Grilled Texas-Style Brisket with Bold Dry Rub

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

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.

A richly seasoned Texas-style beef brisket grilled low and slow with a bold dry rub for a smoky, tender finish. This American-inspired barbecue recipe, ready in about 780 minutes, pairs beef brisket, kosher salt, coarse black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 10, 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: 300 min Cook: 480 min Serves 10 American cuisine 650 cal/serving

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Ingredients

5 lbs beef brisket
2 tbsp kosher salt
2 tbsp coarse black pepper
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
2 tsp chili powder
1 tbsp brown sugar
2 tbsp olive oil
1 cup beef broth
2 cups (soaked in water for 30 minutes) wood chips for smoking

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Instructions

Step 1: Combine 2 tbsp kosher salt, 2 tbsp coarse black pepper, 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp chili powder, and 1 tbsp brown sugar in a bowl to make the dry rub.
Step 2: Rub 5 lbs beef brisket all over with 2 tbsp olive oil, then generously apply the dry rub mixture, pressing it into the meat. Let the brisket rest uncovered in the refrigerator for at least 4 hours or overnight.
Step 3: Preheat your grill to maintain a steady temperature of 225°F for indirect cooking. Add 2 cups soaked wood chips to the smoker box or charcoal.
Step 4: Place the brisket fat side up on the cooler side of the grill. Close the lid and smoke for 6-8 hours, maintaining 225°F and adding wood chips as needed, until the internal temperature reaches 195°F.
Step 5: Wrap the brisket tightly in foil and place it in a roasting pan with 1 cup beef broth. Let rest for 1 hour to allow juices to redistribute.
Step 6: Slice the brisket thinly against the grain and serve with your favorite sides or BBQ sauce.