Mexican Coke Smoked Brisket with Texas Beef BBQ Rub
When we lived in the Inland Empire of Southern California, we fell in love with SoCal-style BBQ—bold, flavorful, and uniquely influenced by the region's culture. This Mexican Coke Smoked Brisket brings those memories to life. Using Tapatio Hot Sauce as a binder, our Texas Beef BBQ Rub for seasoning, and oak wood for smoke, this brisket captures the essence of SoCal BBQ. The secret ingredient? Mexican Coca-Cola, made with real cane sugar, which adds a sweet glaze to the smoky beef. Look for the iconic glass bottles labeled "hecho en Mexico" to experience the authentic flavors of this classic dish.
SoCal-Style Brisket: Smoky, Sweet, and Bold with a Mexican Coke Twist
Glenn Connaughton
10
30 minutes
13 hours
510
American
Main Dish
This Mexican Coke Smoked Brisket is a tribute to the bold flavors of Southern California BBQ. The key ingredient, Mexican Coca-Cola, made with real cane sugar, adds a subtly sweet glaze that perfectly complements the smoky oak wood and rich beef. Our Texas Beef BBQ Rub brings it all together with its savory blend of black pepper, garlic, onion, and bell peppers, creating a bold crust that enhances every bite. Tapatio Hot Sauce as the binder adds a tangy kick, while the low-and-slow smoking method ensures melt-in-your-mouth tenderness. This brisket is a flavorful masterpiece perfect for any BBQ enthusiast!
Ingredients
- 1 (12–14 pound) USDA Prime beef brisket
- 3 tablespoons Tapatio Hot sauce
- ¼ cup Revolution Barbecue Texas Beef BBQ Rub
- 12 ounce bottle of Mexican Coca-Cola (made with cane sugar)
- 1/2 cup water
Directions
Prepare the Brisket: Trim the brisket, leaving a fat cap of about ½ inch thick. Remove any hard fat or silver skin, as these won’t render during cooking. Pat the brisket dry with paper towels.
Season the Brisket: Rub the brisket all over with Tapatio Hot Sauce as a binder, then generously coat all sides with Revolution Barbecue Texas Beef BBQ Rub. Let the seasoned brisket rest at room temperature while you prepare the smoke
Preheat the Smoker: Build a fire using oak wood or a combination of wood and charcoal. Bring the smoker to 250°F, ensuring a clean, light smoke.
Mix the Spritz: Combine the Mexican Coke and water in a compression sprayer. Prime the sprayer to prepare for use.
Smoke the Brisket: Place the brisket fat-side up on the smoker with the point facing the firebox. Smoke for about 8 hours, lightly spritzing the brisket every 45 minutes with the Mexican Coke mixture. Replenish wood as needed to maintain steady smoke.
Wrap and Finish Cooking: When the brisket reaches an internal temperature of 170°F, wrap it tightly in heavy-duty aluminum foil with the remaining spritz liquid. Crimp the edges of the foil to seal in the moisture. Return the brisket to the smoker and continue cooking until it reaches an internal temperature of 203°F, about 2–3 hours.
Rest the Brisket: Remove the brisket from the smoker and carefully open the foil to let the steam escape for 3 minutes. Reseal the foil and place the brisket in an insulated cooler to rest for 1 hour.
Slice and Serve: Unwrap the brisket over a baking sheet to catch the juices. Locate the point where the grain changes direction, typically halfway between the flat and the point. Slice the flat against the grain into slices about the width of a No. 2 pencil. Turn the point 90 degrees and slice against the grain. Drizzle the collected meat juices over the sliced brisket and serve.
