Low and Slow Smoked Texas-Style Brisket

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

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 brisket infused with mesquite wood smoke, seasoned with a dry rub of spices for a classic Texas BBQ experience. This American-inspired beef recipe, ready in about 750 minutes, pairs whole beef brisket (flat and point), kosher salt, coarse 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 12, 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: 30 min Cook: 720 min Serves 12 American cuisine 450 cal/serving

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Ingredients

10 lbs whole beef brisket (flat and point)
3 tbsp kosher salt
3 tbsp coarse black pepper
2 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
4 large chunks mesquite wood chunks
2 tbsp yellow mustard

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Instructions

Step 1: Trim the 10 lbs whole beef brisket by removing excess fat, leaving about 1/4-inch fat cap. Rub 2 tbsp yellow mustard evenly over the brisket surface to help the dry rub adhere.
Step 2: Combine 3 tbsp kosher salt, 3 tbsp coarse black pepper, 2 tbsp paprika, 1 tbsp garlic powder, and 1 tbsp onion powder in a bowl. Generously coat the brisket with this dry rub, pressing it into the meat.
Step 3: Preheat your smoker to 225°F using mesquite wood chunks (4 large chunks) for authentic Texas smoke flavor. Place the brisket fat side up on the smoker grate.
Step 4: Smoke the brisket low and slow for approximately 10-12 hours, maintaining 225°F, until the internal temperature reaches 195°F and the meat is tender when probed.
Step 5: Remove the brisket from the smoker and wrap it tightly in butcher paper. Rest it for at least 1 hour before slicing against the grain into 1/4-inch thick slices for serving.