Slow-Smoked Texas Beef Brisket with Classic Dry Rub

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Juicy beef brisket slow-smoked to perfection with a traditional Texas dry rub, resulting in tender meat with a flavorful bark. This American-inspired beef recipe, ready in about 500 minutes, pairs whole beef brisket (packer cut), kosher salt, coarse black pepper 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 (packer cut)
• 2 tbsp kosher salt
• 2 tbsp coarse black pepper
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 cups smoking wood chips (oak or hickory)
• 2 tbsp yellow mustard

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a small bowl, combine 2 tbsp kosher salt, 2 tbsp coarse black pepper, 1 tbsp paprika, 1 tbsp garlic powder, and 1 tbsp onion powder to create the dry rub.
2. Step 2: Pat the 5 lb whole beef brisket dry with paper towels, then spread 2 tbsp yellow mustard evenly over the entire surface to help the rub adhere.
3. Step 3: Generously coat the brisket with the dry rub mixture, pressing it into the meat on all sides.
4. Step 4: Prepare your smoker by preheating to 225°F and adding 2 cups of oak or hickory wood chips for smoke.
5. Step 5: Place the brisket fat side up on the smoker grate, close the lid, and smoke for approximately 1.5 hours per pound (about 7-8 hours total), maintaining a steady 225°F temperature.
6. Step 6: After 6 hours, wrap the brisket tightly in butcher paper to retain moisture and continue smoking until the internal temperature reaches 203°F, about 1-2 more hours.
7. Step 7: Remove the brisket from the smoker and let it rest wrapped for 1 hour before slicing thinly against the grain and serving.