South Texas Smoked Brisket with Dry Rub

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

Slow-smoked beef brisket coated with a robust Texas-style dry rub, yielding tender, flavorful slices with a smoky bark. This American-inspired beef recipe, ready in about 525 minutes, pairs beef brisket, brown sugar, paprika 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: 45 min Cook: 480 min Serves 8 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 2 tbsp brown sugar, 2 tbsp paprika, 1 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp chili powder, and 1/2 tsp cayenne pepper to create the dry rub.
  2. Step 2: Trim excess fat from 5 lbs beef brisket, leaving about 1/4 inch layer for moisture. Pat dry with paper towels, then evenly coat the entire brisket with the dry rub, pressing it into the meat. Let rest at room temperature for 30 minutes.
  3. Step 3: Preheat your smoker to 225°F and add 2 cups soaked oak or hickory wood chips for smoke.
  4. Step 4: Place the brisket fat side up on the smoker rack and smoke for approximately 1 to 1.5 hours per pound (about 7-8 hours), maintaining 225°F, until internal temperature reaches 195°F and the meat is tender.
  5. Step 5: Remove brisket from smoker and wrap tightly in butcher paper or foil. Let rest for at least 1 hour before slicing thinly across the grain and serving.

Frequently asked questions

How long does South Texas Smoked Brisket with Dry Rub take to make?

Total time is about 525 minutes (45 min prep + 480 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 South Texas Smoked 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 beef brisket from drying out.

Can I substitute ingredients in South Texas Smoked 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 South Texas Smoked 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 South Texas Smoked Brisket with Dry Rub?

American beef 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.

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