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.
