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Flavorful Smoked Brisket Recipe with Texas Dry Rub and Honey Jalapeno Butter

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A slow-smoked beef brisket with a bold Texas dry rub and a sweet-spicy honey jalapeno butter that creates a melt-in-your-mouth tender and flavorful dish perfect for backyard gatherings.

Ingredients

Scale
  • 5-pound beef brisket (whole packer cut, well-marbled for juiciness)
  • 2 tablespoons kosher salt
  • 2 tablespoons coarsely ground black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons honey
  • 1 fresh jalapeno, finely minced, seeds included
  • 1 teaspoon lime juice
  • Salt to taste

Instructions

  1. Trim the brisket by removing any silver skin and trimming excess fat, leaving about 1/4 inch of fat cap to keep the meat juicy without becoming greasy.
  2. Prepare the dry rub by combining kosher salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and cumin in a bowl and mixing well.
  3. Pat the brisket dry with paper towels and generously coat all sides with the dry rub, massaging it into the meat.
  4. Preheat the smoker to a steady 225°F (107°C) and add wood chips like oak or hickory for authentic Texas smoke flavor.
  5. Place the brisket fat side up on the smoker grate, close the lid, and smoke low and slow for about 1.5 hours per pound (approximately 7-8 hours for a 5-pound brisket).
  6. Check the internal temperature every hour. When it reaches about 165°F (74°C), wrap the brisket tightly in butcher paper or foil to push through the stall phase.
  7. Return the wrapped brisket to the smoker and continue smoking until the internal temperature reaches 200°F (93°C) for tender, pull-apart meat.
  8. While the brisket finishes, prepare the honey jalapeno butter by mixing softened butter, honey, minced jalapeno, lime juice, and salt in a small bowl until smooth.
  9. Remove the brisket from the smoker and unwrap it. Let it rest for at least 45 minutes to allow juices to redistribute.
  10. Slice the brisket thinly against the grain and spread or dollop the honey jalapeno butter over the warm slices just before serving.

Notes

If the rub darkens too quickly, adjust smoker vents or increase distance from heat to avoid burnt edges. Use a water pan in the smoker to keep meat moist. Always slice against the grain for tender bites. The honey jalapeno butter can be made ahead and refrigerated. For dairy-free, substitute butter with vegan margarine or coconut oil, but flavor will differ.

Nutrition

Keywords: smoked brisket, Texas dry rub, honey jalapeno butter, barbecue, smoked meat, backyard cookout, slow smoked brisket, beef brisket recipe

Find it online: https://elaraeats.com/flavorful-smoked-brisket-recipe-with-texas-dry-rub-and-honey-jalapeno-butter-step-by-step/