Grilled Texas-Style BBQ Beef Brisket with Smoky Dry Rub

By AislePrompt Editorial · ·

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.

Slow-grilled beef brisket infused with a smoky and spicy Texas dry rub, perfect for a backyard BBQ. This American-inspired grilling recipe, ready in about 440 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: 20 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 kosher salt, 2 tsp black pepper, 1 tbsp chili powder, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp cayenne pepper to create the dry rub.
  2. Step 2: Rub 2 tbsp olive oil evenly over the entire surface of the 4 lbs beef brisket, then massage the dry rub mixture all over the meat, covering every side thoroughly.
  3. Step 3: Preheat your grill to a low heat setting around 225°F. Place the brisket on the grill grates fat side up, close the lid, and smoke for about 6-7 hours, maintaining a steady temperature.
  4. Step 4: Every hour, spritz the brisket with a mixture of 1/4 cup apple cider vinegar and 1/4 cup water to keep it moist and enhance flavor.
  5. Step 5: Use a meat thermometer to check the internal temperature; when it reaches 195°F to 205°F, remove the brisket from the grill.
  6. Step 6: Wrap the brisket in foil and let it rest for at least 30 minutes before slicing against the grain to serve.

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