Texas Hickory-Smoked Brisket with Spicy BBQ Rub

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Tender brisket slow-smoked over hickory wood and coated in a bold, spicy barbecue rub for deep Texas flavors. This American-inspired beef recipe, ready in about 400 minutes, pairs beef brisket, kosher salt, black pepper 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.

Ingredients

• 5 lbs beef brisket
• 2 tbsp kosher salt
• 2 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 2 tbsp brown sugar
• enough for 6 hours hickory wood chunks
• 2 tbsp yellow mustard

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Instructions

1. Step 1: Combine 2 tbsp kosher salt, 2 tbsp black pepper, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper, and 2 tbsp brown sugar in a bowl to make a dry rub.
2. Step 2: Lightly coat the 5 lbs beef brisket with 2 tbsp yellow mustard to help the rub adhere, then evenly apply the dry rub all over the brisket, pressing it into the meat. Let it rest at room temperature for 30 minutes.
3. Step 3: Preheat your smoker to 225°F, adding enough hickory wood chunks to produce steady smoke for at least 6 hours.
4. Step 4: Place the brisket fat side up on the smoker grate and smoke for about 6 hours, maintaining a steady 225°F, until the internal temperature reaches 195°F and the meat is tender when pierced.
5. Step 5: Remove the brisket and wrap tightly in foil, then rest for 1 hour before slicing against the grain into 1/4-inch slices to serve.