Smoked Brisket al Carbón with Mesquite and Citrus Spritz
In Northern Mexico, grilling and smoking meats over mesquite has long been a way of life. While Texas brisket has become legendary for its simplicity of salt and pepper, Mexican-style brisket takes a bolder path with earthy chiles, citrus, and firewood that burns hot and fragrant. This Smoked Brisket al Carbón is my rendition of those northern traditions rather than an authentic recipe, combining the rustic flavors of ancho and guajillo chiles with a hint of cumin and the savory punch of Revolution Barbecue Texas Beef BBQ Rub. Cooked on a Weber Smokey Mountain with mesquite wood chunks, the brisket develops a rich mahogany bark layered with smoke and spice. A spritz made from Mexican Coke, orange juice, and vinegar adds sweetness, brightness, and tang throughout the cook, creating a bark that is both complex and balanced. After resting, each slice is tender and deeply flavored, ready to be served with warm tortillas, salsa roja, and pickled onions. This recipe captures the heart of brisket al carbón, a dish that bridges Texas barbecue with the bold traditions of Northern Mexico.
Mesquite Smoked Brisket al Carbón with Citrus and Mexican Coke Spritz (WSM Version)
12
30 minutes
10 hours
690
American
Main Dish
This recipe delivers a brisket that celebrates the bold mesquite-driven flavors of Mexican-style barbecue while maintaining the craftsmanship of classic low and slow smoking. It is my personal rendition of brisket al carbón, inspired by tradition but not intended as an authentic version. By layering Revolution Barbecue Texas Beef BBQ Rub with the depth of ancho and guajillo chile powders and the earthy bite of cumin, the brisket takes on a profile that is smoky, spicy, and slightly sweet. Cooking over mesquite wood on a Weber Smokey Mountain creates an unmistakable aroma and character that defines carne al carbón in Northern Mexico. The spritz of Mexican Coke, orange juice, and vinegar is more than a moisture aid; it caramelizes into the bark, enhancing sweetness and tang while balancing the strong mesquite smoke. Adding beef tallow at the wrap stage infuses richness, keeping the meat moist and amplifying beef flavor. A double rest—first on the counter, then in a cooler—ensures the brisket is tender and juicy. The result is a brisket that feels rooted in tradition yet elevated with thoughtful touches, perfect for slicing and serving alongside tortillas, salsa, and fresh garnishes.
Ingredients
For the Brisket
- 1 whole packer brisket, 12 to 14 pounds, trimmed
- 3 tablespoons Revolution Barbecue Texas Beef BBQ Rub
- 2 tablespoons ground ancho chile
- 2 tablespoons ground guajillo chile
- 1 tablespoon ground cumin
- 2 tablespoons beef tallow
For the Spritz
- 1 cup Mexican Coke
- 1 cup pulp free orange juice
- ½ cup white vinegar
Optional for Serving
- Warm corn or flour tortillas
- Salsa roja or salsa verde
- Pickled red onions
- Fresh avocado slices
Directions
Season the Brisket: Trim the brisket and apply a generous coat of Revolution Barbecue Texas Beef BBQ Rub, followed by ground ancho, guajillo, and cumin. Press the seasoning into the meat to form an even layer. Let the brisket sit while you prepare the smoker.
Prepare the Smoker: Set up your Weber Smokey Mountain using a modified Minion Method. Place an empty charcoal chimney in the center of the lower grate and arrange lump charcoal around it in a circular ring. As you build the ring, some charcoal may fall into the center—once you are done arranging, carefully lift the chimney and remove any charcoal that fell into the center void. Place two chunks of mesquite into the cleared center space. Then, on top of the outer charcoal ring, place one mesquite chunk near each of the three bottom vents, for a total of three additional chunks. Leave the water pan dry to act as a diffuser. Fill a chimney completely with charcoal, light it, and once all the briquettes are fully lit, dump the entire chimney into the center void on top of the mesquite chunks. Assemble the smoker, open all vents until the cooker reaches 250 degrees Fahrenheit, then adjust the bottom vents to maintain temperature while keeping the top vent fully open.
Start the Cook: Place the brisket fat side down on the smoker grate. Close the lid and allow the smoke to roll. Do not open the smoker for the first three hours.
Spritz and Manage the Fire: Once bark begins to set, spritz the brisket every hour with a mixture of Mexican Coke, orange juice, and white vinegar. At the same time, check the fire and add 1 to 2 mesquite chunks as needed to keep a steady stream of clean smoke. Continue cooking until the bark is dark and firm, approximately 3-4 hours. The internal temperature should be roughly 170 degrees.
Wrap with Tallow: Lay out butcher paper and spread beef tallow on it. Place the brisket on top, wrap tightly, and return it to the smoker. Continue cooking for another 2-3 hours until the brisket reaches 203 to 205 degrees Fahrenheit and feels probe tender in the flat.
Rest the Brisket: Remove the brisket from the smoker and let it rest unwrapped on the counter for 30 minutes. Then place the wrapped brisket in a cooler for 1 ½ hours.
Slice and Serve: Slice the brisket against the grain and serve with tortillas, salsa, pickled onions, and avocado if desired.
