Applewood-Smoked Beef Brisket with Dry Rub

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-smoked beef brisket infused with sweet and smoky applewood flavor, seasoned with a balanced dry rub for tender, flavorful slices. This American-inspired barbecue recipe, ready in about 465 minutes, pairs beef brisket, paprika, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 420 min Serves 8 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, mix 2 tbsp paprika, 1 tbsp brown sugar, 1 tbsp coarse salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp chili powder to make the dry rub.
  2. Step 2: Trim excess fat from the 5-pound beef brisket, then evenly coat the brisket with the dry rub, pressing gently to adhere all over. Let rest at room temperature for 30 minutes.
  3. Step 3: Preheat your smoker to 225°F using soaked 2 cups applewood chips for smoke flavor. Place the brisket fat side up on the smoker grate.
  4. Step 4: Smoke the brisket for about 6-7 hours, maintaining 225°F, until the internal temperature reaches 195°F and the meat is tender when pierced with a fork.
  5. Step 5: Remove the brisket from the smoker and wrap it tightly in foil. Let rest for 45 minutes before slicing against the grain into 1/4-inch thick slices and serving.

Frequently asked questions

How long does Applewood-Smoked Beef Brisket with Dry Rub take to make?

Total time is about 465 minutes (45 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Applewood-Smoked Beef Brisket with Dry Rub?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef brisket from drying out.

Can I substitute ingredients in Applewood-Smoked Beef Brisket with Dry Rub?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Applewood-Smoked Beef Brisket with Dry Rub for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Applewood-Smoked Beef Brisket with Dry Rub?

American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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