Kansas-Style Smoked Brisket with AdventHealth Dry Rub

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

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 developed and reviewed.

Tender smoked beef brisket seasoned with a savory dry rub inspired by the heartland flavors of the AdventHealth 400 race in Kansas. This American-inspired beef recipe, ready in about 440 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 550 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: 420 min Serves 8 American cuisine 550 cal/serving

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Ingredients

5 lbs beef brisket
2 tbsp brown sugar
2 tbsp paprika
1 tbsp kosher salt
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tsp chili powder
1 tsp ground cumin
1 tsp liquid smoke
for smoking apple wood chips

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Instructions

Step 1: Combine 2 tbsp brown sugar, 2 tbsp paprika, 1 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp chili powder, and 1 tsp ground cumin in a bowl to make the AdventHealth dry rub.
Step 2: Pat dry 5 lbs beef brisket and rub it evenly with 1 tsp liquid smoke, then generously coat all sides with the dry rub mixture.
Step 3: Prepare your smoker by heating to 225°F and adding apple wood chips for smoke.
Step 4: Place the brisket fat side up on the smoker grate and smoke for 6-7 hours until the internal temperature reaches 195°F and the meat is tender.
Step 5: Wrap the brisket in butcher paper after 4 hours to retain moisture and continue smoking.
Step 6: Let the brisket rest for 30 minutes before slicing thinly against the grain and serving.