Chili Pepper Rubbed Brisket

Cook Time

720 mins

Cooking Method



New Mexican



Prep Time

30 mins




2 Ancho Peppers, dried

1/2 cup Apple Cider Vinegar

9 Arbol Chilies, dried

12 lbs Beef Brisket, Packer Cut

2 tsp Coriander

1 tbsp Cumin Seed, whole

2 tsp Garlic, Granulated

1/4 cup Kosher Salt

2 tsp Oregano, dried

2 tsp Smoked Paprika

3 cups Water

Cooking Instructions

Just when you thought smoked brisket couldn’t get any better, this Chili Pepper Rubbed Brisket is here to prove you wrong. This version starts with a smoky and spicy Chili Pepper Rub made from toasted arbol chilies, ancho peppers, coriander, and savory herbs and spices. The brisket is rubbed generously then smoked low and slow then crutched until moist and tender. The result is a bold and perfectly seasoned bark and tender slices of mouthwatering beef.   

Wood Pellet Recommendation 

In order to balance out the bold, spicy flavor from the chilies, we recommend using the sweet flavors from Apple Hardwood Pellets with this recipe.  

Note: This recipe uses Pit Boss Peach Butcher Paper in order to wrap the brisket and lock in juices. 

  1. Fire up your Pit Boss on SMOKE mode and let it run with the lid open for 10 minutes.
  2. Close the lid and turn up the temperature to 350°F. Let it come to temperature. If using a gas or charcoal grill, set it up for medium heat.
  3. Place the dried peppers in a large cast iron skillet, then transfer to the grill and cook for 5 minutes, or until fragrant and hot to the touch. Remove from the skillet, and set aside to cool.
  4. Add cumin and coriander to the hot skillet, and toast for 1 minute. Remove seeds from the skillet and cool.
  5. Remove stems from ancho peppers, then transfer all chilies to a food processor. Pulse a few times to get going, then process on high for 2 minutes, until coarse-ground.
  6. Add in garlic, oregano, smoked paprika, and salt.  Pulse 10 times to incorporate, then transfer mixture to a bowl.
  7. Remove brisket from packaging, set on a cutting board, and blot dry with paper towels.
  8. Use a sharp knife to trim the brisket. Start trimming with the fat side down. Trim the silver skin from the flat side, then remove the sides and corners. Remove the fat from around the point. Turn the brisket over and trim any excess fat, leaving around ¼-inch fat thickness.
  9. Season the whole brisket with chili pepper rub, then set aside.
  10. Fire up your Pit Boss and preheat to Smoke setting. If using a gas or charcoal grill, set it up for low, indirect heat.
  11. Place the brisket on the grill, then increase the temperature to 250 F, and smoke until the internal temperature reaches 165°F. After 2 hours, start spraying the brisket every 30 minutes to help retain moisture.
  12. Wrap the brisket tightly in Pit Boss butcher paper, then return to the grill and continue to smoke until the internal temperature reaches 200°F.
  13. Remove the brisket from the gill and rest for 1 to 2 hours in an insulated cooler before slicing.

Special Tools

  • Butcher Paper
  • Cast Iron Skillet
  • Food Processor
  • Insulated cooler
  • Paper Towels

Bigger. Hotter. Heavier. Tip

Trim and season brisket the day prior to smoking for enhanced flavor.

Diet Info

  • Low Carb

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