Slow-Smoked Texas Style Brisket with House BBQ 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.

Classic Texas-style brisket slow-smoked to tender perfection with a bold dry rub, delivering a smoky crust and juicy interior. This American-inspired barbecue recipe, ready in about 500 minutes, pairs beef brisket (whole packer, 10 lbs), kosher salt, coarse black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 3 tbsp kosher salt, 3 tbsp coarse black pepper, 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tbsp smoked paprika to create the dry rub.
  2. Step 2: Trim the brisket of excess fat, leaving about 1/4-inch fat cap, then rub the dry mixture evenly all over the 10 lb brisket, pressing gently.
  3. Step 3: Prepare your smoker to maintain a steady temperature of 225°F using charcoal and oak or hickory wood chunks for smoke flavor.
  4. Step 4: Place the brisket fat side up on the smoker grate and smoke for approximately 8 hours, maintaining 225°F, until the internal temperature reaches 195°F and the brisket is tender when probed.
  5. Step 5: Remove the brisket and wrap it tightly in butcher paper, then let it rest for 1 hour to redistribute juices before slicing against the grain for serving.

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