Maple-Glazed Smoked Brisket with Mustard BBQ Sauce

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

Slow-smoked beef brisket finished with a sweet maple glaze and tangy mustard barbecue sauce, perfect for backyard gatherings. This American-inspired barbecue recipe, ready in about 660 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 550 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

• 4 lbs beef brisket
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 1/3 cup maple syrup
• 1/4 cup yellow mustard
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp hot sauce

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tbsp smoked paprika in a bowl. Rub this spice mix evenly all over the 4 lbs beef brisket. Let it rest uncovered in the refrigerator for 4 hours or overnight.
2. Step 2: Preheat your smoker to 225°F and add wood chips of your choice. Place the brisket fat-side up on the smoker rack and smoke for approximately 6 hours, maintaining 225°F, until the internal temperature reaches 195°F.
3. Step 3: Meanwhile, whisk together 1/3 cup maple syrup, 1/4 cup yellow mustard, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, 1 tbsp Worcestershire sauce, and 1 tsp hot sauce in a small saucepan. Simmer over medium heat for 10 minutes until the sauce thickens and coats the back of a spoon.
4. Step 4: During the last 30 minutes of smoking, brush the maple glaze generously over the brisket every 10 minutes to build a sticky, flavorful crust.
5. Step 5: Remove the brisket from the smoker and wrap tightly in foil. Let rest for 30 minutes before slicing thinly against the grain. Serve with the mustard barbecue sauce drizzled on top or on the side.