Oklahoma-Style Smoked Brisket with 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.

Slow-smoked beef brisket seasoned with a robust dry rub, delivering a tender, smoky, and flavorful centerpiece inspired by Oklahoma BBQ traditions. This American-inspired grilling recipe, ready in about 670 minutes, pairs beef brisket, paprika, brown sugar 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: 70 min Cook: 600 min Serves 8 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 2 tbsp paprika, 2 tbsp brown sugar, 1 tbsp salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp cayenne pepper in a bowl to create the dry rub.
  2. Step 2: Rub this seasoning mixture all over the 5 lb trimmed beef brisket, pressing firmly to coat evenly. Let it rest at room temperature for 1 hour.
  3. Step 3: Preheat smoker to 225°F and add 2 cups soaked hickory or oak wood chips to generate smoke.
  4. Step 4: Place the brisket fat side up on the smoker rack and smoke for approximately 8-10 hours, or until internal temperature reaches 195°F, spritzing with water every hour to maintain moisture.
  5. Step 5: Remove brisket and wrap tightly in foil, resting for 1 hour before slicing thinly against the grain and serving.

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