Cold-Smoked Beef Brisket with Cherrywood and Maple Glaze

By · Reviewed by AislePrompt Editorial · ·

Tender brisket smoked low and slow with cherrywood chips, finished with a sweet maple glaze for a perfect balance of smoky and sweet flavors. This american-inspired bbq & smoked ready in about 435 minutes pairs pounds beef brisket, tablespoons kosher salt, tablespoon black pepper 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: 15 min Cook: 420 min Serves 8 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Rub 4 pounds of beef brisket evenly with 2 tablespoons kosher salt, 1 tablespoon black pepper, and 1 tablespoon garlic powder. Wrap tightly in plastic wrap and refrigerate overnight to cure slightly.
  2. Step 2: Prepare your smoker by soaking 2 cups of cherrywood chips in water for 30 minutes, then preheat the smoker to a low temperature of 225°F for cold smoking.
  3. Step 3: Place the brisket in the smoker away from direct heat and smoke with the cherrywood chips for 6 hours, maintaining the 225°F temperature and replenishing chips as needed for continuous smoke.
  4. Step 4: In a small saucepan, combine 1/4 cup pure maple syrup, 2 tablespoons apple cider vinegar, and 1 teaspoon smoked paprika. Simmer over low heat for 5 minutes until the glaze thickens slightly.
  5. Step 5: After 6 hours, brush the brisket generously with the maple glaze and continue smoking for an additional 1 hour at 225°F until the internal temperature reaches 195°F and the glaze is sticky and caramelized.
  6. Step 6: Remove the brisket from the smoker and let it rest covered loosely with foil for 30 minutes before slicing against the grain into 1/4-inch slices and serving.

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Frequently asked questions

How long does Cold-Smoked Beef Brisket with Cherrywood and Maple Glaze take to make?

Total time is about 435 minutes (15 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cold-Smoked Beef Brisket with Cherrywood and Maple Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds beef brisket from drying out.

Can I substitute ingredients in Cold-Smoked Beef Brisket with Cherrywood and Maple Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cold-Smoked Beef Brisket with Cherrywood and Maple Glaze for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cold-Smoked Beef Brisket with Cherrywood and Maple Glaze?

American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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