Slow-Smoked Brisket with Smokey Mo's Dry Rub

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

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 barbecue recipe, 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.

Ingredients

• 8 lbs whole beef brisket (packer cut)
• 1/4 cup Smokey Mo's dry rub
• 2 tbsp kosher salt
• 2 tbsp black pepper, freshly ground
• 2 cups soaked wood chips (oak or hickory)

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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.