Slow-Smoked Texas Brisket with Simple Salt-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.

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 barbecue recipe, 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

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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.

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