Hickory-Smoked Beef Brisket with Spiced Dry Rub

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

Slow-smoked beef brisket infused with hickory wood aroma and a robust spicy dry rub, delivering tender, flavorful slices perfect for a BBQ feast. This American-inspired grilling recipe, ready in about 465 minutes, pairs beef brisket, hickory wood chips, paprika 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.

Ingredients

• 5 lbs beef brisket
• 2 cups hickory wood chips
• 2 tbsp paprika
• 2 tbsp brown sugar
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tsp cayenne pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp mustard powder
• 2 tbsp vegetable oil
• 1/4 cup apple cider vinegar

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Instructions

1. Step 1: In a small bowl, mix 2 tbsp paprika, 2 tbsp brown sugar, 1 tbsp salt, 1 tbsp black pepper, 1 tsp cayenne pepper, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp mustard powder to create the dry rub.
2. Step 2: Pat dry 5 lbs beef brisket with paper towels, then rub 2 tbsp vegetable oil evenly over the surface to help the dry rub adhere. Sprinkle the dry rub generously over all sides of the brisket, massaging it into the meat for 5 minutes.
3. Step 3: Soak 2 cups hickory wood chips in water for 30 minutes, then preheat your smoker to 225°F. Place the brisket fat side up on the smoker rack and add the soaked hickory chips to generate smoke.
4. Step 4: Smoke the brisket slowly at 225°F for about 6-7 hours, maintaining steady smoke and temperature, until the internal temperature reaches 195°F and the meat is tender when pierced with a fork.
5. Step 5: Remove the brisket from the smoker and wrap it tightly in butcher paper or foil. Let it rest for 1 hour to redistribute juices. Before slicing, sprinkle 1/4 cup apple cider vinegar over the brisket to add tang and moisture. Slice against the grain and serve immediately.