Kansas City-Style Smoked Beef Brisket with Sweet 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 smoked beef brisket coated in a sweet and smoky Kansas City-inspired dry rub, perfect for a weekend barbecue. This American-inspired beef recipe, ready in about 495 minutes, pairs beef brisket, brown sugar, paprika 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: 15 min Cook: 480 min Serves 8 American cuisine 450 cal/serving

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Ingredients

5 lbs beef brisket
1/4 cup brown sugar
2 tbsp paprika
1 tbsp coarse salt
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
2 tsp chili powder
1 tsp smoked paprika
enough for 8 hours of smoking wood chips for smoking (hickory or oak)

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Instructions

Step 1: In a bowl, combine 1/4 cup brown sugar, 2 tbsp paprika, 1 tbsp coarse salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp chili powder, and 1 tsp smoked paprika to create the dry rub.
Step 2: Pat dry 5 lbs beef brisket and generously coat all sides with the dry rub, pressing it into the meat. Wrap in plastic and refrigerate for at least 4 hours or overnight.
Step 3: Prepare smoker to 225°F using hickory or oak wood chips for a steady smoke.
Step 4: Place brisket fat side up on the smoker grate and smoke for about 8 hours, maintaining 225°F, until internal temperature reaches 195°F and the meat is tender.
Step 5: Remove brisket from smoker, wrap tightly in butcher paper, and let rest for 1 hour before slicing against the grain.
Step 6: Serve sliced brisket with your favorite barbecue sauce or alone to enjoy the smoky, sweet crust.