Slow-Smoked Texas Brisket with Hickory and Mesquite

By · Reviewed by AislePrompt Editorial · ·

Tender, juicy brisket smoked low and slow over a blend of hickory and mesquite wood, delivering deep smoky flavor and a perfectly barked crust. This bbq & smoked ready in about 750 minutes pairs tablespoons kosher salt, tablespoons coarse black pepper, tablespoons paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 10, 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: 720 min Serves 10 BBQ & Smoked cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Trim the 8-pound whole beef brisket of excess fat, leaving about 1/4-inch fat cap for moisture. Rub 1/4 cup yellow mustard evenly all over the brisket to help the seasoning adhere.
  2. Step 2: In a small bowl, mix 3 tablespoons kosher salt, 3 tablespoons coarse black pepper, 2 tablespoons paprika, 1 tablespoon garlic powder, and 1 tablespoon onion powder. Liberally apply this dry rub all over the brisket, pressing it into the meat.
  3. Step 3: Prepare your smoker for low and slow cooking by preheating to 225°F and adding 4 pieces each of hickory and mesquite wood chunks to the firebox for smoke.
  4. Step 4: Place the brisket fat side up on the smoker grate. Smoke for approximately 10-12 hours until internal temperature reaches 200°F, maintaining steady smoke and temperature.
  5. Step 5: Wrap the brisket tightly in butcher paper once it hits 160°F to preserve moisture and continue cooking.
  6. Step 6: Once done, let the brisket rest wrapped for at least 1 hour before slicing thinly against the grain to serve.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 750 minutes (30 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 Hickory and Mesquite?

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 tablespoons kosher salt from drying out.

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

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 Mesquite for a different number of people?

The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). 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 Mesquite?

BBQ & Smoked 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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