Hickory-Smoked Beef Brisket with Creamed Corn

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender hickory-smoked beef brisket served alongside rich creamed corn, capturing the essence of Texas BBQ traditions. This bbq & smoked ready in about 525 minutes pairs beef brisket, hickory wood chips, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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: 45 min Cook: 480 min Serves 8 BBQ & Smoked cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat smoker to 225°F and soak 2 cups hickory wood chips in water for 30 minutes.
  2. Step 2: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 1 tsp garlic powder, and 1 tsp onion powder; rub evenly over the entire surface of 4 lbs beef brisket.
  3. Step 3: Place the brisket fat side up in the smoker and add drained hickory wood chips; smoke for 6-8 hours until internal temperature reaches 195°F, maintaining steady smoke and temperature.
  4. Step 4: While brisket smokes, combine 3 cups whole kernel corn, 1 cup heavy cream, 3 tbsp unsalted butter, and 1 tbsp granulated sugar in a medium saucepan over medium heat.
  5. Step 5: Simmer the corn mixture for 10-12 minutes, stirring frequently until thickened and creamy; season with salt and black pepper to taste.
  6. Step 6: Remove brisket from smoker and let rest for 30 minutes before slicing against the grain; serve alongside warm creamed corn.

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Frequently asked questions

How long does Hickory-Smoked Beef Brisket with Creamed Corn take to make?

Total time is about 525 minutes (45 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Hickory-Smoked Beef Brisket with Creamed Corn?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef brisket from drying out.

Can I substitute ingredients in Hickory-Smoked Beef Brisket with Creamed Corn?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Hickory-Smoked Beef Brisket with Creamed Corn for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Hickory-Smoked Beef Brisket with Creamed Corn?

BBQ & Smoked bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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