Grilled Texas-Style Smoked Brisket with Dry Rub

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender and smoky beef brisket rubbed with a flavorful spice blend, slow-cooked over indirect heat for a melt-in-your-mouth finish. This american-inspired bbq & smoked ready in about 500 minutes pairs beef brisket, trimmed, 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 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: 20 min Cook: 480 min Serves 10 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 2 tbsp paprika, 1 tbsp brown sugar, 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp chili powder to make the dry rub.
  2. Step 2: Rub 2 tbsp olive oil all over the 5 lb beef brisket to help the spices adhere. Generously coat the brisket with the dry rub, pressing it into all surfaces.
  3. Step 3: Prepare your grill for indirect cooking at 225°F and add 2 cups of soaked wood chips (hickory or oak) to the smoker box or on coals for smoke.
  4. Step 4: Place the brisket fat side up on the cool side of the grill and close the lid. Smoke the brisket for approximately 6 to 8 hours, maintaining 225°F, until internal temperature reaches 195°F, checking every hour.
  5. Step 5: Once done, remove the brisket and wrap it tightly in foil. Let it rest for at least 1 hour before slicing thinly against the grain and serving.

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Frequently asked questions

How long does Grilled Texas-Style Smoked Brisket with Dry Rub take to make?

Total time is about 500 minutes (20 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Texas-Style Smoked Brisket with Dry Rub?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef brisket, trimmed from drying out.

Can I substitute ingredients in Grilled Texas-Style Smoked Brisket with Dry Rub?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Texas-Style Smoked Brisket with Dry Rub for a different number of people?

The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Texas-Style Smoked Brisket with Dry Rub?

American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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