Spicy Cayenne & Brown Sugar Brisket with Jalepeño Cucumber Slaw Recipe


Spice It Up!

Craving a dish with a kick? Whether you’re looking for mild spice or heat levels that push the limits of the Scoville scale, spicy dishes always deliver when it comes to delicious, bold flavor. Read on for five recipes from local chefs that bring the heat.

Photography by David and Drew Photography

spicy cayenne & brown sugar brisket

Spicy Cayenne & Brown Sugar Brisket with Jalapeño Cucumber Slaw Recipe

Sally Loden, Chef of Neighbor of Wine Down Bistro
Course dinner
Cuisine American
Servings 16 -20 servings


For the brisket:

  • 1 cup ground cayenne pepper
  • 3 cups dark brown sugar
  • ½ cup mesquite seasoning
  • ½ cup garlic powder
  • ¼ cup mustard powder
  • ¼ cup onion powder
  • ½ cup kosher salt
  • 1 whole brisket

For the slaw:

  • 2 jalapeños, seeded and julienned
  • 2 English cucumbers, seeded and julienned
  • 1 cup matchstick carrots
  • cups apple cider vinegar
  • ¾ cup white sugar
  • 2 Tbsp. stone ground mustard
  • 1 Tbsp. minced garlic
  • 1 Tbsp. salt
  • 2 tsp. black pepper


  • Preheat your smoker to 250-275°.
  • Mix seasonings well to make the rub. Take one whole brisket and trim the fat to your desired level. I prefer to leave about ¼ of an inch fat cap. Take your trimmed brisket and generously coat it on all sides with the rub.
  • Place the rubbed brisket on the smoker, and let it go! You can smoke the brisket anywhere from 8-18 hours. My personal preference is a 12-hour smoke, wrapping the brisket in butcher paper and light foil at the 8-hour mark. As long as your brisket reaches an internal temperature of 200° at its thickest point, you are guaranteed a tender brisket! I recommend letting your brisket rest for 30 minutes before slicing.
  • Start the slaw by mixing the vegetables in a medium bowl. In a separate small bowl, mix the vinegar, sugar, mustard, garlic, salt, and pepper. Add the vinegar mixture to your vegetables and toss until well incorporated; let the slaw marinate for 1-2 hours before use.
  • To serve, slice the brisket thin, against the grain of the meat. Accompany with the slaw and enjoy!
Keyword brisket, brown sugar, cayenne, spicy, spicy cayenne and brown sugar brisket with jalapeno cucumber slaw
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sally loden

“Brisket has always been a staple in my family, and I love a rub that gives it a spicy and sweet twist. Fattier cuts of meat like brisket pair well with acidic flavors like the jalapeño cucumber slaw, and it’s a delicious and light side dish option for a hot summer day!”

– Sally Loden | Chef, Neighbor of Wine Down Bistro

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