Texas-Style Smoked Brisket with Chipotle Rub

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A slow-smoked beef brisket with a smoky chipotle-cocoa rub, finished with a tangy apple cider glaze for tender, flavorful slices. This American-inspired grilling recipe, ready in about 630 minutes, pairs brisket, smoked paprika, cocoa powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 4 lbs brisket
• 2 tbsp smoked paprika
• 1 tbsp cocoa powder
• 1 tsp chipotle powder
• 1.5 tbsp brown sugar
• 1 tsp garlic powder
• 3 tbsp apple cider vinegar
• 2 tbsp apple juice
• 1 tbsp coconut oil

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Instructions

1. Step 1: Pat the brisket dry with paper towels, then rub 2 tbsp smoked paprika, 1 tbsp cocoa powder, 1 tsp chipotle powder, 1.5 tbsp brown sugar, and 1 tsp garlic powder evenly over all surfaces.
2. Step 2: Place brisket fat-side up in a smoker preheated to 225°F; smoke for 4 hours until internal temperature reaches 160°F, maintaining consistent smoke.
3. Step 3: In a small saucepan, combine 3 tbsp apple cider vinegar, 2 tbsp apple juice, and 1 tbsp coconut oil; simmer over low heat for 5 minutes until slightly thickened.
4. Step 4: Baste the brisket with the glaze every 30 minutes during the final 2 hours of smoking, then remove when internal temperature hits 200°F.
5. Step 5: Rest the brisket covered for 1 hour before slicing against the grain.