Maple-Chipotle Smoked Beef Brisket

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

A deeply smoky brisket layered with a sweet and spicy maple-chipotle glaze that enhances the rich beef flavor. This American-inspired barbecue recipe, ready in about 615 minutes, pairs beef brisket (trimmed), kosher salt, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Ingredients

• 5 lbs beef brisket (trimmed)
• 2 tbsp kosher salt
• 2 tbsp freshly ground black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp chipotle powder
• 1/4 cup pure maple syrup
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 cup water

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Instructions

1. Step 1: In a small bowl, mix 2 tbsp kosher salt, 2 tbsp freshly ground black pepper, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp chipotle powder to create a dry rub. Pat the 5 lbs trimmed beef brisket dry and apply the rub evenly on all sides. Let it rest uncovered in the refrigerator overnight for deeper flavor.
2. Step 2: Preheat your smoker to 225°F using oak or pecan wood. Place the brisket fat side up on the smoker grate, and smoke for about 8-10 hours, or until the internal temperature reaches 203°F.
3. Step 3: Meanwhile, combine 1/4 cup pure maple syrup, 2 tbsp apple cider vinegar, and 2 tbsp olive oil in a small bowl. About halfway through the smoking process (after 4-5 hours), brush the brisket with this maple-chipotle glaze every hour.
4. Step 4: If the brisket surface appears dry, spritz it every hour with 1 cup water to maintain moisture and promote a flavorful bark.
5. Step 5: Once done, remove the brisket from the smoker, wrap it tightly in foil, and rest it for 1 hour before slicing thinly against the grain and serving.