Smoky Texas-Style Brisket with Spiced Barbecue Rub

By AislePrompt Editorial · ·

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 drafted and published.

Slow-smoked beef brisket infused with a deep smoky flavor and a robust spice rub, perfect for a hearty barbecue meal. This American-inspired barbecue recipe, ready in about 560 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 550 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: 20 min Cook: 540 min Serves 8 American cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 2 tbsp paprika, 1 tbsp brown sugar, 1 tbsp ground cumin, 1 tbsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, and 2 tbsp kosher salt to create the spice rub.
  2. Step 2: Pat dry 4 lbs beef brisket with paper towels, then rub 2 tbsp olive oil all over the surface. Generously coat the brisket with the prepared spice rub, pressing it into the meat.
  3. Step 3: Preheat your smoker to 225°F. Place the brisket fat side up on the smoker grate. Smoke for approximately 6 hours, maintaining a steady temperature, until the internal temperature reaches 165°F.
  4. Step 4: Mix 1/4 cup apple cider vinegar with 1/4 cup water in a spray bottle. Every hour during smoking, lightly spritz the brisket to keep it moist and enhance flavor.
  5. Step 5: When the brisket hits 165°F, wrap it tightly in foil and continue smoking until the internal temperature reaches 203°F, about 2-3 more hours.
  6. Step 6: Remove the brisket from the smoker and let it rest wrapped for at least 1 hour before slicing thinly against the grain to serve.

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