Low and Slow Hickory-Smoked Beef Brisket with Dry Rub

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

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, smoky beef brisket infused with a robust hickory flavor and a savory dry rub, perfect for a classic BBQ feast. This American-inspired barbecue recipe, ready in about 500 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: 20 min Cook: 480 min Serves 8 American cuisine 450 cal/serving

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Ingredients

5 pounds beef brisket
2 tbsp kosher salt
2 tbsp black pepper
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
2 tbsp brown sugar
2 cups soaked hickory wood chips
2 tbsp yellow mustard

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Instructions

Step 1: Combine 2 tbsp kosher salt, 2 tbsp black pepper, 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, and 2 tbsp brown sugar in a bowl to create the dry rub.
Step 2: Rub 2 tbsp yellow mustard evenly over the entire surface of the 5-pound beef brisket to help the dry rub adhere.
Step 3: Generously apply the dry rub mixture over the brisket, coating all sides thoroughly.
Step 4: Preheat your smoker to 225°F using hickory wood chips soaked in water for at least 30 minutes to create steady smoke.
Step 5: Place the brisket fat side up on the smoker grate and smoke for about 6-8 hours, maintaining a consistent 225°F, until the internal temperature reaches 195°F and the bark is firm and dark.
Step 6: Wrap the brisket tightly in butcher paper and rest it for 1 hour to allow the juices to redistribute before slicing against the grain.