Carolina-Style Smoked Brisket with Vinegar Pepper Sauce

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Tender smoked brisket infused with a sharp vinegar and pepper sauce that highlights the traditional Carolina barbecue flavors with a spicy kick. This American-inspired barbecue recipe, ready in about 620 minutes, pairs beef brisket (flat cut), kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 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.

Ingredients

• 5 lbs beef brisket (flat cut)
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup apple cider vinegar
• 1 cup water
• 1 tsp red pepper flakes
• 1 tbsp granulated sugar
• 1 tsp salt (for sauce)
• 1/2 tsp black pepper (for sauce)
• 2 tbsp yellow mustard

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Instructions

1. Step 1: Preheat smoker to 225°F. In a bowl, mix 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 1 tsp garlic powder, and 1 tsp onion powder. Rub this seasoning mix evenly over the entire surface of the 5 lbs beef brisket.
2. Step 2: Brush 2 tbsp yellow mustard over the brisket to help the rub adhere and develop flavor.
3. Step 3: Place the brisket fat side up on the smoker grate. Smoke for 8-10 hours, or until internal temperature reaches 195°F, maintaining steady smoke and temperature.
4. Step 4: While cooking, combine 1 cup apple cider vinegar, 1 cup water, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp granulated sugar, and 1 tsp red pepper flakes in a saucepan. Bring to a simmer for 5 minutes, then remove from heat and let cool to room temperature to create the vinegar pepper sauce.
5. Step 5: Let the smoked brisket rest for 30 minutes before slicing thinly against the grain.
6. Step 6: Serve slices with the tangy vinegar pepper sauce drizzled over or on the side for dipping.