Hickory-Smoked Beef Brisket with Pecan Wood Glaze

By , Test Kitchen Director · 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 american-inspired 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 American cuisine 450 cal/serving
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Ingredients

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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.

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?

American 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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