Kansas City-Style Smoked Beef Brisket with House BBQ Rub

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

A classic Kansas City barbecue favorite featuring slow-smoked beef brisket rubbed with a balanced spice blend and smoked to tender perfection. This American-inspired barbecue recipe, ready in about 750 minutes, pairs beef brisket (whole packer), kosher salt, coarse black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Ingredients

• 5 lbs beef brisket (whole packer)
• 1/4 cup kosher salt
• 1/4 cup coarse black pepper
• 2 tbsp paprika
• 2 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp mustard powder
• 1 tbsp smoked paprika
• 2 cups soaked apple wood chips
• 1 cup beef broth

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Instructions

1. Step 1: In a bowl, combine 1/4 cup kosher salt, 1/4 cup coarse black pepper, 2 tbsp paprika, 2 tbsp brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp mustard powder, and 1 tbsp smoked paprika to make the house BBQ rub.
2. Step 2: Trim excess fat from the 5 lbs beef brisket, leaving about 1/4-inch fat cap. Rub the spice blend generously and evenly over all surfaces of the brisket.
3. Step 3: Preheat your smoker to 225°F and add 2 cups of soaked apple wood chips for a sweet, mild smoke.
4. Step 4: Place the brisket fat side up on the smoker grate and smoke for about 10-12 hours, spritzing every hour with 1 cup beef broth to maintain moisture and enhance flavor.
5. Step 5: When the brisket reaches an internal temperature of 200°F and feels tender to the touch, remove it from the smoker and wrap it tightly in butcher paper. Let it rest for 1 hour to redistribute juices.
6. Step 6: Slice the brisket against the grain into 1/4-inch slices and serve with your favorite Kansas City-style barbecue sauce or on its own to savor the smoky rub flavor.