Smoky Texas-Style Smoked Brisket with Spiced BBQ Rub

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

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.

Tender, slow-smoked beef brisket rubbed with a bold blend of Texas-inspired spices, delivering a smoky and flavorful centerpiece perfect for a regional BBQ feast. This American-inspired barbecue recipe, ready in about 500 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 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: 20 min Cook: 480 min Serves 8 American cuisine 450 cal/serving

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Ingredients

4 pounds beef brisket
2 tablespoons paprika
1 tablespoon brown sugar
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
2 cups wood chips (oak or hickory)
1/2 cup apple cider vinegar

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Instructions

Step 1: In a small bowl, combine 2 tablespoons paprika, 1 tablespoon brown sugar, 1 tablespoon kosher salt, 1 tablespoon black pepper, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon cayenne pepper to create a spiced BBQ rub. Rub this mixture evenly over the entire surface of 4 pounds beef brisket, pressing it into the meat.
Step 2: Prepare your smoker and preheat to a steady 225°F. Add 2 cups oak or hickory wood chips to generate smoke. Place the brisket fat side up on the smoker rack.
Step 3: Smoke the brisket for 6-8 hours, maintaining the temperature at 225°F, until the internal temperature reaches 195°F and the meat is tender. Every 2 hours, spritz the brisket with 1/2 cup apple cider vinegar to keep it moist and add tangy flavor.
Step 4: Once done, remove the brisket from the smoker and let it rest, tented with foil, for 30 minutes before slicing against the grain to serve.