Slow-Smoked Beef Brisket with Texas-Style Dry Rub

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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, smoky beef brisket seasoned with a bold Texas-style dry rub and slow-smoked to perfection for a rich, savory flavor. This American-inspired barbecue recipe, ready in about 495 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 500 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: 15 min Cook: 480 min Serves 8 American cuisine 500 cal/serving

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Ingredients

5 pounds beef brisket
3 tbsp paprika
2 tbsp brown sugar
1 tbsp coarse black pepper
1 tbsp kosher salt
1 tbsp garlic powder
1 tbsp onion powder
1 tsp chili powder
1/2 tsp cayenne pepper
2 cups wood chips (oak or hickory)

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Instructions

Step 1: Combine 3 tbsp paprika, 2 tbsp brown sugar, 1 tbsp coarse black pepper, 1 tbsp kosher salt, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp chili powder, and 1/2 tsp cayenne pepper in a bowl to create the dry rub.
Step 2: Pat 5 pounds beef brisket dry with paper towels and liberally coat all sides with the dry rub, pressing it into the meat gently. Wrap in plastic wrap and refrigerate for at least 4 hours or overnight to marinate.
Step 3: Preheat your smoker to 225°F and add 2 cups soaked wood chips (oak or hickory) for smoke. Place the brisket fat side up on the smoker grate and smoke for approximately 6-8 hours, maintaining the temperature, until the internal temperature reaches 195°F and the meat is tender.
Step 4: Remove the brisket from the smoker and wrap it tightly in foil. Let it rest for 1 hour before slicing thinly against the grain to serve.