Grilled Texas-Style Brisket with Smoky BBQ Rub

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

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.

This grilled brisket features a smoky, spiced rub inspired by Texas barbecue traditions, slow-cooked to tender perfection over indirect heat. This American-inspired beef recipe, ready in about 495 minutes, pairs whole 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: 15 min Cook: 480 min Serves 8 American cuisine 450 cal/serving

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Ingredients

4 lbs whole beef brisket
2 tbsp paprika
1 tbsp brown sugar
1 tbsp kosher salt
1 tbsp black pepper
1 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
2 tbsp olive oil
1 cup, soaked in water wood chips (hickory or oak)

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Instructions

Step 1: In a small bowl, combine 2 tbsp paprika, 1 tbsp brown sugar, 1 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp smoked paprika to create the dry rub.
Step 2: Rub 2 tbsp olive oil evenly over the entire 4 lb beef brisket, then generously coat it with the dry rub mixture, pressing it into the meat to adhere.
Step 3: Preheat your grill for indirect heat to 225°F. Drain the soaked 1 cup wood chips and place them on the coals or in a smoker box to create smoke.
Step 4: Place the brisket fat side up on the cooler side of the grill, cover, and smoke for 6-8 hours until the internal temperature reaches 195°F, turning once halfway through.
Step 5: Remove the brisket and let it rest covered for 30 minutes before slicing thinly against the grain to serve.