Father’s Day Smoked Brisket with Rockin’ K Barbecue Sauce

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Slow-smoked beef brisket glazed with a smoky, tangy barbecue sauce inspired by the rustic charm of Tiny Town at Historic Hico Ranch. This American-inspired barbecue recipe, ready in about 460 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 560 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 pounds beef brisket
• 2 tbsp kosher salt
• 2 tbsp black pepper
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 cup apple cider vinegar
• 1 cup ketchup
• 1/4 cup brown sugar
• 2 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp chipotle chili powder
• 2 tbsp honey

Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Combine 2 tablespoons kosher salt, 2 tablespoons black pepper, 1 tablespoon paprika, 1 tablespoon garlic powder, and 1 tablespoon onion powder in a bowl and rub evenly over the entire surface of the 5-pound beef brisket; let rest for 30 minutes at room temperature.
2. Step 2: Preheat your smoker to 225°F and place the brisket fat side up on the rack; smoke for approximately 6 hours or until the internal temperature reaches 195°F, maintaining steady heat and adding wood chips as needed.
3. Step 3: While the brisket smokes, mix 1 cup ketchup, 1/2 cup apple cider vinegar, 1/4 cup brown sugar, 2 tablespoons Worcestershire sauce, 1 teaspoon smoked paprika, 1 teaspoon chipotle chili powder, and 2 tablespoons honey in a saucepan; simmer over medium-low heat for 15 minutes, stirring occasionally until thickened and fragrant.
4. Step 4: During the last 30 minutes of smoking, baste the brisket generously with the Rockin’ K barbecue sauce to form a glossy, sticky crust.
5. Step 5: Remove the brisket from the smoker, wrap in foil, and let rest for 1 hour before slicing thinly against the grain and serving with extra barbecue sauce.