Slow-Smoked Texas Brisket with Hickory and Dry Rub

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender brisket smoked low and slow over hickory wood, rubbed with a simple Texas-style spice blend for a smoky, melt-in-your-mouth experience. This american-inspired bbq & smoked ready in about 510 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 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: 30 min Cook: 480 min Serves 8 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Trim the 5 lbs beef brisket of excess fat, leaving about 1/4 inch for moisture. Rub 2 tbsp yellow mustard evenly over the entire brisket to help the spice adhere.
  2. Step 2: Mix 3 tbsp kosher salt, 2 tbsp black pepper, 1 tbsp paprika, 1 tbsp garlic powder, and 1 tbsp onion powder in a bowl. Apply this dry rub generously over every surface of the brisket.
  3. Step 3: Preheat your smoker to 225°F and add 2 cups of soaked hickory wood chips to the firebox for smoke.
  4. Step 4: Place the brisket fat side up on the smoker grate and smoke for about 1 to 1.5 hours per pound, roughly 6-8 hours total, until the internal temperature reaches 195°F and the meat is tender.
  5. Step 5: Remove brisket and wrap tightly in butcher paper or foil. Let it rest for at least 1 hour before slicing thinly against the grain for serving.

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Frequently asked questions

How long does Slow-Smoked Texas Brisket with Hickory and Dry Rub take to make?

Total time is about 510 minutes (30 min prep + 480 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 Hickory and 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 beef brisket from drying out.

Can I substitute ingredients in Slow-Smoked Texas Brisket with Hickory and 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 Hickory and 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 Hickory and Dry 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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