Slow-Smoked BBQ Beef Brisket with Tangy Cherrywood Glaze

By AislePrompt Editorial · ·

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.

Tender, smoky beef brisket cooked low and slow over wood smoke, finished with a sticky cherrywood BBQ glaze for a perfect backyard feast. This American-inspired barbecue recipe, ready in about 400 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 480 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: 40 min Cook: 360 min Serves 8 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 1 tbsp garlic powder, and 1 tbsp onion powder in a small bowl and rub evenly over the entire 4 lbs beef brisket. Let it sit at room temperature for 30 minutes.
  2. Step 2: Preheat your smoker to 225°F and add 2 cups cherrywood chips for smoke flavor. Place the brisket fat-side up on the smoker grate.
  3. Step 3: Smoke the brisket for approximately 6 hours, maintaining a consistent temperature of 225°F, until an internal temperature of 195°F is reached and the meat is tender.
  4. Step 4: Meanwhile, mix 1 cup BBQ sauce with 1/4 cup apple cider vinegar and 2 tbsp honey in a saucepan. Heat over medium heat for 5 minutes until the glaze thickens and becomes shiny.
  5. Step 5: In the last 30 minutes of smoking, brush the cherrywood glaze generously on the brisket every 10 minutes to build a sticky coating.
  6. Step 6: Remove the brisket from the smoker, tent with foil, and let rest for 20 minutes before slicing thinly against the grain and serving.

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