Grilled Texas-Style Beef Brisket with Smoky Dry Rub

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

Slow-grilled beef brisket seasoned with a smoky spice blend, delivering tender, flavorful slices reminiscent of Houston’s celebrated barbecue. This American-inspired beef recipe, ready in about 630 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 480 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 pounds beef brisket
• 2 tbsp paprika
• 1 tbsp brown sugar
• 1 tbsp kosher salt
• 2 tsp ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1 tbsp smoked paprika
• 2 tbsp olive oil
• 1/4 cup apple cider vinegar
• 1/4 cup water

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Instructions

1. Step 1: In a small bowl, combine 2 tbsp paprika, 1 tbsp brown sugar, 1 tbsp kosher salt, 2 tsp ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, and 1 tbsp smoked paprika to create a smoky dry rub.
2. Step 2: Rub 2 tbsp olive oil evenly over 4 pounds beef brisket, then coat it thoroughly with the prepared dry rub, pressing spices into the meat; cover and refrigerate for at least 4 hours or overnight.
3. Step 3: Preheat your grill to a low heat, approximately 225°F, and set up for indirect cooking. Place the brisket fat side up on the grill grates away from direct flame.
4. Step 4: Mix 1/4 cup apple cider vinegar and 1/4 cup water, and use a spray bottle to mist the brisket every hour to maintain moisture and infuse tanginess.
5. Step 5: Grill the brisket for 8-10 hours, maintaining 225°F, until the internal temperature reaches 195°F and the meat is tender enough to pull apart easily.
6. Step 6: Remove the brisket from the grill, wrap tightly in foil, and rest for 30 minutes before slicing against the grain into 1/4-inch thick pieces.