Slow-Smoked Brisket with Hickory Dry Rub

By AislePrompt Editorial · ·

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 brisket slow-smoked over hickory wood and infused with a savory dry rub for deep smoky flavor and a perfectly crusted bark. This American-inspired barbecue recipe, ready in about 460 minutes, pairs beef brisket, hickory wood chips, 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: 40 min Cook: 420 min Serves 8 American cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The grilling tools we’d reach for here → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: In a small bowl, mix 2 tablespoons brown sugar, 1 tablespoon paprika, 1 tablespoon kosher salt, 1 tablespoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon cayenne pepper to create the dry rub.
  2. Step 2: Pat dry the 5 pounds beef brisket with paper towels and generously coat all sides with the dry rub mixture, pressing it into the meat.
  3. Step 3: Soak 2 cups hickory wood chips in water for 30 minutes, then preheat your smoker to 225°F and add the soaked wood chips.
  4. Step 4: Place the brisket fat side up on the smoker grate, close the lid, and smoke for approximately 6-7 hours, or until the internal temperature reaches 195°F, spritzing with water every hour to maintain moisture.
  5. Step 5: Once done, remove the brisket and wrap it tightly in foil, letting it rest for 1 hour before slicing thinly against the grain to serve.

Related recipes