Hickory-Smoked Beef Brisket with Pecan Wood Glaze

By · Reviewed by AislePrompt Editorial · ·

Slow-smoked beef brisket infused with the rich aroma of hickory and pecan wood, finished with a sweet and tangy glaze for deep flavor. This bbq & smoked 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.

Prep: 40 min Cook: 480 min Serves 8 BBQ & Smoked cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Mix 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 1 tsp garlic powder, and 1 tsp onion powder in a bowl. Rub this spice blend evenly over the entire surface of the 5 lbs beef brisket. Let it rest at room temperature for 30 minutes.
  2. Step 2: Preheat your smoker to 225°F, adding 2 cups hickory wood chips and 2 cups pecan wood chips to the smoker box for smoke infusion.
  3. Step 3: Place the brisket fat side up on the smoker grate and smoke for about 6 hours, maintaining a steady 225°F and replenishing wood chips as needed.
  4. Step 4: While smoking, prepare the glaze by whisking 1/4 cup apple cider vinegar, 1/4 cup brown sugar, 1/4 cup ketchup, 2 tbsp Worcestershire sauce, and 1 tbsp yellow mustard in a bowl until smooth.
  5. Step 5: After 6 hours, brush the glaze evenly over the brisket and continue smoking for another 2 hours until internal temperature reaches 195°F and the meat is tender.
  6. Step 6: Remove the brisket from the smoker, wrap it loosely in foil, and let it rest for 30 minutes before slicing against the grain and serving.

Equipment for this recipe

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Frequently asked questions

How long does Hickory-Smoked Beef Brisket with Pecan Wood Glaze take to make?

Total time is about 520 minutes (40 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 Pecan Wood Glaze?

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 Pecan Wood Glaze?

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 Pecan Wood Glaze 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 Pecan Wood Glaze?

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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