Slow-Smoked Beef Brisket with House-Made Dry Rub

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Tender beef brisket slow-smoked with a robust dry rub, delivering deep smoky flavor and a perfect bark crust. This American-inspired barbecue recipe, ready in about 550 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.

Ingredients

• 5 pounds beef brisket
• 2 tbsp paprika
• 2 tbsp brown sugar
• 1 tbsp coarse salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp chili powder
• 1 tsp smoked sea salt
• 2 cups apple wood chips

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Instructions

1. Step 1: In a small bowl, combine 2 tbsp paprika, 2 tbsp brown sugar, 1 tbsp coarse salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp chili powder, and 1 tsp smoked sea salt to make the dry rub.
2. Step 2: Pat dry 5 pounds beef brisket with paper towels and evenly coat all sides with the dry rub mixture, massaging it gently into the meat. Let rest at room temperature for 1 hour.
3. Step 3: Preheat your smoker to 225°F and add 2 cups soaked apple wood chips to the smoke box for a mild, fruity smoke.
4. Step 4: Place the brisket fat side up on the smoker grate and smoke for approximately 8 hours, or until the internal temperature reaches 195°F, maintaining steady smoke and temperature throughout.
5. Step 5: Remove the brisket from the smoker and wrap tightly in butcher paper. Let it rest for at least 1 hour before slicing thinly against the grain to serve.