Competition-Smoked Brisket with Sweet and Spicy BBQ Glaze

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

Tender smoked brisket infused with a deep smoky flavor, finished with a balanced sweet and spicy homemade barbecue glaze. This American-inspired barbecue recipe, ready in about 495 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 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.

Ingredients

• 4 lbs beef brisket
• 2 tbsp kosher salt
• 2 tbsp black pepper
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 2 cups applewood chips
• 1 cup bbq sauce
• 1/4 cup honey
• 2 tbsp hot sauce
• 2 tbsp apple cider vinegar

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Combine 2 tbsp kosher salt, 2 tbsp black pepper, 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp smoked paprika in a bowl. Rub this spice blend evenly over the entire surface of the 4 lbs beef brisket, pressing to adhere. Let rest uncovered in the fridge for at least 4 hours or overnight for deeper flavor.
2. Step 2: Preheat your smoker to 225°F using indirect heat and add 2 cups applewood chips to generate smoke. Place the brisket fat side up on the smoker grate and smoke for about 6 hours, maintaining 225°F and replenishing wood chips as needed.
3. Step 3: While the brisket smokes, mix 1 cup bbq sauce, 1/4 cup honey, 2 tbsp hot sauce, and 2 tbsp apple cider vinegar in a small saucepan. Simmer over medium heat for 10 minutes until the glaze thickens slightly and becomes glossy.
4. Step 4: After 6 hours, brush the brisket generously with the sweet and spicy glaze, then continue smoking for another 1 to 2 hours until the internal temperature reaches 195°F and the meat is tender.
5. Step 5: Remove brisket and let rest for 30 minutes before slicing thinly against the grain and serving with extra glaze on the side.