Woodfire-Grilled Smoked Brisket with Spiced Dry Rub

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

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.

Tender smoked brisket infused with a smoky dry rub, slow-grilled over woodfire for rich, deep flavors perfect for a summer BBQ. This American-inspired grilling recipe, ready in about 465 minutes, pairs beef brisket, paprika, brown sugar 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: 45 min Cook: 420 min Serves 8 American cuisine 450 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 lbs beef brisket
2 tbsp paprika
2 tbsp brown sugar
1 tbsp kosher salt
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tsp chili powder
1 tsp smoked paprika
2 cups soaked in water wood chips (hickory or oak)

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a small bowl, combine 2 tbsp paprika, 2 tbsp brown sugar, 1 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp chili powder, and 1 tsp smoked paprika to create the dry rub.
Step 2: Rub the 4 lbs beef brisket generously all over with the dry rub mixture, pressing it into the meat surface evenly. Let it rest at room temperature for 30 minutes.
Step 3: Preheat your woodfire grill to a steady 225°F, adding 2 cups soaked wood chips to produce smoke.
Step 4: Place the brisket fat-side up on the grill grates and smoke over indirect heat for 6-7 hours, maintaining 225°F, until the internal temperature reaches 195°F and the meat is tender.
Step 5: Remove the brisket and tent with foil, letting it rest for 30 minutes before slicing against the grain to serve.