Slow-Smoked Texas-Style Brisket with Dry 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, smoky beef brisket seasoned with a classic Texas dry rub and slow-smoked over wood for hours to develop deep flavor. This American-inspired barbecue recipe, ready in about 620 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 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.

Prep: 20 min Cook: 600 min Serves 8 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your smoker to 225°F and soak 2 cups of oak or hickory wood chips in water for 30 minutes to ensure slow, steady smoke.
  2. Step 2: Mix 2 tablespoons kosher salt, 2 tablespoons coarse black pepper, 1 tablespoon paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1 tablespoon brown sugar in a bowl to create a dry rub.
  3. Step 3: Rub 2 tablespoons yellow mustard evenly over the entire 5-pound beef brisket to help the rub adhere, then apply the dry rub generously, coating all sides.
  4. Step 4: Place the brisket fat side up on the smoker grate and smoke for approximately 8-10 hours, maintaining a steady 225°F temperature, until the internal temperature reaches 195°F and the meat is tender.
  5. Step 5: Remove the brisket from the smoker and wrap it tightly in foil. Let it rest for 1 hour before slicing against the grain into 1/4-inch thick slices and serving.

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