Smoked Texas-Style Beef Brisket with Dry Rub

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-smoked beef brisket seasoned with a robust dry rub, yielding tender, flavorful meat with a smoky bark. This american-inspired bbq & smoked ready in about 640 minutes pairs trimmed beef brisket, kosher salt, coarsely ground 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. 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.
  2. 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.
  3. Step 3: Preheat smoker to 225°F and add 2 cups of hickory or oak wood chips to generate smoke.
  4. 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.
  5. 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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Frequently asked questions

How long does Smoked Texas-Style Beef Brisket with Dry Rub take to make?

Total time is about 640 minutes (40 min prep + 600 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Smoked Texas-Style Beef Brisket with Dry Rub?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep trimmed beef brisket from drying out.

Can I substitute ingredients in Smoked Texas-Style Beef Brisket with Dry Rub?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoked Texas-Style Beef Brisket with Dry Rub for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Smoked Texas-Style Beef Brisket with Dry Rub?

American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes