Slow-Smoked Texas Brisket with Dry Rub
Tender, smoky beef brisket seasoned with a classic Texas dry rub and slow-smoked to perfection over hickory wood. This bbq & smoked-inspired beef ready in about 615 minutes pairs pounds beef brisket, tablespoons kosher salt, tablespoons black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 pounds beef brisket
- 3 tablespoons kosher salt
- 3 tablespoons black pepper
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 2 cups, soaked in water for 30 minutes hickory wood chips
Instructions
- Step 1: Combine 3 tablespoons kosher salt, 3 tablespoons black pepper, 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1 tablespoon brown sugar in a bowl to make the dry rub.
- Step 2: Pat dry the 5-pound beef brisket with paper towels and apply the dry rub evenly on all sides, pressing gently to adhere. Wrap brisket in plastic wrap and refrigerate for at least 4 hours or overnight.
- Step 3: Preheat your smoker to 225°F using indirect heat and add 2 cups soaked hickory wood chips for smoke.
- Step 4: Place the brisket fat side up on the smoker rack and smoke for about 8-10 hours, maintaining 225°F, until internal temperature reaches 195°F and the meat is tender.
- Step 5: Remove the brisket from the smoker and wrap it tightly in butcher paper or foil. Let it rest for 1 hour before slicing against the grain into 1/4-inch thick slices.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Smoked Texas Brisket with Dry Rub take to make?
Total time is about 615 minutes (15 min prep + 600 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 Dry 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 pounds beef brisket from drying out.
Can I substitute ingredients in Slow-Smoked Texas Brisket with Dry 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 Dry 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 Dry Rub?
BBQ & Smoked beef 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.
