Hickory-Smoked Beef Brisket with Dry Rub

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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 drafted and published.

Tender beef brisket infused with rich hickory smoke and a bold dry rub, perfect for a backyard BBQ. This American-inspired barbecue recipe, ready in about 380 minutes, pairs beef brisket, hickory wood chips, 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.

Prep: 20 min Cook: 360 min Serves 8 American cuisine 450 cal/serving

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Ingredients

5 lbs beef brisket
2 cups hickory wood chips
2 tbsp paprika
2 tbsp brown sugar
1 tbsp kosher salt
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

TempPro TP17 Dual Probe Digital Cooking Meat Thermometer Large LCD Backlight Food Grill Thermometer with Timer Mode for Smoker Kitchen Oven BBQ, Silver (Previously ThermoPro)
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Instructions

Step 1: Combine 2 tbsp paprika, 2 tbsp brown sugar, 1 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp cayenne pepper in a bowl to create the dry rub.
Step 2: Pat 5 lbs beef brisket dry with paper towels and generously rub the dry rub mixture all over the meat, pressing it into the surface.
Step 3: Preheat your smoker to 225°F and add 2 cups hickory wood chips to the smoker box or directly on the coals.
Step 4: Place the brisket fat side up on the smoker rack and smoke for approximately 6 hours, maintaining a steady 225°F and replenishing wood chips every hour to keep smoke consistent.
Step 5: After 6 hours, check the internal temperature with a meat thermometer; once it reaches 195°F to 205°F, remove the brisket and wrap it tightly in foil.
Step 6: Let the brisket rest wrapped for 45 minutes before slicing thinly against the grain and serving.