Slow-Smoked Texas-Style Brisket with Tangy Baked Beans

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A tender, slow-smoked beef brisket infused with a dry rub, paired with homemade tangy baked beans for a classic Texas BBQ experience. This bbq & smoked ready in about 465 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 650 calories and feeds 6, 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.

Ingredients

• 4 lbs beef brisket
• 2 tbsp kosher salt
• 2 tbsp black pepper
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 2 cups apple wood chips
• 3 cups cooked pinto beans
• 4 slices bacon
• 1 medium, diced yellow onion
• 1/4 cup brown sugar
• 2 tbsp yellow mustard
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1/2 tsp black pepper

Instructions

1. Step 1: Combine 2 tbsp kosher salt, 2 tbsp black pepper, 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp smoked paprika in a bowl to create the dry rub. Rub this mixture evenly over all sides of the 4 lbs beef brisket. Let rest at room temperature for 30 minutes.
2. Step 2: Preheat a smoker to 225°F and add 2 cups soaked apple wood chips to the firebox for smoke. Place the brisket fat-side up on the smoker grate and smoke for about 6 hours or until internal temperature reaches 195°F, spritzing every hour with water.
3. Step 3: While the brisket smokes, dice 4 slices of bacon and cook in a large skillet over medium heat until crisp, about 5 minutes. Remove bacon and in the bacon fat sauté 1 diced medium yellow onion until translucent and golden, about 7 minutes.
4. Step 4: In a 2-quart baking dish, combine 3 cups cooked pinto beans, cooked bacon, sautéed onions, 1/4 cup brown sugar, 2 tbsp yellow mustard, 2 tbsp apple cider vinegar, 1 tbsp Worcestershire sauce, and 1/2 tsp black pepper. Mix well and bake uncovered at 325°F for 1 hour until thickened and bubbling.
5. Step 5: Rest the smoked brisket for 30 minutes tented in foil, then slice thinly against the grain. Serve slices alongside a generous scoop of the tangy baked beans.