Southwest Recipe

Trim and season

Trim excess hard fat from the brisket, leaving a thin fat cap for flavor. In a small bowl combine kosher salt, coarse black pepper, garlic powder, and onion powder. Pat brisket dry with paper towels and rub the spice mix evenly on all sides. Let rest at room temperature 30 minutes or refrigerate up to overnight covered.

Prepare smoker

Preheat smoker to 225°F (107°C). If using a charcoal or pellet smoker, add soaked wood chips (oak or hickory) for a steady smoke. Maintain smoker temperature between 225–250°F (107–121°C) throughout cooking.

Smoke the brisket

Place brisket fat-side up on the smoker grates. Smoke until internal temperature reaches about 195–203°F (90–95°C), which typically takes 1 to 1.25 hours per pound (for a 4 lb brisket plan on ~4–5 hours). Monitor temperature with a reliable probe. Replenish wood chips as needed for consistent smoke.

Rest and slice

When brisket reaches target temperature, remove from smoker and wrap loosely in butcher paper or foil. Rest for at least 45–60 minutes to allow juices to redistribute. After resting, slice brisket thinly across the grain into 1/8–1/4 inch slices for serving.

Char the tomatoes and jalapeño (optional): Place the roma tomatoes and jalapeño on a hot skillet or directly over flame and char until skin is blistered on all sides, 6–8 minutes total. This step adds depth but can be skipped for a fresher salsa.

Pulse to combine: In a food processor or blender add charred (or raw) tomatoes, jalapeño, white onion, and garlic clove. Pulse 6–8 times until pieces are coarsely chopped—don’t over-blend; salsa should have texture.

Finish and season: Transfer mixture to a bowl. Stir in chopped cilantro, lime juice, kosher salt, and black pepper. Taste and adjust seasoning (add more lime or salt if needed). Chill at least 20 minutes to let flavors meld.

Prepare avocado and onion: Halve and pit the avocados, scoop or slice as desired. Thinly slice the red onion into rings or half-moons. Toss onion with a squeeze of lime to soften bite (optional).

Warm tortillas (optional): Heat a skillet over medium-high heat, brush tortillas or bread lightly with olive oil, and warm 20–30 seconds per side until pliable and lightly toasted.

Assemble: Lay warmed tortilla or bread on a plate (if using). Layer 3–4 slices of smoked brisket, add sliced avocado, a few pickled jalapeño slices to taste, and a few rings of red onion. Spoon 1–2 tablespoons of homemade salsa over the top. Sprinkle with chopped cilantro if using and finish with a squeeze of fresh lime.

Serve immediately: Serve the assembled Southwest brisket items hot alongside extra salsa and pickled jalapeños. Leftover sliced brisket can be refrigerated up to 4 days; reheat gently in a low oven (300°F / 150°C) covered with foil until warm to preserve juiciness.