Grilled Texas-Style Beef Brisket with Smoky Barbecue Rub

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

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 drafted and published.

A tender, slow-grilled beef brisket rubbed with a smoky blend of spices, capturing the essence of Houston’s renowned barbecue culture. This American-inspired beef recipe, ready in about 380 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 540 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: 360 min Serves 8 American cuisine 540 cal/serving

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Ingredients

4 lbs beef brisket
2 tbsp paprika
1 tbsp brown sugar
1 tbsp kosher salt
1 tbsp black pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
1 tsp smoked paprika
2 tbsp olive oil
1/4 cup apple cider vinegar
1/4 cup water

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Instructions

Step 1: Combine 2 tbsp paprika, 1 tbsp brown sugar, 1 tbsp kosher salt, 1 tbsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, and 1 tsp smoked paprika in a bowl to make the barbecue rub. Rub this mixture evenly over the entire surface of the 4 lbs beef brisket.
Step 2: Preheat your grill to low heat (225°F) for indirect cooking. Place the brisket fat-side up on the grill grates away from direct flame, close the lid, and smoke for approximately 6 hours.
Step 3: Every 90 minutes, combine 1/4 cup apple cider vinegar and 1/4 cup water in a spray bottle and mist the brisket to keep it moist and enhance flavor.
Step 4: After 6 hours, check that the internal temperature of the brisket reaches 195°F to 205°F; remove from grill and tent loosely with foil. Let rest for 30 minutes before slicing against the grain to serve.