Hickory-Smoked Beef Brisket with Garlic and Brown Sugar Rub

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, slow-smoked beef brisket infused with hickory smoke and a savory-sweet garlic and brown sugar rub for a perfectly balanced flavor. This American-inspired barbecue recipe, ready in about 440 minutes, pairs beef brisket, brown sugar, kosher salt 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.

Prep: 20 min Cook: 420 min Serves 8 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 1/4 cup brown sugar, 2 tbsp kosher salt, 1 tbsp black pepper, 2 tbsp garlic powder, 1 tbsp onion powder, and 1 tbsp smoked paprika in a bowl to create the rub.
  2. Step 2: Pat dry 5 lbs beef brisket with paper towels, then rub evenly with 2 tbsp olive oil to help the seasoning adhere. Massage the spice rub all over the brisket, pressing firmly.
  3. Step 3: Preheat your smoker to 225°F and add 2 cups soaked hickory wood chips to the smoker box or charcoal.
  4. Step 4: Place the brisket fat side up on the smoker grate and smoke for about 6-7 hours, maintaining 225°F, until the internal temperature reaches 195°F and the meat is tender.
  5. Step 5: Remove the brisket and wrap it tightly in foil. Let rest for 1 hour before slicing thinly against the grain and serving.

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