Mesquite-Smoked Brisket with Texas BBQ Glaze

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A slow-smoked beef brisket infused with mesquite wood smoke and finished with a tangy Texas-style barbecue glaze, perfect for a regional Texas-inspired feast. This American-inspired beef recipe, ready in about 520 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 paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 cups mesquite wood chips
• 1/2 cup apple cider vinegar
• 1 cup ketchup
• 1/4 cup brown sugar
• 2 tbsp Worcestershire sauce
• 2 tbsp yellow mustard
• 1 tsp hot sauce
• 1/2 cup water

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 paprika, 2 tsp garlic powder, and 2 tsp onion powder in a small bowl. Rub this spice mix evenly all over the 4 lbs beef brisket. Let it rest at room temperature for 30 minutes.
2. Step 2: Preheat your smoker to 225°F and add 2 cups of soaked mesquite wood chips to the firebox to generate smoke.
3. Step 3: Place the brisket fat side up on the smoker grate and smoke for about 6 hours, maintaining a steady temperature of 225°F, until the internal temperature reaches 165°F, replenishing wood chips as needed.
4. Step 4: While the brisket smokes, prepare the Texas BBQ glaze: in a saucepan, combine 1/2 cup apple cider vinegar, 1 cup ketchup, 1/4 cup brown sugar, 2 tbsp Worcestershire sauce, 2 tbsp yellow mustard, 1 tsp hot sauce, and 1/2 cup water. Bring to a simmer over medium heat, stirring occasionally until thickened and glossy, about 10 minutes.
5. Step 5: Wrap the brisket tightly in foil and continue smoking for another 2-3 hours until the internal temperature reaches 200°F and the meat is tender.
6. Step 6: Remove the brisket from the smoker, unwrap, and brush generously with the prepared Texas BBQ glaze. Let it rest for 30 minutes before slicing thinly against the grain and serving with extra glaze on the side.