Hickory-Smoked Brisket with Spiced Dry Rub

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

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 and flavorful brisket smoked low and slow over hickory wood, seasoned with a robust blend of spices for a deep smoky crust. This American-inspired barbecue recipe, ready in about 620 minutes, pairs whole beef brisket (trimmed), kosher salt, coarse black pepper 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: 600 min Serves 10 American cuisine 450 cal/serving

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Ingredients

8 pounds whole beef brisket (trimmed)
3 tbsp kosher salt
2 tbsp coarse black pepper
2 tbsp paprika
2 tbsp brown sugar
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper
2 cups, soaked in water for 30 minutes hickory wood chips

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Instructions

Step 1: In a small bowl, combine 3 tbsp kosher salt, 2 tbsp coarse black pepper, 2 tbsp paprika, 2 tbsp brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp cayenne pepper to create a dry rub. Pat the 8-pound trimmed beef brisket dry with paper towels and evenly coat all sides with the dry rub, pressing gently to adhere.
Step 2: Preheat your smoker to 225°F using hickory wood chips soaked for 30 minutes to generate a steady smoke. Place the brisket fat side up on the smoker rack and smoke for about 8-10 hours, maintaining a consistent temperature, until the internal temperature reaches 200°F and the brisket is tender when pierced.
Step 3: Remove the brisket and wrap it tightly in butcher paper or foil, then let it rest for at least 1 hour to allow juices to redistribute before slicing against the grain into 1/4-inch thick slices for serving.