Smoky Texas-Style Beef Brisket with Spiced Barbecue Rub

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

This slow-smoked beef brisket showcases a bold blend of spices and smoky flavors, perfect for a hearty barbecue feast. This American-inspired beef recipe, ready in about 460 minutes, pairs beef brisket, paprika, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 lbs beef brisket
• 2 tbsp paprika
• 1 tbsp brown sugar
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• 1/2 tsp cumin
• 1 tsp smoked paprika
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 2 cups wood chips for smoking

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: In a small bowl, combine 2 tbsp paprika, 1 tbsp brown sugar, 1 tbsp salt, 1 tbsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chili powder, 1/2 tsp cumin, and 1 tsp smoked paprika to create a spiced barbecue rub.
2. Step 2: Pat dry 4 lbs beef brisket with paper towels and evenly coat all sides with the spice rub, pressing it into the meat. Let it rest at room temperature for 30 minutes.
3. Step 3: Preheat your smoker to 225°F and add 2 cups wood chips for smoke. Place the brisket fat side up on the smoker grate.
4. Step 4: Smoke the brisket for approximately 6-7 hours, spraying it every hour with a mixture of 1/4 cup apple cider vinegar and 1/4 cup water using a spray bottle to keep it moist and enhance flavor.
5. Step 5: When the internal temperature reaches 195°F to 205°F and the brisket is tender, remove it from the smoker and wrap tightly in foil. Let it rest for 1 hour before slicing thinly against the grain to serve.