Slow-Smoked Texas Brisket with Black Pepper and Sea Salt Rub

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

Tender, juicy beef brisket smoked low and slow with a simple salt and pepper rub, capturing the essence of Central Texas barbecue. This american-inspired bbq & smoked ready in about 740 minutes pairs beef brisket (whole packer, trimmed), kosher salt, coarse black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 20 min Cook: 720 min Serves 8 American cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your smoker to 225°F with soaked 2 cups applewood chips for a mild smoky flavor.
  2. Step 2: Coat the 5 lbs trimmed beef brisket evenly with 2 tbsp yellow mustard to help the rub adhere.
  3. Step 3: Mix 3 tbsp kosher salt and 3 tbsp coarse black pepper, then rub the mixture generously all over the brisket, covering every surface.
  4. Step 4: Place the brisket fat side up on the smoker grate and smoke for about 10-12 hours, maintaining 225°F, until the internal temperature reaches 203°F and the bark is dark and firm.
  5. Step 5: Remove the brisket and wrap it tightly in butcher paper, then let it rest in a cooler or warm place for 1 hour before slicing against the grain into 1/4-inch thick slices.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Smoked Texas Brisket with Black Pepper and Sea Salt Rub take to make?

Total time is about 740 minutes (20 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 Texas Brisket with Black Pepper and Sea Salt 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 kosher salt from drying out.

Can I substitute ingredients in Slow-Smoked Texas Brisket with Black Pepper and Sea Salt 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 Texas Brisket with Black Pepper and Sea Salt 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 Texas Brisket with Black Pepper and Sea Salt 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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