Slow-Smoked Texas Brisket with Simple Salt-Pepper Rub

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A tender, smoky brisket seasoned with just salt and pepper, cooked low and slow to capture the essence of Central Texas barbecue. This american-inspired bbq & smoked ready in about 380 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: 20 min Cook: 360 min Serves 8 American cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your smoker to 225°F using hickory wood chips for smoke. Meanwhile, generously rub 2 tbsp kosher salt and 2 tbsp coarse black pepper evenly all over the 5 lbs beef brisket, pressing it into the meat.
  2. Step 2: Place the brisket fat side up on the smoker grate and smoke for about 6 hours, maintaining a steady 225°F temperature. Add more wood chips as needed to keep a consistent smoke.
  3. Step 3: Once the internal temperature reaches 195°F and the brisket feels tender when probed, remove it from the smoker. Wrap the brisket tightly in butcher paper and let rest for 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 Simple Salt-Pepper Rub take to make?

Total time is about 380 minutes (20 min prep + 360 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 Simple Salt-Pepper 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 Simple Salt-Pepper 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 Simple Salt-Pepper 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 Simple Salt-Pepper 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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