Slow-Smoked BBQ Beef Brisket with Tangy Cherrywood Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 bbq & smoked 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

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.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Smoked BBQ Beef Brisket with Tangy Cherrywood Glaze take to make?

Total time is about 400 minutes (40 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Smoked BBQ Beef Brisket with Tangy Cherrywood Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef brisket from drying out.

Can I substitute ingredients in Slow-Smoked BBQ Beef Brisket with Tangy Cherrywood Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Smoked BBQ Beef Brisket with Tangy Cherrywood Glaze for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Smoked BBQ Beef Brisket with Tangy Cherrywood Glaze?

American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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