Slow-Smoked Brisket with Smokey Mo's Dry Rub

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

Tender, flavorful brisket infused with a signature Smokey Mo's dry rub, slow-smoked to perfection for a classic Texas barbecue experience. This american-inspired bbq & smoked ready in about 790 minutes pairs whole beef brisket (packer cut), Smokey Mo's dry rub, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 10, 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: 70 min Cook: 720 min Serves 10 American cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Trim excess fat from the 8 lbs whole beef brisket, leaving about 1/4 inch for moisture. Mix 1/4 cup Smokey Mo's dry rub with 2 tbsp kosher salt and 2 tbsp freshly ground black pepper, then rub the mixture evenly on all sides of the brisket. Let it rest at room temperature for 1 hour to absorb flavors.
  2. Step 2: Preheat your smoker to 225°F, adding 2 cups of soaked oak or hickory wood chips for smoke. Place the brisket fat side up on the smoker grate and smoke for approximately 1.5 hours per pound, about 12 hours, until the internal temperature reaches 203°F.
  3. Step 3: During smoking, spritz the brisket every 2 hours with a mixture of 1 cup apple cider vinegar and 1 cup water to maintain moisture and enhance bark formation.
  4. Step 4: Once done, remove the brisket and wrap it tightly in butcher paper, then let it rest for 1 hour at room temperature before slicing thinly against the grain to serve.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Smoked Brisket with Smokey Mo's Dry Rub take to make?

Total time is about 790 minutes (70 min prep + 720 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 Smokey Mo's 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 smokey mo's dry rub from drying out.

Can I substitute ingredients in Slow-Smoked Brisket with Smokey Mo's 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 Smokey Mo's Dry Rub for a different number of people?

The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). 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 Smokey Mo's 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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