Slow-Smoked Beef Brisket with Smokey D’s Dry Rub

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

Tender, slow-smoked beef brisket seasoned with a balanced dry rub and smoked to perfection over hickory wood for a deep smoky flavor. This American-inspired grilling recipe, ready in about 630 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 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.

Ingredients

• 5 lbs beef brisket
• 3 tbsp paprika
• 2 tbsp brown sugar
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 2 cups hickory wood chips
• 2 tbsp yellow mustard

Know when the beef is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Combine 3 tbsp paprika, 2 tbsp brown sugar, 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp cayenne pepper in a bowl to create the dry rub.
2. Step 2: Pat the 5 lbs beef brisket dry with paper towels, then slather 2 tbsp yellow mustard evenly over the entire surface of the brisket to help the rub adhere.
3. Step 3: Rub the dry rub mixture thoroughly over all sides of the brisket, pressing to coat evenly.
4. Step 4: Preheat your smoker to 225°F using hickory wood chips (2 cups) for smoke flavor. Place the brisket fat side up on the smoker grate.
5. Step 5: Smoke the brisket at 225°F for approximately 8-10 hours, or until internal temperature reaches 195°F, spritzing with apple cider vinegar every hour to maintain moisture.
6. Step 6: Once done, wrap the brisket tightly in butcher paper and let rest for 1 hour before slicing against the grain into 1/4-inch thick slices for serving.