Texas–Mexican BBQ Brisket with Burnt Ends & Secret Sauce

When Texas barbecue meets Mexican tradition, something special happens. This Tex-Mex brisket brings together low-and-slow BBQ technique with bold, border-inspired flavor. It’s a nod to classic Texas brisket, with just enough spice and depth to honor the rich influence of Mexican cooking.

Using Burnt Ends BBQ Rub for the bark and Secret Sauce for added heat and complexity, this brisket delivers a crust that’s smoky, flavorful, and unforgettable—while keeping the beef tender and juicy all the way through.

Ingredients

4–5 lb beef brisket flat
¼ cup Burnt Ends BBQ Rub
3 Tbsp Secret Sauce
2 Tbsp yellow mustard (as a binder)
Uncoated butcher paper or parchment paper

Instructions

Trim the brisket fat cap to about ¼-inch thickness.
Coat the brisket lightly with yellow mustard, then rub generously with Burnt Ends BBQ Rub and Secret Sauce.
Let the brisket sit at room temperature for about 1 hour.
Wrap tightly in uncoated butcher paper or parchment paper.
Smoke or roast at 225°F, fat-side up.
Cook until the internal temperature reaches 195–203°F, about 8–12 hours.
Remove from heat and rest for 1 hour before slicing.

Why This Combo Works

Burnt Ends BBQ Rub builds a rich, savory bark, while Secret Sauce adds just enough heat and smokiness to push this brisket into Tex-Mex territory. Together, they create layers of flavor that respect both traditions without overpowering the beef.

Chef Tip: Don’t rush the rest. Letting the brisket sit after cooking allows the juices to redistribute and keeps every slice moist.

Serving Suggestions

Slice against the grain and serve with warm tortillas, pickled onions, or classic BBQ sides. Leftovers make incredible tacos, burritos, or loaded nachos the next day.