Smoked Texas-Style Beef Brisket with Dry Rub

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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.

Slow-smoked beef brisket seasoned with a robust dry rub, yielding tender, flavorful meat with a smoky bark. This American-inspired barbecue recipe, ready in about 640 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: 40 min Cook: 600 min Serves 8 American cuisine 450 cal/serving

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Ingredients

5 lbs, trimmed beef brisket
2 tbsp kosher salt
2 tbsp, coarsely ground black pepper
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp brown sugar
1 tbsp smoked paprika
2 cups, hickory or oak wood chips

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Instructions

Step 1: In a small bowl, combine 2 tbsp kosher salt, 2 tbsp coarsely ground black pepper, 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp brown sugar, and 1 tbsp smoked paprika to create a dry rub.
Step 2: Pat dry 5 lbs beef brisket with paper towels. Generously rub the dry rub mixture all over the brisket, pressing it into the meat evenly. Let rest at room temperature for 30 minutes.
Step 3: Preheat smoker to 225°F and add 2 cups of hickory or oak wood chips to generate smoke.
Step 4: Place brisket fat side up on the smoker grate. Smoke for approximately 8-10 hours, maintaining 225°F, until the internal temperature reaches 195°F and the meat is tender to a fork.
Step 5: Remove brisket from smoker and wrap tightly in butcher paper or foil. Let rest for at least 1 hour before slicing against the grain and serving.