Sheet Pan Texas-Style Smoked Brisket with Mesquite Rub

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

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 tender smoked brisket infused with a bold mesquite and chili rub, slow-cooked on a sheet pan for authentic Texas flavor. This American-inspired barbecue recipe, ready in about 320 minutes, pairs beef brisket, mesquite smoked paprika, chili powder 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

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Ingredients

3 lbs beef brisket
2 tbsp mesquite smoked paprika
1 tbsp chili powder
2 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
2 tbsp olive oil
1/4 cup apple cider vinegar
1/2 cup beef broth

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Instructions

Step 1: Preheat oven to 275°F and line a large sheet pan with aluminum foil. In a small bowl, mix 2 tbsp mesquite smoked paprika, 1 tbsp chili powder, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder to create the spice rub.
Step 2: Rub 3 lbs beef brisket evenly with 2 tbsp olive oil, then coat all sides thoroughly with the mesquite-chili spice rub, pressing it into the meat.
Step 3: Place the brisket fat side up on the prepared sheet pan, pour 1/4 cup apple cider vinegar and 1/2 cup beef broth around it (not over the rub), then cover tightly with foil.
Step 4: Bake the brisket low and slow for 4 to 5 hours until an instant-read thermometer registers 195°F and the meat is fork-tender.
Step 5: Remove foil and let the brisket rest for 20 minutes before slicing thinly against the grain to serve with pan juices.