Smokehouse Brisket Recipe


A wonderful Southwestern Barbecue Brisket recipe with exceptional flavor.

Southwestern Style Dry Rub seasonings will season this brisket to perfection. Indirect grilling is the preferred method of cooking for this recipe.


  • 1/4 Cup Jake's Southwestern Hickory Dry Rub
  • One 4 to 5 Pound Brisket

Basting Liquid

  • 2 cups water
  • 2 tablespoons vegetable oil
  • 1 tablespoon cider vinegar
  • 1 tablespoon dry rub

Season all sides of the brisket with an even coating of the Southwestern Dry rub. Allow it to rest at room temperature for one hour. Prepare your cooker for indirect grilling. Combine the basting liquid ingredients. Cook the brisket for one hour, then turn it over, baste it, and add more charcoal if needed. 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 salad, warmed tortillas and salsa.

Selecting a Good Brisket

Buy good brisket meat, check with your grocer or butcher for the best cuts. The brisket should have good marbling between white fat and dark colored meat. The fat should be distributed throughout the meat rather than just in one area.

Cooking brisket low and slow is the preferred method and there is less size shrinkage of the meat when cooking at lower temperatures.

Thirdly, it is very important to slice the brisket correctly. Brisket must be sliced thinly and sliced against the grain. If brisket is not sliced against the grain, it can be tough and dry.


This product was added to our catalog on Wednesday 20 September, 2017.

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