Hickory-Smoked Beef Brisket with Carolina Mop Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Slow-smoked beef brisket infused with hickory smoke and served with a tangy vinegar-based Carolina mop sauce for a perfect balance of smoky and bright flavors. This american-inspired bbq & smoked ready in about 380 minutes blends beef brisket, kosher salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 8, so a small batch covers several meals across the week without taking over the fridge. 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

• 5 lbs beef brisket
• 2 tbsp kosher salt
• 2 tbsp black pepper
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 cups hickory wood chips
• 1 cup apple cider vinegar
• 1 cup water
• 2 tbsp brown sugar
• 1 tsp red pepper flakes
• 1 tbsp Worcestershire sauce

Instructions

1. Step 1: Combine 2 tbsp kosher salt, 2 tbsp black pepper, 1 tbsp paprika, 1 tbsp garlic powder, and 1 tbsp onion powder in a bowl. Rub this dry spice mix evenly over the entire surface of the 5 lbs beef brisket, pressing it in gently.
2. Step 2: Soak 2 cups hickory wood chips in water for 30 minutes. Meanwhile, prepare your smoker and preheat it to a steady 225°F.
3. Step 3: Place the brisket fat side up on the smoker grate and add the soaked hickory chips to the smoker box or directly on coals. Smoke the brisket for about 6 hours, maintaining 225°F and replenishing wood chips as needed.
4. Step 4: While smoking, combine 1 cup apple cider vinegar, 1 cup water, 2 tbsp brown sugar, 1 tsp red pepper flakes, and 1 tbsp Worcestershire sauce in a bowl to make the Carolina mop sauce.
5. Step 5: Every hour after the first two hours, mop the brisket with the vinegar sauce using a brush or mop, applying lightly to keep the meat moist and flavorful.
6. Step 6: After 6 hours, check the internal temperature of the brisket; it should reach 195°F for tender slices. Remove from the smoker and wrap it in foil, resting for 1 hour before slicing against the grain.
7. Step 7: Serve slices of the brisket drizzled with extra Carolina mop sauce alongside your favorite sides.