Grilled Mesquite BBQ Brisket with Texas-Style Dry Rub

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Slow-grilled brisket infused with smoky mesquite and a robust Texas dry rub, delivering tender, flavorful barbecue perfect for a dinner gathering. This American-inspired grilling recipe, ready in about 390 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 550 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.

Ingredients

• 4 lbs whole packer beef brisket
• 2 tbsp paprika
• 2 tbsp brown sugar
• 1 tbsp coarse salt
• 1 tbsp freshly ground black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp chili powder
• 1/2 tsp cayenne pepper
• 2 cups, soaked in water for 30 minutes mesquite wood chips
• 2 tbsp yellow mustard

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a small bowl, mix 2 tbsp paprika, 2 tbsp brown sugar, 1 tbsp coarse salt, 1 tbsp freshly ground black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp chili powder, and 1/2 tsp cayenne pepper to create the dry rub.
2. Step 2: Pat dry the 4 lbs whole packer beef brisket and coat all sides evenly with 2 tbsp yellow mustard to help the rub adhere.
3. Step 3: Generously apply the dry rub mixture over the entire brisket surface, pressing gently to adhere.
4. Step 4: Prepare a grill for indirect low heat at 225°F, adding 2 cups soaked mesquite wood chips to the smoker box or directly on coals for smoke.
5. Step 5: Place the brisket on the grill grates fat side up, close the lid, and smoke for approximately 1.5 hours per pound, about 6 hours, until internal temperature reaches 195°F and the meat is tender.
6. Step 6: Remove the brisket and let it rest wrapped in foil for 30 minutes before slicing thinly against the grain. Serve with your favorite barbecue sides.