Slow-Smoked Texas Brisket with Homestyle Potato Salad

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Tender, smoky brisket paired with a creamy, tangy homestyle potato salad makes for a classic Texas BBQ meal. This American-inspired barbecue recipe, ready in about 480 minutes, pairs brisket, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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 lbs brisket
• 2 tbsp kosher salt
• 2 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 2 tbsp yellow mustard
• 2 cups wood chips (oak or hickory)
• 3 lbs russet potatoes
• 1 cup mayonnaise
• 2 tbsp yellow mustard (for salad)
• 2 tbsp apple cider vinegar
• 2, finely chopped celery stalks
• 1/2, finely chopped red onion
• 3, chopped hard-boiled eggs
• to taste salt
• to taste black pepper (for salad)

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Instructions

1. Step 1: Preheat your smoker to 225°F. Rub 5 lbs brisket evenly with 2 tbsp kosher salt, 2 tbsp black pepper, 1 tbsp smoked paprika, and 1 tbsp garlic powder. Coat the brisket with 2 tbsp yellow mustard to help the rub adhere.
2. Step 2: Place the brisket fat side up in the smoker and add 2 cups oak or hickory wood chips for smoke. Smoke for about 1.5 hours per pound, approximately 7.5 hours, until internal temperature reaches 195°F and the meat is tender.
3. Step 3: Meanwhile, peel and cut 3 lbs russet potatoes into 1-inch cubes. Place in a large pot of salted water and boil over high heat for 12-15 minutes until tender but not mushy. Drain and let cool.
4. Step 4: In a large bowl, mix 1 cup mayonnaise, 2 tbsp yellow mustard, and 2 tbsp apple cider vinegar until smooth. Add 2 finely chopped celery stalks, 1/2 finely chopped red onion, and 3 chopped hard-boiled eggs. Stir well.
5. Step 5: Fold the cooled potatoes gently into the dressing mixture. Season with salt and black pepper to taste. Refrigerate the potato salad for at least 2 hours to develop flavor.
6. Step 6: Once the brisket is done, let it rest for 30 minutes covered in foil. Slice thinly against the grain and serve alongside the homestyle potato salad.