Texas-Style Pepper-Crusted Beef Brisket with Smoky BBQ Sauce

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 developed and reviewed.

Slow-smoked beef brisket crusted with cracked black pepper and coarse salt, served with a tangy smoky barbecue sauce for hearty flavor. This American-inspired barbecue recipe, ready in about 620 minutes, pairs beef brisket, coarse black pepper, kosher salt 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.

Prep: 20 min Cook: 600 min Serves 8 American cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Know when the beef is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: Combine 3 tbsp coarse black pepper, 2 tbsp kosher salt, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tbsp smoked paprika in a bowl. Rub this spice mix thoroughly over all sides of the 5 lb beef brisket.
  2. Step 2: Prepare your smoker to 225°F using charcoal or wood chips for smoking, ensuring steady smoke flow.
  3. Step 3: Place the brisket fat side up on the smoker grate and smoke for 8 to 10 hours, periodically spritzing with 1 cup beef broth every hour after the first 3 hours to maintain moisture.
  4. Step 4: Once the internal temperature reaches 195°F and the brisket is tender, transfer it to a cutting board and let it rest covered loosely with foil for 30 minutes.
  5. Step 5: Slice the brisket against the grain and serve with 1 cup smoky barbecue sauce on the side for dipping or drizzling.

Related recipes