Wood-Grilled Texas Hill Country Brisket with Smoky Chipotle Rub

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

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-cooked beef brisket infused with a smoky chipotle spice rub, grilled over wood for a tender, flavorful Texas Hill Country inspired meal. This American-inspired beef recipe, ready in about 380 minutes, pairs beef brisket, chipotle chili powder, paprika 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

4 lbs beef brisket
2 tbsp chipotle chili powder
1 tbsp paprika
2 tbsp brown sugar
1 tbsp kosher salt
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
2 tbsp olive oil
2 cups, soaked wood chips (oak or pecan)

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Instructions

Step 1: Combine 2 tbsp chipotle chili powder, 1 tbsp paprika, 2 tbsp brown sugar, 1 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp garlic powder, and 1 tbsp onion powder in a bowl to create the rub.
Step 2: Pat dry 4 lbs beef brisket with paper towels and rub evenly with 2 tbsp olive oil, then coat all sides thoroughly with the chipotle rub mixture.
Step 3: Prepare a charcoal or gas grill for indirect heat at 225°F and add 2 cups soaked oak or pecan wood chips to the smoker box or directly to coals to produce smoke.
Step 4: Place the brisket fat side up on the cooler side of the grill, close the lid, and smoke for about 6 hours, maintaining 225°F, until the internal temperature reaches 195°F and the brisket is tender.
Step 5: Remove the brisket from the grill, wrap tightly in foil, and let rest for 30 minutes before slicing against the grain into thin slices for serving.