Smoke-Rubbed Texas Brisket with Spiced Pinto Beans

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Tender smoked brisket seasoned with a bold dry rub paired with slow-cooked spiced pinto beans, capturing the essence of Dallas BBQ traditions. This American-inspired barbecue recipe, ready in about 670 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 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.

Ingredients

• 5 lbs beef brisket
• 2 tbsp kosher salt
• 2 tbsp black pepper
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cumin
• 2 cups dried pinto beans
• 1 large, diced yellow onion
• 1, seeded and minced jalapeño
• 1 tsp smoked paprika
• 4 cups chicken broth
• 2 tbsp olive oil
• to taste salt
• to taste black pepper

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

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 cumin to make the dry rub. Rub evenly over the entire surface of the 5 lbs beef brisket and let sit at room temperature for 1 hour.
2. Step 2: Prepare your smoker to maintain a steady temperature of 225°F. Place the brisket fat side up and smoke for approximately 8-10 hours or until internal temperature reaches 195°F, spritzing every hour with apple cider vinegar for moisture.
3. Step 3: While the brisket smokes, soak 2 cups dried pinto beans overnight. Drain and rinse.
4. Step 4: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and 1 minced jalapeño, sautéing for 5 minutes until softened and fragrant.
5. Step 5: Add the soaked beans, 4 cups chicken broth, 1 tsp smoked paprika, salt, and black pepper to the pot. Bring to a boil, then reduce heat to low and simmer gently for 1.5 to 2 hours until beans are tender and creamy, stirring occasionally.
6. Step 6: Once the brisket reaches 195°F, remove from the smoker and let rest covered loosely with foil for 30 minutes before slicing against the grain.
7. Step 7: Serve sliced brisket alongside the spiced pinto beans for a hearty Dallas-inspired BBQ meal.