Slow-Roasted Beef Brisket with Texas-Style Dry Rub

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 bbq & smoked-inspired beef ready in about 380 minutes pairs pounds 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 BBQ & Smoked cuisine 450 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. Step 3: Generously apply the dry rub mixture evenly on all sides of the brisket, pressing it into the meat.
  4. 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.
  5. 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.
  6. Step 6: Remove from oven, let rest covered for 20 minutes before slicing thinly against the grain and serving.

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Frequently asked questions

How long does Slow-Roasted Beef Brisket with Texas-Style Dry Rub take to make?

Total time is about 380 minutes (20 min prep + 360 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 Slow-Roasted 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 pounds beef brisket from drying out.

Can I substitute ingredients in Slow-Roasted 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 Slow-Roasted Beef Brisket with Texas-Style Dry Rub for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Slow-Roasted Beef Brisket with Texas-Style Dry Rub?

BBQ & Smoked 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.

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