Hickory-Smoked Beef Brisket with Sweet Potato Mash

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 developed and reviewed.

Slow-smoked beef brisket with a rich hickory aroma, paired with velvety sweet potato mash for a comforting Midwestern meal. This American-inspired beef recipe, ready in about 325 minutes, pairs Beef brisket, Hickory wood chips, Salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 6, 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: 25 min Cook: 300 min Serves 6 American cuisine 680 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat the 3 lbs beef brisket dry. Rub 2 tsp salt and 1 tsp black pepper evenly over all sides. Place on a wire rack.
  2. Step 2: Preheat smoker to 225°F (107°C). Add 4 oz hickory wood chips to the smoker box. Place brisket on rack and smoke for 5 hours, or until internal temperature reaches 195°F (90°C).
  3. Step 3: While brisket smokes, peel and dice 2 lbs sweet potatoes. Boil in salted water until fork-tender (20-25 minutes).
  4. Step 4: Drain potatoes and mash with 3 tbsp butter, 1/4 cup milk, and 2 tbsp chopped chives until smooth. Season with salt to taste.
  5. Step 5: Rest brisket for 30 minutes, then slice against the grain. Serve with sweet potato mash.

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