Grilled Texas-Style Smoked Brisket with Spicy BBQ Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender smoked brisket infused with a smoky spice rub and finished with a tangy, spicy barbecue glaze, capturing the essence of Texas BBQ. This American-inspired grilling recipe, ready in about 400 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.

Prep: 40 min Cook: 360 min Serves 8 American cuisine 560 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper, and 1 tbsp smoked paprika in a bowl to make a dry rub. Rub evenly over 4 lbs beef brisket, pressing the spices into the meat. Let rest at room temperature for 30 minutes.
  2. Step 2: Preheat your grill or smoker to 225°F. Place the brisket on the grill fat side up and smoke for about 6 hours until the internal temperature reaches 195°F, maintaining steady heat and occasional wood chips for smoke.
  3. Step 3: While the brisket smokes, mix 1 cup bbq sauce, 2 tbsp honey, and 1 tbsp apple cider vinegar in a small saucepan. Heat over medium heat for 5 minutes, stirring until thickened and glossy.
  4. Step 4: Brush the glaze liberally over the brisket during the last 30 minutes of cooking, turning once to coat all sides. Remove the brisket and let rest for 20 minutes before slicing against the grain. Drizzle with remaining glaze and serve.

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