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Smoked Brisket with Poblano Salsa

Course Dinner
Prep Time 30 minutes
Cook Time 4 hours 30 minutes

Ingredients

Brisket

  • 3 1/2 pounds Brisket piece
  • 1 1/2 tbsp Mustard Powder
  • 1 1/2 tsp Onion Powder
  • 1 1/2 tsp Garlic Powder
  • 2 1/4 tsp Chili Powder
  • 1/2 tsp Brown Sugar
  • 1 tsp Aleppo Pepper
  • 1 tsp Salt
  • 1 tsp Pepper

Poblano Salsa

  • 1 bunch Green Onion
  • 2 Poblano
  • 3 tbsp Olive Oil
  • 1 tbsp Cilantro chopped
  • 2 tsp Garlic minced
  • 1/4 Red Onion minced
  • 1/4 tsp Salt
  • 1/8 tsp Pepper
  • 1 Lime juiced

Instructions

Brisket

  • Mix all dry ingredients. Pat dry brisket and coat with dry rub.
  • Heat smoker to 300 degrees. No higher than 350.
  • Place on the cool side of a smoker. Cook for 4 1/2 hours, rotating/flipping every hour.
  • When brisket is tender. Pull of the smoker and rest for 20-30 minutes. Slice and serve with poblano salsa.

Poblano Salsa

  • Roast poblanos and green onions in the smoke box with the fire.. The green onions will cook quickly and are ok to have a little char. Completely char the skin of the poblanos. Place both in a bowl and cover with plastic wrap. Leave to steam and cool.
  • When the poblanos have cooled enough to handle, place green onions on a cutting board and begin removing the skin, stems, and seeds from poblanos.
  • Finely mince the poblanos and the green onions. Combine with the rest of the ingredients. Refrigerate until ready for use.