Maple-Smoked Beef Brisket with Charred Onion Glaze

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Slow-smoked beef brisket infused with sweet maple smoke and finished with a rich charred onion glaze for a balance of smoky and savory flavors. This American-inspired barbecue recipe, ready in about 380 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 520 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 smoked paprika
• 1 tbsp garlic powder
• 2 medium onion
• 1/4 cup maple syrup
• 2 cups, soaked in water for 30 minutes applewood chips
• 2 tbsp olive oil

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Instructions

1. Step 1: Trim excess fat from 4 lbs beef brisket and season evenly with 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp smoked paprika, and 1 tbsp garlic powder, pressing the rub into the meat.
2. Step 2: Preheat your smoker to 225°F using soaked 2 cups applewood chips to create a gentle, sweet smoke environment.
3. Step 3: Place the brisket fat side up on the smoker grate and smoke for approximately 6 hours, maintaining 225°F, until the internal temperature reaches 195°F and the meat is tender.
4. Step 4: Meanwhile, halve and slice 2 medium onions, then char them in 2 tbsp olive oil over medium-high heat in a skillet for 8-10 minutes until deeply browned and softened.
5. Step 5: Add 1/4 cup maple syrup to the charred onions, reduce heat to medium-low, and cook for 5 minutes until the glaze thickens and coats the onions.
6. Step 6: During the last 30 minutes of smoking, brush the maple-onion glaze generously over the brisket surface to build a shiny, flavorful crust.
7. Step 7: Remove the brisket from the smoker, let rest covered loosely with foil for 30 minutes, then slice against the grain and serve with remaining glaze.