Tex-Mex Brisket Recipe | BBQ Dry Rub Low & Slow

Brisket is the holy grail of BBQ — and with a Tex-Mex dry rub, it gets even better. The Tex-Mex BBQ Rub with cumin, smoked paprika, and chili gives the meat a deep, smoky bark with a slight kick. Low & slow, patient, and more than worth the effort.

What do you need?

Preparation

Trim excess fat from the brisket — leave a layer of ±6mm for flavor and protection. Lightly coat with olive oil and generously rub with Tex-Mex BBQ Rub. Let it rest in the refrigerator for at least 2 hours, preferably overnight.

🔥 Order the Tex-Mex BBQ Rub? Freshly mixed after your order — not off the shelf.

→ Order Tex-Mex BBQ Rub — €9.95    → 3-Evening Pack — 3 rubs of your choice

Preparation on the BBQ (low & slow)

  1. Preheat the BBQ to indirect heat: 110–120°C.
  2. Place the brisket fat-side up on the grate.
  3. Smoke for 6–8 hours without opening. Use hickory or mesquite for an authentic Texan smoke flavor.
  4. Wrap the brisket tightly in butcher paper when the core temperature reaches 70°C (the stall). → What is the BBQ Stall?
  5. Continue cooking until a core temperature of 93–95°C — another 2–4 hours.
  6. Let it rest in the foil for at least 1 hour before slicing.

Preparation in the oven

  1. Preheat the oven to 120°C (convection).
  2. Place the brisket in an oven dish and add a splash of beef broth.
  3. Cover with foil and cook for 6–8 hours until a core temperature of 93–95°C.
  4. Remove the foil and set the oven to 220°C for 20–30 minutes for a crispy bark.
  5. Let it rest for at least 30 minutes before slicing.

Tips for the perfect brisket

  • Always slice against the grain — otherwise the meat will be tough
  • The stall around 70°C can take hours — just be patient
  • Butcher paper gives a better bark than foil
  • Point cut has more fat and is juicier than flat cut — ideal for beginners
  • Poke test: thermometer slides in like butter = ready

→ The Bark and the Smoke Ring: what is it and how does it form?
→ Complete temperature guide for all meat types

How much brisket do you need?

Brisket shrinks 40–50% during cooking. Count on about 400–500 grams raw per person as a main course.

→ How much brisket per person? Complete guide
→ How much BBQ rub per kilo of meat?

Serving

Slice the brisket into thin slices against the grain. Serve with pinto beans, jalapeño cornbread, and a fresh coleslaw.

→ Cornbread recipe
→ Coleslaw recipe
→ BBQ Baked Beans recipe

Complete your Tex-Mex menu

→ Elote — Mexican Street Corn (side dish)
→ Smoky Black Bean & Corn Salsa (dip/side dish)
→ Tex-Mex Chicken BBQ Recipe
→ All about Tex-Mex BBQ Rub — flavor profile & tips

More low & slow recipes

→ Order the Tex-Mex BBQ Rub
→ Starter Pack — 3 bags of 100g of your choice
→ 3-Evening Pack — try 3 flavors