Omaha-Style Smoked Beef Brisket with Mustard BBQ Glaze

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A slow-smoked beef brisket infused with smoky aromas and finished with a tangy mustard barbecue glaze, inspired by the heartland flavors of Omaha. This American-inspired barbecue recipe, ready in about 550 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 560 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.

Prep: 70 min Cook: 480 min Serves 8 American cuisine 560 cal/serving

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Ingredients

5 lbs beef brisket
2 tbsp kosher salt
2 tbsp black pepper
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1/2 cup yellow mustard
1/4 cup apple cider vinegar
2 tbsp honey
1 tsp smoked paprika
1/2 tsp chipotle powder
2 cups (hickory or oak) wood chips for smoking

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Instructions

Step 1: Combine 2 tbsp kosher salt, 2 tbsp black pepper, 1 tbsp paprika, 1 tbsp garlic powder, and 1 tbsp onion powder in a small bowl. Rub this spice mix evenly over the entire surface of the 5 lb beef brisket. Let rest at room temperature for 1 hour.
Step 2: Prepare smoker with 2 cups hickory or oak wood chips, preheating to 225°F. Place brisket fat side up on the grill grate.
Step 3: Smoke brisket at 225°F for 6-8 hours, maintaining steady temperature, until internal temperature reaches 190°F and meat is tender.
Step 4: Meanwhile, whisk together 1/2 cup yellow mustard, 1/4 cup apple cider vinegar, 2 tbsp honey, 1 tsp smoked paprika, and 1/2 tsp chipotle powder in a bowl until smooth.
Step 5: During the last 30 minutes of smoking, brush the mustard BBQ glaze generously over the brisket every 10 minutes until it develops a sticky, caramelized coating.
Step 6: Remove brisket from smoker and let rest wrapped in foil for 30 minutes before slicing against the grain. Serve with extra mustard glaze on the side.