Special thanks to our charcoal grilling friends at MASTERBUILT for sharing this Mexican-inspired recipe during our May, Grilling for Gold recipe tour.
Why You’ll Love This Asado-Style Smoked Brisket.
This Asado Flavoured Brisket is a mouth-watering fusion of Texas-style smoked brisket and bold, spicy Mexican flavours. Using a traditional Jalisco-inspired Asado marinade passed down through generations, this brisket is deeply seasoned with dried chilies, chipotle, garlic, and Mexican spices—then slow-smoked on the Gravity Series® 1150 for unmatched tenderness and flavour. It’s the perfect centerpiece for a backyard BBQ, taco night, or special occasion meal.
Pro Tips for Smoking on the Gravity Series® 1150
The Gravity Series® 1150 Digital Charcoal Grill and Smoker deliver consistent heat and rich charcoal flavour, making it perfect for long cooks like brisket.
Use a drip pan with beef broth and water under the brisket to add moisture and catch flavorful drippings for later use. Maintain your fire with mild wood chunks for an even smoke ring and depth of flavour.
- Serves: 6 people
- Cook Time: 6+ hours
INGREDIENTS:
Asado Marinade
- 4 tablespoons Mexican oregano
- 3 tablespoons black pepper
- 1 can chipotles in adobo sauce
- 10 dried California chilis
- 10 garlic cloves
- 2 1/2 tablespoons kosher salt
- 5 pickled jalapeños
- 3/4 cup reserved chili water (from boiling)
Brisket
- Remaining salt and pepper (to coat pre-smoke)
- 1 cup beef broth
- 2 cups water
- 1 whole packer brisket (8–14 lbs)
INSTRUCTIONS:
- In a medium saucepan, boil the dried California chilis and garlic cloves for 10 minutes. Allow to cool slightly.
- Reserve ¾ cup of the chili water for blending.
- In a blender, combine the boiled chilis and garlic, chipotles in adobo, pickled jalapeños, 1 tablespoon each of salt and pepper, oregano, and ¾ cup reserved chili water.
- Blend until a thick, smooth paste forms.
- Trim the brisket if needed. Generously coat it in the Asado marinade, making sure to get all sides.
- Place in a covered dish or sealed bag and refrigerate overnight. For maximum flavor, marinate for 48 to 72 hours.
- Remove the brisket from the fridge and let it come to room temperature.
- Pat the surface dry slightly, then coat with the remaining salt and black pepper to help build a bark during the cook.
- Preheat the Gravity Series® 1150 to 250°F, using oak or hickory charcoal for bold flavor.
- Place the brisket fat side up on the main grate and insert a meat probe.
- Smoke until internal temperature reaches 165°F, then wrap tightly in butcher paper or foil.
- Continue smoking until the internal temperature reaches 203–205°F and the brisket probes like softened butter.
- Let the brisket rest in a cooler or warm oven (150–170°F) for at least 1 hour before slicing.
- Slice against the grain and serve with tortillas, rice, or your favourite BBQ sides.
