Smoked Texas-Style Brisket with Homestyle Potato Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Slow-smoked beef brisket infused with classic Texan flavors served alongside creamy homestyle potato salad. This american-inspired bbq & smoked ready in about 450 minutes pairs pounds beef brisket, tablespoons kosher salt, tablespoons black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 675 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

• 4 pounds beef brisket
• 2 tablespoons kosher salt
• 2 tablespoons black pepper
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 cups applewood chips
• 2 pounds russet potatoes
• 1 cup mayonnaise
• 2 tablespoons yellow mustard
• 2 stalks, diced celery
• 1/2 cup diced red onion
• 3, chopped hard-boiled eggs
• 2 tablespoons apple cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon sugar

Instructions

1. Step 1: Prepare the brisket by trimming excess fat from the 4 pounds of beef brisket. Combine 2 tablespoons kosher salt, 2 tablespoons black pepper, 1 tablespoon paprika, 1 tablespoon garlic powder, and 1 tablespoon onion powder in a bowl and rub evenly over the brisket. Let it rest at room temperature for 1 hour.
2. Step 2: Preheat your smoker to 225°F and add 2 cups of applewood chips to generate smoke. Place the brisket fat side up on the smoker grate and smoke for about 6 hours, or until the internal temperature reaches 195°F and the meat is tender.
3. Step 3: Meanwhile, for the potato salad, peel and dice 2 pounds of russet potatoes into 1-inch cubes. Place them in a pot of salted water and boil for 15 minutes until fork-tender. Drain and let cool slightly.
4. Step 4: In a large bowl, mix 1 cup mayonnaise, 2 tablespoons yellow mustard, 2 diced celery stalks, 1/2 cup diced red onion, 3 chopped hard-boiled eggs, 2 tablespoons apple cider vinegar, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon sugar until combined.
5. Step 5: Gently fold the warm potatoes into the dressing mixture and chill the potato salad in the refrigerator for at least 1 hour before serving.
6. Step 6: Once the brisket is smoked, rest it covered loosely with foil for 30 minutes, then slice against the grain into 1/4-inch thick pieces. Serve with the chilled homestyle potato salad.