Hickory-Smoked Beef Brisket with Tangy BBQ Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy beef brisket smoked over hickory wood and finished with a tangy, slightly sweet barbecue glaze. This southern-inspired bbq & smoked 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

Instructions

  1. 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.
  2. Step 2: Preheat smoker to 225°F and add 2 cups soaked hickory wood chips to generate smoke.
  3. 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.
  4. 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.
  5. Step 5: During the last hour of cooking, brush brisket with the prepared BBQ glaze every 20 minutes to build a shiny, tangy coating.
  6. 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.

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Frequently asked questions

How long does Hickory-Smoked Beef Brisket with Tangy BBQ Glaze take to make?

Total time is about 610 minutes (10 min prep + 600 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 Tangy BBQ 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 Tangy BBQ 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 Tangy BBQ Glaze for a different number of people?

The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). 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 Tangy BBQ Glaze?

Southern 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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