Hickory-Smoked Beef Brisket with Tangy BBQ Glaze

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

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.

Juicy beef brisket smoked over hickory wood and finished with a tangy, slightly sweet barbecue glaze. This Southern-inspired barbecue recipe, ready in about 610 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 600 calories and feeds 10, 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: 10 min Cook: 600 min Serves 10 Southern cuisine 600 cal/serving

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Ingredients

5 lbs beef brisket
2 tbsp kosher salt
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
2 cups hickory wood chips
1/4 cup yellow mustard
1/4 cup apple cider vinegar
1/2 cup ketchup
1/4 cup brown sugar
2 tbsp Worcestershire sauce
1 tsp hot sauce

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Instructions

Step 1: Trim 5 lbs beef brisket of excess fat, leaving about 1/4 inch layer. Rub evenly with 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp garlic powder, and 1 tbsp onion powder. Let sit uncovered in fridge for at least 4 hours or overnight.
Step 2: Preheat smoker to 225°F and add 2 cups soaked hickory wood chips to generate smoke.
Step 3: Place brisket fat side up in smoker and smoke for about 8-10 hours until internal temperature reaches 195°F and meat is tender.
Step 4: While brisket smokes, combine 1/4 cup yellow mustard, 1/4 cup apple cider vinegar, 1/2 cup ketchup, 1/4 cup brown sugar, 2 tbsp Worcestershire sauce, and 1 tsp hot sauce in saucepan. Simmer over medium heat for 10 minutes until sauce thickens slightly.
Step 5: During the last hour of cooking, brush brisket with the prepared BBQ glaze every 20 minutes to build a shiny, tangy coating.
Step 6: Remove brisket from smoker, wrap in foil, and rest for 30 minutes before slicing against the grain into thin slices. Serve with extra BBQ glaze on the side.