Texas-Style Smoked Brisket with Spicy Dry Rub

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

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 Texas brisket coated with a bold, spicy dry rub for tender, flavorful barbecue inspired by Texas country traditions. This American-inspired barbecue recipe, ready in about 500 minutes, pairs beef brisket, whole packer, kosher salt, coarse black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 480 min Serves 8 American cuisine 550 cal/serving

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Ingredients

5 lbs beef brisket, whole packer
3 tbsp kosher salt
3 tbsp coarse black pepper
2 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper
1 tbsp brown sugar
enough for 8-hour smoke wood chips for smoking (oak or hickory)

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Instructions

Step 1: In a small bowl, combine 3 tbsp kosher salt, 3 tbsp coarse black pepper, 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper, and 1 tbsp brown sugar to create the dry rub.
Step 2: Trim excess fat from 5 lbs beef brisket, leaving about 1/4 inch of fat for moisture. Rub the dry spice mix evenly all over the brisket, pressing it into the meat.
Step 3: Preheat smoker to 225°F using oak or hickory wood chips. Place the brisket fat side up on the smoker grate.
Step 4: Smoke the brisket for about 8 hours, maintaining steady 225°F temperature, until the internal temperature reaches 195°F and the meat is tender when probed.
Step 5: Remove the brisket and wrap tightly in butcher paper or foil. Let rest for 1 hour before slicing thinly against the grain and serving.