Applewood-Smoked Brisket with Horseradish Glaze

By AislePrompt Editorial · ·

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 drafted and published.

Slow-smoked beef brisket with a tangy horseradish glaze for a rich, complex flavor perfect for weekend gatherings. This American-inspired beef recipe, ready in about 525 minutes, pairs beef brisket, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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: 480 min Serves 8 American cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat smoker to 225°F. Rub 5 lb beef brisket evenly with 2 tbsp kosher salt, 1 tbsp black pepper, and 1 tbsp paprika. Let sit at room temperature for 30 minutes.
  2. Step 2: Place brisket on smoker grate, fat side up, and smoke with 1 cup applewood chips for 6 hours until internal temperature reaches 160°F.
  3. Step 3: Mix 1/2 cup fresh horseradish, 1/4 cup honey, 2 tbsp Dijon mustard, and 1 tbsp olive oil in a bowl until smooth.
  4. Step 4: Wrap brisket tightly in butcher paper and return to smoker for 2 more hours until internal temperature reaches 200°F.
  5. Step 5: Remove from smoker, tent loosely with foil, and rest for 30 minutes. Slice against the grain and brush generously with horseradish glaze.

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