Slow-Smoked Texas-Style Brisket with House BBQ Rub

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

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 brisket seasoned with a bold Texas-style dry rub and slow-smoked for hours to develop a deep bark and rich flavor. 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 600 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 600 cal/serving

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Ingredients

5 lbs beef brisket
2 tbsp kosher salt
2 tbsp black pepper
1 tbsp paprika
1 tbsp brown sugar
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper
2 cups, soaked in water for 30 minutes apple wood chips
2 tbsp yellow mustard

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Instructions

Step 1: Preheat your smoker to 225°F using indirect heat and add the soaked 2 cups apple wood chips for smoke.
Step 2: In a small bowl, mix 2 tbsp kosher salt, 2 tbsp black pepper, 1 tbsp paprika, 1 tbsp brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp cayenne pepper to create the dry rub.
Step 3: Rub 2 tbsp yellow mustard evenly over the entire 5 lbs beef brisket to help the rub adhere.
Step 4: Generously apply the dry rub all over the brisket, massaging it into the meat to form a thick coating.
Step 5: Place the brisket fat side up on the smoker grate and smoke at 225°F for approximately 8-10 hours, or until the internal temperature reaches 195°F, spritzing every hour with apple cider vinegar if desired to maintain moisture.
Step 6: Once done, remove the brisket and wrap it tightly in butcher paper, resting it in a cooler for at least 1 hour to allow juices to redistribute before slicing against the grain.