Hickory-Smoked Brisket with Texas-Style Dry Rub

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

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.

A tender, slow-smoked brisket infused with rich hickory smoke and a bold Texas-style dry rub for authentic barbecue flavor. This American-inspired barbecue recipe, ready in about 620 minutes, pairs beef brisket, hickory wood chips, kosher salt 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: 600 min Serves 8 American cuisine 450 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

5 pounds beef brisket
2 cups hickory wood chips
3 tablespoons kosher salt
2 tablespoons black pepper
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons brown sugar
1 teaspoon cayenne pepper
2 tablespoons yellow mustard

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

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

More Kitchen tools → Shop all kitchen tools →

Instructions

Step 1: Combine 3 tablespoons kosher salt, 2 tablespoons black pepper, 1 tablespoon paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 tablespoons brown sugar, and 1 teaspoon cayenne pepper in a bowl to create the dry rub.
Step 2: Rub 2 tablespoons yellow mustard evenly over the entire surface of the 5-pound beef brisket to help the rub adhere.
Step 3: Generously apply the dry rub mixture all over the brisket, pressing it into the meat.
Step 4: Preheat your smoker to 225°F and add 2 cups of hickory wood chips to create smoke.
Step 5: Place the brisket fat side up on the smoker grate and smoke for approximately 8-10 hours, maintaining a consistent 225°F temperature until the internal temperature reaches 195°F and the meat is tender.
Step 6: Remove the brisket from the smoker and wrap it tightly in butcher paper or foil; let it rest for at least 1 hour before slicing against the grain to serve.