Grilled Texas-Style Barbecue Brisket with Smoky Dry Rub

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Tender, slow-grilled beef brisket coated in a smoky, spicy dry rub inspired by Texas regional barbecue traditions, perfect for game day or weekend cookouts. This American-inspired barbecue recipe, ready in about 460 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.

Ingredients

• 4 lbs beef brisket
• 2 tbsp paprika
• 1 tbsp brown sugar
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp chili powder
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 cup apple cider vinegar
• 1 cup water
• 2 cups wood chips (hickory or oak)

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, combine 2 tbsp paprika, 1 tbsp brown sugar, 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp chili powder, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp cayenne pepper to make the dry rub.
2. Step 2: Trim excess fat from the 4 lbs beef brisket, then rub the dry spice mix evenly over all surfaces of the brisket. Let it sit at room temperature for 30 minutes to absorb the flavors.
3. Step 3: Preheat your grill or smoker to 225°F and add 2 cups hickory or oak wood chips to the smoker box for smoke flavor.
4. Step 4: Place the brisket fat side up on the grill grates and smoke it for approximately 6-7 hours, maintaining 225°F, until internal temperature reaches 195°F and the meat is tender.
5. Step 5: Mix 1 cup apple cider vinegar and 1 cup water in a spray bottle and mist the brisket every hour to keep it moist and enhance flavor.
6. Step 6: Remove the brisket from the grill, wrap it tightly in foil, and let it rest for at least 1 hour before slicing against the grain into 1/4-inch thick pieces for serving.