Slow-Smoked Texas Brisket with Simple Dry Rub

By AislePrompt Editorial · ·

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 developed and reviewed.

A tender, smoky brisket seasoned with a straightforward salt and pepper dry rub, cooked low and slow to capture authentic Central Texas barbecue flavors. This American-inspired barbecue recipe, ready in about 930 minutes, pairs beef brisket (whole packer), kosher salt, coarse 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 12, 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: 900 min Serves 12 American cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your smoker to 225°F. While it warms, combine 1/4 cup kosher salt and 1/4 cup coarse black pepper in a bowl to form the dry rub.
  2. Step 2: Lightly coat the 10 pounds whole packer beef brisket with 2 tablespoons yellow mustard to help the rub adhere, then generously apply the salt and pepper mixture to all sides, pressing to adhere.
  3. Step 3: Place 2 cups apple wood chips in the smoker box and position the brisket fat side up on the grate. Smoke the brisket low and slow at 225°F for approximately 1.5 hours per pound, about 15 hours, until an internal temperature of 203°F is reached.
  4. Step 4: During smoking, maintain temperature and add wood chips as needed to keep steady smoke. Wrap the brisket in butcher paper once it hits 160°F to preserve moisture.
  5. Step 5: Once done, let the brisket rest wrapped for 1 hour before slicing thinly against the grain and serving.

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