Slow-Smoked Texas-Style Beef Brisket

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

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 drafted and published.

Tender, smoky beef brisket infused with a classic Texas dry rub and slow-cooked to perfection over low heat. This American-inspired beef recipe, ready in about 500 minutes, pairs beef brisket, brown sugar, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 480 min Serves 8 American cuisine 480 cal/serving

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Ingredients

4 lbs beef brisket
2 tbsp brown sugar
1 tbsp paprika
1 tbsp coarse black pepper
1 tbsp kosher salt
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp smoked paprika
2 tbsp olive oil
2 cups, soaked in water for 30 minutes apple wood chips

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Instructions

Step 1: Mix 2 tbsp brown sugar, 1 tbsp paprika, 1 tbsp coarse black pepper, 1 tbsp kosher salt, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chili powder, and 1 tsp smoked paprika in a bowl to create a dry rub.
Step 2: Rub 2 tbsp olive oil evenly over the entire surface of the 4 lb beef brisket, then massage the dry rub mixture all over the brisket, covering every side thoroughly.
Step 3: Preheat your smoker to 225°F and add the soaked 2 cups of apple wood chips to generate smoke.
Step 4: Place the brisket fat side up on the smoker rack and smoke for about 6-8 hours, or until the internal temperature reaches 195°F, maintaining 225°F smoker temperature.
Step 5: Once done, wrap the brisket tightly in butcher paper and let it rest for 1 hour to redistribute juices before slicing against the grain into 1/4-inch thick slices.