Slow-Smoked Texas Brisket with Dry Rub and Mop Sauce

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

5 lbs beef brisket
1/4 cup kosher salt
1/4 cup coarse black pepper
2 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper
1 cup apple cider vinegar
1 cup water
2 tbsp worcestershire sauce
2 cups hickory wood chips

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

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.
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.
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.
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.