Charcoal-Grilled Brisket with Texas-Style Dry Rub

By AislePrompt Editorial · Published 2026-07-12 · Updated 2026-07-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Smoky, tender brisket seasoned with a robust Texas dry rub and slow charcoal grilling for deep, authentic flavor. This American-inspired beef recipe, ready in about 500 minutes, pairs beef brisket, paprika, coarse salt 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: 20 min Cook: 480 min Serves 8 American cuisine 450 cal/serving

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Ingredients

4 lbs beef brisket
2 tbsp paprika
1 tbsp coarse salt
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
2 tbsp brown sugar
2 tbsp olive oil
as needed charcoal briquettes

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Instructions

Step 1: In a small bowl, combine 2 tbsp paprika, 1 tbsp coarse salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp chili powder, and 2 tbsp brown sugar to create the dry rub. Rub this mixture evenly over the entire 4 lb beef brisket, pressing it into the meat.
Step 2: Light a charcoal grill and allow the coals to burn down until covered with white ash, creating a medium-low heat zone around 225°F to 250°F.
Step 3: Place the brisket fat side up on the grill grate away from direct heat. Cover and smoke for 6 to 8 hours, adding charcoal briquettes as needed to maintain temperature, until the internal temperature reaches 195°F and the meat is tender.
Step 4: Remove the brisket from the grill and wrap tightly in foil. Let it rest for 30 minutes to allow juices to redistribute before slicing against the grain into thin slices for serving.