Pit-Smoked Beef Brisket with Hickory BBQ Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Tender, slow-smoked beef brisket infused with hickory smoke and slathered in a tangy, homemade BBQ sauce inspired by Texas-style traditions. This american-inspired bbq & smoked ready in about 465 minutes blends beef brisket, kosher salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 8, so a small batch covers several meals across the week without taking over the fridge. 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
• 2 tbsp kosher salt
• 2 tbsp black pepper
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 cups hickory wood chips
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp Worcestershire sauce
• 1 tbsp mustard
• 1 tsp smoked paprika
• 1/2 tsp black pepper (for sauce)
• 1/4 tsp red pepper flakes

Instructions

1. Step 1: Preheat your smoker to 225°F and soak 2 cups of hickory wood chips in water for 30 minutes to ensure steady smoke. Meanwhile, combine 2 tbsp kosher salt, 2 tbsp black pepper, 1 tbsp paprika, 1 tbsp garlic powder, and 1 tbsp onion powder in a bowl and rub this spice mixture evenly over the entire surface of the 5 lbs beef brisket.
2. Step 2: Place the brisket fat side up on the smoker rack, add the soaked hickory chips to the smoker box, and smoke for 6-7 hours or until the internal temperature reaches 195°F, maintaining 225°F throughout.
3. Step 3: While the brisket smokes, prepare the BBQ sauce by whisking together 1 cup ketchup, 1/4 cup apple cider vinegar, 1/4 cup brown sugar, 2 tbsp Worcestershire sauce, 1 tbsp mustard, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes in a saucepan. Simmer over medium-low heat for 20 minutes until thickened and slightly glossy.
4. Step 4: Remove the brisket from the smoker and let it rest for 30 minutes covered loosely with foil. Slice against the grain into 1/4-inch thick slices, brush with the hickory BBQ sauce, and serve with additional sauce on the side.