Smoked Brisket with No Manches

No Manches Don Juan Smoked Brisket

Texas Roots. Mexican Soul. One Incredible Brisket.

There’s nothing quite like a properly smoked brisket: a deep, flavorful bark on the outside, tender beef inside, and a beautiful smoke ring running through every slice.

This No Manches Don Juan version brings together classic Texas-style barbecue and bold Mexican-inspired flavor. We season the brisket with a smoky spice rub, cook it low and slow, then introduce No Manches Don Juan Original BBQ Sauce during the cook for another layer of savory, tangy flavor.

The result is a brisket made for backyard cookouts, game day, family gatherings—or any day you feel like firing up the smoker.

Prep Time: 30 minutes
Cook Time: Approximately 10–14 hours
Rest Time: 1–2 hours
Servings: 8–12

Ingredients

For the Brisket

• 1 whole packer brisket, approximately 12–16 lbs.

• Yellow mustard or a light coating of oil for a binder, optional

For the Texas-Mexican Rub

• 2 tablespoons kosher salt

• 2 tablespoons coarse black pepper

• 2 tablespoons garlic powder

• 1 tablespoon onion powder

• 1 tablespoon chili powder

• 1 tablespoon smoked paprika

• 1 tablespoon ground cumin

• 1 tablespoon dried oregano

• 1 teaspoon chipotle powder, optional for extra heat

How to Make No Manches Don Juan Smoked Brisket

1. Trim the Brisket

Start with a cold brisket because the fat will be easier to trim.

Remove hard pieces of fat that won't render during cooking and trim the fat cap to roughly 1/4 inch. Don't worry about making it perfect. You want enough fat remaining to help protect the brisket during the long cook.

2. Season It

Combine the salt, black pepper, garlic powder, onion powder, chili powder, smoked paprika, cumin, oregano and chipotle powder.

If desired, lightly coat the brisket with mustard or oil to help the seasoning stick.

Season all sides generously.

For even better flavor, season the brisket the night before, cover it and refrigerate overnight.

3. Fire Up the Smoker

Preheat your smoker to 225–250°F.

Oak is a classic choice for brisket. Hickory, pecan or a combination of woods can also produce great results.

Place the brisket on the smoker and let the smoke, seasoning and time do their work.

Try not to constantly open the smoker. Every time that lid comes up, you're letting heat and smoke escape.

Smoke until you've developed a deep, dark bark and the internal temperature is around 165°F.

Depending on the brisket and smoker, this can take approximately 5–7 hours.

4. Wrap It

Once the bark has developed, place the brisket on a large sheet of unwaxed butcher paper or heavy-duty foil.

Add:

1/2 cup No Manches Don Juan Original BBQ Sauce

1/4 cup beef broth

4 tablespoons unsalted butter, sliced

Add the sauce and liquid around the brisket without completely washing away that beautiful bark you've spent hours building.

Wrap the brisket tightly.

This is where our Mexican-Texas flavor gets another chance to work its way into the cook.

5. Finish Low & Slow

Return the wrapped brisket to the smoker.

Continue cooking until the internal temperature reaches approximately 200–205°F.

But don't cook by temperature alone.

Insert a temperature probe into several areas of the brisket. When it's ready, the probe should slide into the meat with very little resistance.

Tenderness—not just temperature—is the goal.

6. Don't Skip the Rest

This might be one of the most important parts of the entire recipe.

Remove the brisket from the smoker and keep it wrapped.

Allow it to rest for at least 1 hour, and preferably closer to 2 hours.

Resting allows the juices to redistribute through the meat instead of running all over your cutting board when you slice it.

You waited all day for this brisket.

Give it a little more time.

7. Slice, Sauce & Serve

Unwrap the brisket and save those flavorful juices.

Always slice brisket against the grain.

Aim for slices roughly 1/4–1/2 inch thick. The slices should hold together when picked up but pull apart easily when you take a bite.

Serve it straight from the cutting board or brush the slices lightly with warmed No Manches Don Juan Original BBQ Sauce.

And definitely put another bottle on the table.

Because somebody is going to ask for more.

🔥 Don Juan's Brisket Tips

Keep your smoker between 225–250°F, give the bark time to develop before wrapping, and don't rush the rest.

Most importantly, don't let the clock decide when your brisket is finished. Every brisket cooks differently.

Cook until tender, rest it properly and slice against the grain.

That's the difference between brisket that's just done and brisket people remember.

What to Serve With Smoked Brisket

Serve your brisket with classic barbecue sides or lean into the Mexican-Texas combination:

• Mexican street corn

• Creamy coleslaw

• Charro or refried beans

• Jalapeño mac & cheese

• Warm flour or corn tortillas

• Pickled red onions

• Fresh cilantro

• Sliced jalapeños

• Pickles

Don't Waste the Leftovers

Leftover smoked brisket might be even better the next day.

Turn it into:

Brisket Tacos — Warm tortillas, chopped brisket, pickled red onions, cilantro and Original BBQ Sauce.

Brisket Quesadillas — Brisket and melted cheese grilled between tortillas.

BBQ Brisket Sandwiches — Pile warm brisket onto a toasted roll with pickles, onions and plenty of sauce.

Brisket Nachos — Tortilla chips, brisket, cheese, jalapeños, pico de gallo and a drizzle of No Manches Don Juan.

Breakfast Brisket — Add chopped brisket to eggs, potatoes and tortillas for a serious breakfast.

Bring on the Sauce

No Manches Don Juan Original BBQ

Bold barbecue flavor with Mexican inspiration and Texas roots.

Use it for brisket, ribs, chicken, pulled pork, burgers, tacos and anything else that needs a little more No Manches!

NO MANCHES DON JUAN
MEXICAN BARBECUE