Grilled Mesquite-Smoked Brisket with Texas-Style Barbecue Sauce

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

This slow-grilled brisket combines smoky mesquite flavors with a tangy Texas-style barbecue sauce, perfect for a backyard cookout. This American-inspired beef recipe, ready in about 465 minutes, pairs beef brisket, mesquite wood chips, kosher salt 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 cups mesquite wood chips
• 2 tbsp kosher salt
• 2 tbsp black pepper
• 1 tbsp paprika
• 1 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 cup apple cider vinegar
• 1 cup ketchup
• 2 tbsp Worcestershire sauce
• 2 tbsp honey
• 1 tsp mustard powder
• 1/2 tsp cayenne pepper

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Instructions

1. Step 1: In a small bowl, combine 2 tbsp kosher salt, 2 tbsp black pepper, 1 tbsp paprika, 1 tbsp brown sugar, 1 tbsp garlic powder, and 1 tbsp onion powder to create a dry rub. Pat 4 lbs beef brisket dry and rub the spice mix evenly all over the meat. Let it rest at room temperature for 30 minutes.
2. Step 2: Preheat your grill to a low temperature of 225°F and prepare for indirect grilling. Soak 2 cups mesquite wood chips in water for 30 minutes, then place them on the coals or in a smoker box to create smoke.
3. Step 3: Place the brisket fat side up on the grill away from direct heat, close the lid, and smoke for about 6-7 hours until the internal temperature reaches 195°F, adding more wood chips every hour to maintain smoke.
4. Step 4: Meanwhile, in a saucepan, combine 1/2 cup apple cider vinegar, 1 cup ketchup, 2 tbsp Worcestershire sauce, 2 tbsp honey, 1 tsp mustard powder, and 1/2 tsp cayenne pepper. Simmer over medium-low heat for 15 minutes until the barbecue sauce thickens and flavors meld.
5. Step 5: Remove the brisket from the grill and wrap it tightly in foil. Let it rest for 45 minutes before slicing thinly across the grain.
6. Step 6: Serve the sliced brisket with the homemade Texas-style barbecue sauce drizzled on top or on the side for dipping.