Primal 'Cue Style Smoked Beef Brisket with Tangy Carolina BBQ Sauce

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

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 drafted and published.

Slow-smoked beef brisket infused with deep smoky flavors, served with a tangy vinegar-based Carolina barbecue sauce for a perfect balance of rich and bright. This American-inspired beef recipe, ready in about 500 minutes, pairs beef brisket flat cut, kosher salt, coarse 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.

Prep: 20 min Cook: 480 min Serves 8 American cuisine 550 cal/serving

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Ingredients

4 lbs beef brisket flat cut
2 tbsp kosher salt
2 tbsp coarse black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 cup apple cider vinegar
1/4 cup ketchup
2 tbsp brown sugar
1 tbsp hot sauce
1 tsp red pepper flakes
1/2 cup water
as needed smoking wood chips (hickory or oak)

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Instructions

Step 1: Combine 2 tbsp kosher salt, 2 tbsp coarse black pepper, 1 tbsp garlic powder, and 1 tbsp onion powder in a small bowl; rub evenly over all sides of 4 lbs beef brisket flat cut.
Step 2: Prepare smoker to maintain a steady 225°F using hickory or oak wood chips for smoke.
Step 3: Place brisket fat side up on the smoker rack, smoke for approximately 6-8 hours until internal temperature reaches 195°F and meat is tender.
Step 4: Meanwhile, in a saucepan over medium heat, combine 1 cup apple cider vinegar, 1/4 cup ketchup, 2 tbsp brown sugar, 1 tbsp hot sauce, 1 tsp red pepper flakes, and 1/2 cup water; simmer for 10 minutes until sauce slightly thickens.
Step 5: Remove brisket from smoker and let rest covered loosely with foil for 20 minutes.
Step 6: Slice brisket thinly against the grain and serve with the tangy Carolina BBQ sauce on the side.