Slow-Roasted Beef Brisket with Texas-Style Dry Rub

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

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.

Tender, fall-apart beef brisket slow-roasted with a smoky, spicy Texas-style dry rub offers a rich flavor perfect for a hearty meal. This American-inspired beef recipe, ready in about 380 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: 20 min Cook: 360 min Serves 8 American cuisine 450 cal/serving

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Ingredients

4 pounds beef brisket
2 tbsp paprika
1 tbsp brown sugar
2 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
1 tsp smoked paprika
2 tbsp olive oil
1 cup beef broth

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Instructions

Step 1: Preheat oven to 275°F. In a small bowl, combine 2 tbsp paprika, 1 tbsp brown sugar, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, and 1 tsp smoked paprika to create the dry rub.
Step 2: Pat dry 4 pounds beef brisket with paper towels, then rub 2 tbsp olive oil all over the meat to help the dry rub adhere.
Step 3: Generously apply the dry rub mixture evenly on all sides of the brisket, pressing it into the meat.
Step 4: Place the brisket fat side up in a roasting pan, pour 1 cup beef broth into the bottom to keep it moist, and cover tightly with foil.
Step 5: Roast in the oven for 5-6 hours until the internal temperature reaches 195°F and the brisket is tender when pierced with a fork.
Step 6: Remove from oven, let rest covered for 20 minutes before slicing thinly against the grain and serving.