Slow-Smoked Texas-Style Brisket with Hickory Wood

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 brisket infused with hickory wood smoke and a savory dry rub, capturing the essence of Longview BBQ traditions. This American-inspired barbecue recipe, ready in about 620 minutes, pairs beef brisket, kosher salt, 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: Trim the 5 lbs beef brisket of excess fat, leaving about 1/4 inch layer for moisture. Rub 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 1 tbsp garlic powder, and 1 tbsp onion powder evenly over the entire brisket surface.
  2. Step 2: Coat the rubbed brisket with 2 tbsp yellow mustard to help the dry rub adhere and enhance smoke penetration.
  3. Step 3: Prepare your smoker by preheating to 225°F and adding 2 cups of soaked hickory wood chips to generate smoke.
  4. Step 4: Place the brisket fat side up on the smoker grate and smoke for approximately 8-10 hours, maintaining 225°F, until the internal temperature reaches 195°F and the meat is tender to a fork.
  5. Step 5: Remove the brisket from the smoker and wrap it tightly in butcher paper. Let it rest for 1 hour to allow juices to redistribute before slicing against the grain into 1/4-inch slices.

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