Slow-Smoked Dry Rubbed Beef Brisket

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

Tender beef brisket infused with a flavorful dry rub and slow-smoked to juicy perfection using locally sourced wood. This american-inspired bbq & smoked ready in about 620 minutes pairs whole beef brisket, paprika, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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.

Ingredients

• 5 lbs whole beef brisket
• 2 tbsp paprika
• 2 tbsp brown sugar
• 1 tbsp coarse salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 2 cups smoking wood chips (hickory or oak)

Instructions

1. Step 1: Combine 2 tbsp paprika, 2 tbsp brown sugar, 1 tbsp coarse salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp cayenne pepper in a bowl to create a dry rub.
2. Step 2: Pat dry the 5 lbs whole beef brisket with paper towels and evenly coat it with the dry rub, pressing it into the meat to adhere well.
3. Step 3: Preheat your smoker to 225°F and add 2 cups of hickory or oak wood chips to generate smoke.
4. Step 4: Place the brisket fat side up on the smoker grate and smoke for about 8-10 hours, or until the internal temperature reaches 195°F, spritzing with water every hour to maintain moisture.
5. Step 5: Remove the brisket from the smoker, wrap it tightly in foil, and let it rest for 1 hour before slicing against the grain into 1/4-inch thick slices for serving.