Kansas City-Style Grilled Beef Brisket with Spice Rub

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

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 grilled beef brisket infused with a bold spice rub, capturing the savory essence of Kansas City barbecue traditions. This American-inspired beef recipe, ready in about 405 minutes, pairs beef brisket, kosher salt, 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 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: 45 min Cook: 360 min Serves 8 American cuisine 450 cal/serving

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Ingredients

4 lbs beef brisket
2 tbsp kosher salt
2 tbsp black pepper
2 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
2 tbsp brown sugar
1 tsp cayenne pepper
2 tbsp olive oil
2 cups, soaked in water for 30 minutes apple wood chips

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Instructions

Step 1: In a small bowl, combine 2 tbsp kosher salt, 2 tbsp black pepper, 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tbsp brown sugar, and 1 tsp cayenne pepper to create the spice rub.
Step 2: Rub 2 tbsp olive oil evenly over the entire 4 lb beef brisket, then generously coat all sides with the prepared spice rub. Let rest at room temperature for 30 minutes.
Step 3: Preheat a grill for indirect medium-low heat (225°F to 250°F). Drain soaked 2 cups apple wood chips and add to the smoker box or directly on coals to produce smoke.
Step 4: Place the brisket fat side up on the grill away from direct heat. Cover and smoke for 5-6 hours, maintaining temperature between 225°F and 250°F, until internal temperature reaches 195°F and meat is tender.
Step 5: Remove brisket from grill and tent loosely with foil. Let rest for 30 minutes before slicing thinly against the grain. Serve with your choice of sauce or as is to enjoy the robust Kansas City regional flavors.