Grilled Texas-Style BBQ Brisket with Spicy Dry Rub

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

Smoky, tender brisket seasoned with a bold spicy dry rub, slow-grilled to perfection over indirect heat for a classic Texas BBQ experience. This american-inspired bbq & smoked ready in about 520 minutes pairs whole packer cut beef brisket, paprika, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 570 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

• 5 lbs, whole packer cut beef brisket
• 2 tbsp paprika
• 1 tbsp brown sugar
• 2 tbsp coarse salt
• 1 tbsp, freshly ground black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tsp smoked paprika
• 2 cups, soaked in water for 30 minutes (hickory or oak preferred) wood chips
• 2 tbsp, for binding rub yellow mustard
• 1/4 cup, for spritzing apple cider vinegar
• 1/4 cup, for spritzing water

Instructions

1. Step 1: In a small bowl, mix 2 tbsp paprika, 1 tbsp brown sugar, 2 tbsp coarse salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper, and 1 tsp smoked paprika to create a dry rub.
2. Step 2: Coat the 5 lbs beef brisket evenly with 2 tbsp yellow mustard, then generously apply the dry rub over all surfaces, pressing it into the meat. Let rest at room temperature for 30 minutes.
3. Step 3: Preheat your grill to 225°F for indirect cooking. Add soaked 2 cups hickory or oak wood chips to the smoker box or coals to produce smoke.
4. Step 4: Place the brisket fat side up on the cooler side of the grill. Close the lid and maintain grill temperature at 225°F, cooking for approximately 6-8 hours.
5. Step 5: Every hour after the first 2 hours, spritz the brisket with a mixture of 1/4 cup apple cider vinegar and 1/4 cup water to keep the meat moist and enhance the bark formation.
6. Step 6: Cook until an internal temperature of 195°F to 203°F is reached and the brisket is tender when pierced with a skewer, about 6-8 hours.
7. Step 7: Remove brisket and wrap tightly in butcher paper or foil; rest for 1 hour before slicing against the grain into 1/4-inch thick slices. Serve with your favorite BBQ sauce or sides.