Slow-Smoked Texas Brisket with Spiced Dry Rub

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

A tender, smoky brisket infused with a balanced blend of smoky and spicy flavors, slow-cooked to perfection reminiscent of Houston’s barbecue traditions. This Mexican-inspired barbecue recipe, ready in about 610 minutes, pairs beef brisket, kosher salt, ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 pounds beef brisket
• 3 tablespoons kosher salt
• 2 tablespoons ground black pepper
• 2 tablespoons paprika
• 1 tablespoon brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 2 cups soaked in water wood chips (oak or hickory)
• 1 cup beef broth

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Instructions

1. Step 1: Combine 3 tablespoons kosher salt, 2 tablespoons black pepper, 2 tablespoons paprika, 1 tablespoon brown sugar, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1 teaspoon cayenne pepper in a bowl to create the dry rub.
2. Step 2: Rub the entire surface of the 5-pound beef brisket generously with the dry rub, pressing it into the meat; let it sit at room temperature for 1 hour.
3. Step 3: Preheat your smoker to 225°F and add 2 cups soaked oak or hickory wood chips to the smoker box.
4. Step 4: Place the brisket fat side up on the smoker grate and smoke for about 6 hours, maintaining a steady 225°F temperature and adding more wood chips as needed for smoke.
5. Step 5: After 6 hours, wrap the brisket tightly in foil with 1 cup beef broth to maintain moisture, then return to the smoker and cook for an additional 3 hours until the internal temperature reaches 200°F and the meat is tender.
6. Step 6: Remove from the smoker and let the brisket rest for 45 minutes before slicing against the grain into 1/4-inch slices for serving.