Grilled Texas-Style Smoked Brisket with Spicy Barbecue Sauce

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

This smoked brisket recipe features tender, smoky beef with a bold, spicy barbecue sauce inspired by San Antonio’s legendary barbecue pits. This American-inspired beef recipe, ready in about 520 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 smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp chili powder
• 1/2 cup apple cider vinegar
• 1 cup ketchup
• 1/4 cup brown sugar
• 2 tbsp hot sauce
• 1 tbsp Worcestershire sauce
• 2 tbsp olive oil
• 2 cups wood chips for smoking

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Instructions

1. Step 1: Rub 4 lbs beef brisket evenly with 2 tbsp kosher salt, 2 tbsp black pepper, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tbsp chili powder. Let sit at room temperature for 30 minutes to absorb flavors.
2. Step 2: Prepare your smoker or grill for indirect cooking at 225°F. Add 2 cups wood chips to the heat source to create smoke.
3. Step 3: Place the brisket fat side up on the smoker grate and cook for 6-8 hours until internal temperature reaches 195°F, maintaining steady smoke and temperature.
4. Step 4: While brisket smokes, combine 1/2 cup apple cider vinegar, 1 cup ketchup, 1/4 cup brown sugar, 2 tbsp hot sauce, and 1 tbsp Worcestershire sauce in a saucepan. Heat over medium heat, stirring until sugar dissolves and sauce thickens slightly, about 10 minutes.
5. Step 5: Remove the brisket from the smoker and let rest, tented with foil, for 30 minutes before slicing thinly against the grain.
6. Step 6: Brush sliced brisket with the spicy barbecue sauce made earlier and drizzle 2 tbsp olive oil over the top for shine and moisture before serving.