Slow-Smoked Texas Brisket with Dry Rub and Mop Sauce

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

Tender, smoky beef brisket infused with a signature Texas-style dry rub and a tangy mop sauce, slow-cooked to perfection over hickory wood. This American-inspired barbecue recipe, ready in about 740 minutes, pairs beef brisket, kosher salt, coarse 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.

Prep: 20 min Cook: 720 min Serves 8 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 1/4 cup kosher salt, 1/4 cup coarse black pepper, 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp cayenne pepper in a bowl to create the dry rub. Rub evenly over the entire surface of the 5 lb beef brisket, pressing gently to adhere.
  2. Step 2: Preheat your smoker to 225°F and add 2 cups hickory wood chips for smoke flavor. Place the brisket fat side up on the smoker grate and smoke for 6 hours.
  3. Step 3: While smoking, mix 1 cup apple cider vinegar, 1 cup water, and 2 tbsp Worcestershire sauce to create the mop sauce. Every hour, use a mop brush to baste the brisket with this sauce, maintaining moisture and enhancing flavor.
  4. Step 4: Continue smoking the brisket until an internal temperature of 200°F is reached, approximately 10-12 hours total. Remove from smoker and wrap in butcher paper, resting for 1 hour before slicing against the grain to serve.

Frequently asked questions

How long does Slow-Smoked Texas Brisket with Dry Rub and Mop Sauce 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 Dry Rub and Mop Sauce?

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 beef brisket from drying out.

Can I substitute ingredients in Slow-Smoked Texas Brisket with Dry Rub and Mop Sauce?

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 and Mop Sauce 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 and Mop Sauce?

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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