Slow-Smoked Beef Brisket with Ancho Chili Rub

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

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 beef brisket infused with smoky flavors and a mild ancho chili rub, perfect for an authentic New Mexico barbecue experience. This American-inspired barbecue recipe, ready in about 620 minutes, pairs beef brisket, ancho chili powder, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 600 min Serves 8 American cuisine 550 cal/serving

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Ingredients

4 lbs beef brisket
2 tbsp ancho chili powder
1 tbsp paprika
1 tbsp brown sugar
1 tbsp garlic powder
1 tbsp onion powder
2 tsp salt
1 tsp black pepper
2 tbsp olive oil
2 cups apple wood chips

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Instructions

Step 1: Preheat your smoker to 225°F and soak 2 cups of apple wood chips in water for 30 minutes to ensure a steady smoke.
Step 2: In a small bowl, combine 2 tbsp ancho chili powder, 1 tbsp paprika, 1 tbsp brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp salt, and 1 tsp black pepper. Rub this spice mix evenly over the entire surface of 4 lbs beef brisket.
Step 3: Drizzle 2 tbsp olive oil over the brisket and massage the rub in to help it adhere and form a flavorful crust.
Step 4: Place the brisket fat side up on the smoker grate and add the soaked apple wood chips to the smoker box; smoke for approximately 8-10 hours or until the internal temperature reaches 195°F, spritzing with apple cider vinegar every hour to keep it moist.
Step 5: Remove the brisket from the smoker, wrap it tightly in foil, and let it rest for at least 45 minutes before slicing against the grain into 1/4-inch thick slices to serve.