Grilled Texas-Style Smoked Brisket with Spiced BBQ Rub

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

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 tender smoked brisket seasoned with a bold Texas-style dry rub and smoked low and slow to smoky perfection. This American-inspired grilling recipe, ready in about 440 minutes, pairs 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: 20 min Cook: 420 min Serves 8 American cuisine 450 cal/serving

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Ingredients

4 lbs beef brisket
2 tbsp paprika
1 tbsp brown sugar
1 tbsp kosher salt
1 tbsp black pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
1 tsp smoked paprika
2 cups, soaked apple wood chips
2 tbsp olive oil

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Instructions

Step 1: In a small bowl, mix 2 tbsp paprika, 1 tbsp brown sugar, 1 tbsp kosher salt, 1 tbsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, and 1 tsp smoked paprika to form the dry rub.
Step 2: Pat dry 4 lbs beef brisket and rub 2 tbsp olive oil all over the meat, then evenly coat it with the dry rub, pressing gently to adhere.
Step 3: Preheat your smoker or grill to 225°F and add 2 cups soaked apple wood chips for smoke.
Step 4: Place the brisket fat side up on the smoker grate and smoke for approximately 6-7 hours, maintaining 225°F, until the internal temperature reaches 195°F and the meat is tender.
Step 5: Remove the brisket and wrap it tightly in foil; let it rest for 45 minutes before slicing thinly against the grain and serving.