Slow-Smoked Brisket with Hickory Dry Rub

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 bbq & smoked ready in about 460 minutes pairs pounds beef brisket, hickory wood chips, tablespoons 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
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Ingredients

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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.

Frequently asked questions

How long does Slow-Smoked Brisket with Hickory Dry Rub take to make?

Total time is about 460 minutes (40 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Smoked Brisket with Hickory Dry Rub?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds beef brisket from drying out.

Can I substitute ingredients in Slow-Smoked Brisket with Hickory Dry Rub?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Smoked Brisket with Hickory Dry Rub for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Smoked Brisket with Hickory Dry Rub?

American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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