Hickory-Smoked Brisket with Texas-Style Dry Rub

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A tender, slow-smoked brisket infused with rich hickory smoke and a bold Texas-style dry rub for authentic barbecue flavor. This american-inspired bbq & smoked ready in about 620 minutes pairs pounds beef brisket, hickory wood chips, tablespoons 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
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Ingredients

Instructions

  1. 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.
  2. Step 2: Rub 2 tablespoons yellow mustard evenly over the entire surface of the 5-pound beef brisket to help the rub adhere.
  3. Step 3: Generously apply the dry rub mixture all over the brisket, pressing it into the meat.
  4. Step 4: Preheat your smoker to 225°F and add 2 cups of hickory wood chips to create smoke.
  5. 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.
  6. 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.

Equipment for this recipe

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Frequently asked questions

How long does Hickory-Smoked Brisket with Texas-Style 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 Texas-Style 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 pounds beef brisket from drying out.

Can I substitute ingredients in Hickory-Smoked Brisket with Texas-Style 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 Texas-Style Dry Rub for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Texas-Style 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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