Texas-Style Smoked Beef Brisket with Bold Spice Rub

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

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 coated in a bold Texan spice rub, delivering smoky, tender meat with a flavorful crust perfect for BBQ lovers. This American-inspired beef recipe, ready in about 520 minutes, pairs whole beef brisket, paprika, coarse black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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: 40 min Cook: 480 min Serves 8 American cuisine 600 cal/serving

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Ingredients

5 lbs whole beef brisket
3 tbsp paprika
2 tbsp coarse black pepper
2 tbsp kosher salt
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper
2 tbsp brown sugar
2 cups apple wood chips
2 tbsp yellow mustard

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Instructions

Step 1: In a small bowl, combine 3 tbsp paprika, 2 tbsp coarse black pepper, 2 tbsp kosher salt, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper, and 2 tbsp brown sugar to create the spice rub.
Step 2: Pat dry the 5 lb whole beef brisket and spread 2 tbsp yellow mustard evenly over the surface to help the rub adhere.
Step 3: Rub the spice mixture generously all over the brisket, covering every side. Let it rest at room temperature for 30 minutes.
Step 4: Preheat your smoker to 225°F and add 2 cups apple wood chips for smoke flavor.
Step 5: Place the brisket fat side up in the smoker and smoke for about 1 to 1.5 hours per pound (roughly 7-8 hours total), maintaining 225°F until the internal temperature reaches 195°F.
Step 6: Remove the brisket from the smoker and wrap tightly in foil. Let it rest for at least 1 hour before slicing thinly against the grain and serving.