Grilled Mesquite-Smoked Brisket with Texas BBQ Glaze

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A slow-grilled brisket infused with smoky mesquite flavor and glazed with a tangy Texas-style barbecue sauce, perfect for Father’s Day celebrations. This American-inspired barbecue recipe, ready in about 465 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 pounds beef brisket
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 cups mesquite wood chips
• 2 tablespoons olive oil
• 2 tablespoons yellow mustard
• 1/2 cup apple cider vinegar
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce

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Instructions

1. Step 1: Preheat your grill to 225°F for low and slow cooking. In a small bowl, mix 2 tablespoons kosher salt, 1 tablespoon black pepper, 1 tablespoon paprika, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Rub this dry spice blend evenly over the entire 4-pound beef brisket.
2. Step 2: Lightly brush 2 tablespoons olive oil and 2 tablespoons yellow mustard over the seasoned brisket; this helps the rub stick and forms a flavorful crust. Soak 2 cups mesquite wood chips in water for 30 minutes, then place them on the hot coals or in a smoker box to infuse smoke.
3. Step 3: Place the brisket fat side up on the grill grates away from direct heat. Smoke and cook for about 6-7 hours, maintaining a steady temperature of 225°F, until the internal temperature reaches 195°F and the meat is tender.
4. Step 4: While the brisket cooks, combine 1/2 cup apple cider vinegar, 1/2 cup ketchup, 1/4 cup brown sugar, 1 tablespoon Worcestershire sauce, and 1 teaspoon hot sauce in a saucepan over medium heat. Simmer for 10 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
5. Step 5: In the last 30 minutes of cooking, brush the Texas BBQ glaze generously over the brisket every 10 minutes to build layers of flavor and caramelization. Remove the brisket once done and let rest for 20 minutes before slicing against the grain.