How to Make Smoked Brisket with Charred Scallion Chimichurri & Citrus Salad | Barbecue Like a Boss

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In this fourth episode of Barbecue Like a Boss, Duce Raymond fires up the smoker for one of the all-time barbecue classics—smoked brisket—paired with a bright and flavorful twist: Charred Scallion Chimichurri and a refreshing Citrus Avocado Salad.

Duce starts by walking through how to properly trim and shape a whole packer brisket, explaining the difference between the point and the flat, and why thoughtful trimming makes all the difference in your final cook. After trimming, he keeps it simple—an oil binder, his Boss Blend seasoning, and a heavy coat of Duce’s Wild Texas Rub for that signature bark. Smoked low and slow on the Southern Pride at 250°F for up to 12 hours, the brisket develops a deep mahogany crust and that perfect smoke ring every pitmaster chases.

While the brisket rests, Duce builds a bold, herb-packed chimichurri by charring scallions, jalapeño, and garlic for a smoky depth you won’t find in the traditional version. Combined with fresh parsley, cilantro, red wine vinegar, and olive oil, it’s the perfect bright and spicy counterpoint to rich, juicy brisket.

To round out the plate, Duce makes a vibrant citrus avocado salad with orange and grapefruit segments, red onion, and cilantro—bringing balance and freshness to the dish.

From the tender slices of perfectly smoked brisket to the punchy chimichurri and refreshing salad, this episode proves why barbecue is all about mastering balance—between smoke and acid, heat and freshness, richness and lightness.

Learn how to smoke a brisket like a pro, build layers of flavor, and Barbecue Like a Boss.

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