Slow-Smoked Texas Brisket with Simple Salt and Pepper 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.

Tender, juicy brisket smoked low and slow with a straightforward salt and pepper rub that highlights the rich beef flavor. This American-inspired barbecue recipe, ready in about 735 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 550 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: 15 min Cook: 720 min Serves 8 American cuisine 550 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The grilling tools we’d reach for here → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

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

  1. Step 1: Preheat your smoker to 225°F using 2 cups of oak or hickory wood chips for smoke flavor.
  2. Step 2: Pat dry the 5 pounds of beef brisket with paper towels, then evenly rub 3 tablespoons of kosher salt and 3 tablespoons of coarse black pepper all over the surface.
  3. Step 3: Place the brisket fat side up on the smoker grate and smoke for approximately 10-12 hours, or until the internal temperature reaches 203°F, maintaining the smoker temperature at 225°F.
  4. Step 4: Remove the brisket from the smoker and wrap it tightly in butcher paper or foil; rest for at least 1 hour before slicing thinly against the grain to serve.

Related recipes