Grilled Texas-Style Brisket with Smoky BBQ Glaze

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

Tender, slow-grilled beef brisket coated in a rich, smoky barbecue glaze capturing the essence of Texas flavors. This American-inspired beef 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 550 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
• 1 tbsp black pepper
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 1/2 cup apple cider vinegar
• 1 cup ketchup
• 1/4 cup brown sugar
• 2 tbsp Worcestershire sauce
• 1 tsp chipotle chili powder
• 2 tbsp honey
• 2 tbsp olive oil

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Instructions

1. Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp smoked paprika in a small bowl. Rub this spice mix evenly over 4 lbs beef brisket, covering all sides. Let it rest at room temperature for 30 minutes.
2. Step 2: Prepare the barbecue glaze by whisking together 1/2 cup apple cider vinegar, 1 cup ketchup, 1/4 cup brown sugar, 2 tbsp Worcestershire sauce, 1 tsp chipotle chili powder, and 2 tbsp honey in a saucepan. Simmer over medium heat for 10 minutes until thickened slightly, stirring occasionally.
3. Step 3: Preheat grill to 225°F for indirect cooking. Place the brisket fat side up on the cooler side of the grill. Smoke the brisket for about 5 hours, maintaining temperature and adding wood chips as desired for smoke.
4. Step 4: Every hour starting at hour 3, brush the brisket with 1/3 of the BBQ glaze and continue smoking. After 5 hours, wrap the brisket tightly in foil with 2 tbsp olive oil to keep moist.
5. Step 5: Increase grill temperature to 275°F and return wrapped brisket to grill for another 2 hours until internal temperature reaches 200°F, and meat is tender to the touch.
6. Step 6: Remove brisket from grill and let rest wrapped for 30 minutes before slicing thinly against the grain. Serve with remaining barbecue glaze on the side.