Sheet Pan Smoked Beef Brisket with Texas-Style Dry Rub

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender smoked beef brisket seasoned with a bold Texas dry rub, roasted on a sheet pan to capture smoky, savory flavors. This american-inspired beef ready in about 320 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 6, 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: 300 min Serves 6 American cuisine 450 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F. In a small bowl, combine 2 tbsp paprika, 1 tbsp brown sugar, 1 tbsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground black pepper, 2 tsp kosher salt, and 1 tsp smoked paprika to create the dry rub.
  2. Step 2: Rub 2 tbsp olive oil evenly over the 3 lbs beef brisket, then massage the dry rub all over the meat ensuring full coverage. Place the brisket on a rimmed sheet pan, fat side up.
  3. Step 3: Roast the brisket in the preheated oven for 4-5 hours, until a meat thermometer reads 195°F and the brisket is fork-tender. Let rest 20 minutes before slicing against the grain and serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Frequently asked questions

How long does Sheet Pan Smoked Beef Brisket with Texas-Style Dry Rub take to make?

Total time is about 320 minutes (20 min prep + 300 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Smoked Beef Brisket with Texas-Style Dry Rub?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef brisket from drying out.

Can I substitute ingredients in Sheet Pan Smoked Beef Brisket with Texas-Style Dry Rub?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Smoked Beef Brisket with Texas-Style Dry Rub for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Smoked Beef Brisket with Texas-Style Dry Rub?

American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes