Kansas City-Style Smoked Brisket with Spicy Dry Rub

By AislePrompt Editorial · ·

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 classic smoky beef brisket infused with a bold Kansas City-inspired dry rub, perfect for BBQ enthusiasts. This American-inspired barbecue recipe, ready in about 675 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 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.

Prep: 75 min Cook: 600 min Serves 10 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 1/4 cup brown sugar, 2 tbsp paprika, 2 tbsp salt, 1 tbsp black pepper, 1 tsp cayenne pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp chili powder, and 1 tbsp smoked paprika in a bowl to create the dry rub.
  2. Step 2: Pat dry 5 lbs beef brisket with paper towels, then evenly coat all sides with the dry rub, pressing it into the meat. Let rest at room temperature for 1 hour.
  3. Step 3: Prepare your smoker to maintain a steady temperature of 225°F. Add 2 cups wood chips (hickory or oak) to produce smoke.
  4. Step 4: Place the brisket fat side up on the smoker rack and smoke for approximately 8-10 hours, or until the internal temperature reaches 195°F, spritzing occasionally with apple cider vinegar every hour to keep moist.
  5. Step 5: Remove the brisket from the smoker, wrap tightly in foil, and let rest for 1 hour before slicing thinly against the grain to serve.

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