Slow-Smoked Texas Brisket with Brisket Beans

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

Tender, smoky Texas-style brisket paired with hearty brisket beans, capturing the essence of San Antonio BBQ. This American-inspired barbecue recipe, ready in about 500 minutes, pairs beef brisket, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 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 beef brisket
• 2 tbsp kosher salt
• 2 tbsp black pepper
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 cups apple wood chips
• 3 cups cooked pinto beans
• 6 oz bacon, diced
• 1 cup yellow onion, diced
• 1 cup barbecue sauce
• 2 tbsp brown sugar
• 1 tbsp mustard
• 1 cup water

Know when the beef is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat your smoker to 225°F using 2 cups of soaked apple wood chips for flavor. Meanwhile, rub 5 lbs beef brisket evenly with 2 tbsp kosher salt, 2 tbsp black pepper, 1 tbsp paprika, 1 tbsp garlic powder, and 1 tbsp onion powder.
2. Step 2: Place the brisket fat side up on the smoker grate. Smoke it low and slow for approximately 8 hours, maintaining 225°F and replenishing wood chips every hour, until internal temperature reaches 195°F and the meat is tender.
3. Step 3: While the brisket smokes, prepare the brisket beans by heating a skillet over medium heat. Add 6 oz diced bacon and cook until crispy, about 5 minutes. Add 1 cup diced yellow onion and sauté for 3 minutes until translucent.
4. Step 4: Stir in 3 cups cooked pinto beans, 1 cup barbecue sauce, 2 tbsp brown sugar, 1 tbsp mustard, and 1 cup water. Simmer for 20 minutes over low heat until the sauce thickens and coats the beans.
5. Step 5: Remove the brisket from the smoker and let it rest for 30 minutes before slicing against the grain. Serve slices of brisket alongside the warm brisket beans for a classic Texas BBQ experience.