North Texas Smoked Brisket with Spicy Dry Rub

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

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.

A slow-smoked brisket infused with a bold North Texas-style spicy dry rub, perfect for barbecue lovers who enjoy deep smoky flavors and a peppery crust. This American-inspired grilling recipe, ready in about 500 minutes, pairs Beef brisket, Paprika, Coarse ground 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 lbs Beef brisket
2 tbsp Paprika
1 tbsp Coarse ground black pepper
1 tbsp Kosher salt
1 tbsp Garlic powder
1 tbsp Onion powder
1 tsp Cayenne pepper
1 tbsp Brown sugar
as needed Wood chips for smoking (oak or hickory)

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Instructions

Step 1: In a small bowl, combine 2 tbsp paprika, 1 tbsp coarse ground black pepper, 1 tbsp kosher salt, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper, and 1 tbsp brown sugar to create the dry rub. Mix well.
Step 2: Trim excess fat from the surface of the 5 lb beef brisket, then evenly coat all sides with the prepared dry rub, pressing it into the meat.
Step 3: Preheat your smoker to 225°F, and add oak or hickory wood chips for smoke. Place the brisket fat side up on the smoker grate and smoke for approximately 1.5 hours per pound, about 7-8 hours total, until the internal temperature reaches 195°F.
Step 4: Once done, wrap the brisket in foil and let it rest for 1 hour before slicing thinly against the grain to serve with your favorite barbecue sides.