Grilled Texas-Style Smoked Brisket with Chili Rub

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

This slow-smoked brisket showcases the bold flavors of Texas with a smoky chili rub and tender, juicy meat perfect for a BBQ gathering. This American-inspired barbecue recipe, ready in about 400 minutes, pairs beef brisket, paprika, chili powder 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 lbs beef brisket
• 2 tbsp paprika
• 1 tbsp chili powder
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp salt
• 1 tsp black pepper
• 2 cups soaked wood chips (oak or hickory)

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Instructions

1. Step 1: In a small bowl, combine 2 tbsp paprika, 1 tbsp chili powder, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp salt, and 1 tsp black pepper to create a chili rub.
2. Step 2: Rub the 4 lbs beef brisket evenly with the chili rub, pressing it into the meat surface, and let it rest at room temperature for 30 minutes.
3. Step 3: Preheat your smoker or grill to 225°F and add 2 cups soaked oak or hickory wood chips to generate smoke.
4. Step 4: Place the brisket fat-side up on the smoker grate and smoke for approximately 6 hours, maintaining 225°F, until an internal temperature of 195°F is reached and the meat is tender.
5. Step 5: Remove the brisket and wrap it tightly in foil; let it rest for 1 hour before slicing thinly against the grain and serving.