Grilled Texas-Style Brisket with Smoky Dry Rub

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

Tender, slow-grilled beef brisket infused with a smoky dry rub that captures the essence of Houston’s renowned barbecue. This American-inspired beef recipe, ready in about 400 minutes, pairs beef brisket, brown sugar, paprika 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.

Ingredients

• 4 pounds beef brisket
• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• 1/4 cup apple cider vinegar
• 1 cup water
• 1 cup (soaked in water) wood chips for smoking

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Instructions

1. Step 1: In a small bowl, combine 2 tablespoons brown sugar, 1 tablespoon paprika, 1 tablespoon kosher salt, 1 tablespoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder, and 1 teaspoon smoked paprika to create the dry rub.
2. Step 2: Rub 2 tablespoons olive oil evenly over the 4 pounds beef brisket, then generously apply the dry rub on all sides, pressing it into the meat. Let it rest at room temperature for 30 minutes.
3. Step 3: Preheat your grill to 225°F with indirect heat, and add 1 cup soaked wood chips on the heat source to create smoke.
4. Step 4: Place the brisket on the grill fat side up, close the lid, and smoke for 5-6 hours, maintaining a temperature of 225°F, adding soaked wood chips as needed to keep the smoke going.
5. Step 5: Every hour, mix 1/4 cup apple cider vinegar with 1 cup water and spritz the brisket lightly to keep it moist.
6. Step 6: After 5-6 hours, check for an internal temperature of 195°F; remove the brisket from the grill and wrap it tightly in foil. Let it rest for at least 1 hour before slicing thinly against the grain.