Texas-Style Smoked Beef Brisket with Spicy Dry Rub

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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 drafted and published.

A tender smoked beef brisket seasoned with a bold Texas-style dry rub and slow-cooked to juicy perfection. This American-inspired barbecue recipe, ready in about 380 minutes, pairs 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 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: 360 min Serves 8 American cuisine 450 cal/serving

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Ingredients

5 lbs beef brisket
2 tbsp paprika
1 tbsp coarse black pepper
2 tbsp kosher salt
1 tbsp brown sugar
1 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
2 cups wood chips (hickory or oak)

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Instructions

Step 1: Combine 2 tbsp paprika, 1 tbsp coarse black pepper, 2 tbsp kosher salt, 1 tbsp brown sugar, 1 tbsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp cayenne pepper in a bowl to create the dry rub.
Step 2: Pat dry 5 lbs beef brisket with paper towels, then generously coat all sides with the dry rub mixture, pressing it in to adhere well.
Step 3: Preheat your smoker to 225°F and add 2 cups of hickory or oak wood chips for smoke flavor.
Step 4: Place the brisket fat side up on the smoker grate and smoke for about 6 hours, maintaining 225°F, until the internal temperature reaches 195°F and the meat is tender.
Step 5: Remove the brisket from the smoker and wrap it tightly in foil. Let it rest for 1 hour before slicing thinly against the grain to serve.