paper. Set on roasting rack, cover and roast for 7½ to 9 hours. Set the timer for every 2 hours to check on wood chips, add more when needed and a drizzle of the water they are soaking in. Let brisket rest before carving against the grain. Strain the brisket juices and pour over carved beef. Serve as-is or with warm corn tortillas and salsa for tacos. Yields up to 8 servings.

Notes: Here are some great tips from my friend Lynn. For a thin-sliced brisket, internal temperature should be 185ºF. For thick-sliced brisket, internal temperature should be 195ºF. For pulled brisket, temperature should be about 225º to 250ºF. An instant-read thermometer is your best tool! You might want to saute onions and jalapeños with leftover brisket slices for some great tacos!

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