Hickory-Smoked Brisket with Spiced Dry Rub

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

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 bbq & smoked ready in about 620 minutes pairs pounds 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

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Instructions

  1. 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.
  2. 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.
  3. 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.

Frequently asked questions

How long does Hickory-Smoked Brisket with Spiced Dry Rub take to make?

Total time is about 620 minutes (20 min prep + 600 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 Hickory-Smoked Brisket with Spiced 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 kosher salt from drying out.

Can I substitute ingredients in Hickory-Smoked Brisket with Spiced 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 Hickory-Smoked Brisket with Spiced 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 Hickory-Smoked Brisket with Spiced 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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