BBQ Beef Brisket with Smoked Paprika

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 developed and reviewed.

Slow-smoked brisket with a smoky paprika glaze and BBQ sauce. This American-inspired beef recipe, ready in about 160 minutes, pairs beef brisket, smoked paprika, BBQ sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 6, 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: 10 min Cook: 150 min Serves 6 American cuisine 500 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season the beef brisket with 2 tbsp smoked paprika, rubbing it into the meat until fully coated, including the fat cap. Tip: Work the paprika into the crevices for maximum flavor penetration.
  2. Step 2: Place the brisket in a slow cooker or oven-safe roasting pan. If using a slow cooker, add 1/2 cup water to the bottom to prevent drying. Cook on low for 2 hours, until the meat is tender and pulls apart easily with a fork. Tip: If using an oven, cook at 160°C (320°F) for 2 hours, covering with foil to retain moisture.
  3. Step 3: In a small bowl, mix 2 tbsp smoked paprika with 200ml BBQ sauce until well combined. Brush this mixture evenly over the slow-cooked brisket, ensuring full coverage. Tip: Use a pastry brush for even application, and press the glaze into the meat to avoid pooling.
  4. Step 4: Preheat the oven to 180°C (350°F). Place the glazed brisket on a baking sheet and bake for 30 minutes, until the glaze is caramelized and glossy, with a deep mahogany color. Tip: Rotate the brisket halfway through baking for even browning and to prevent burning.
  5. Step 5: Let the brisket rest for 10 minutes before slicing. Serve warm, ideally with the glaze drizzled over the top and any juices from the pan. Tip: For extra flavor, reserve 1/4 of the BBQ sauce and mix it with the juices before serving.

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