Slow-Smoked Beef Brisket with Cherry Wood

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Tender, smoky beef brisket infused with cherry wood smoke and a simple dry rub, perfect for a weekend BBQ. This beef recipe, ready in about 440 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 450 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.

Ingredients

• 5 lbs beef brisket
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 cups soaked in water for 30 mins cherry wood chips

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Instructions

1. Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 1 tsp garlic powder, and 1 tsp onion powder in a bowl to make the dry rub. Rub this mixture evenly over the entire 5 lb beef brisket, covering all sides.
2. Step 2: Preheat your smoker to 225°F using soaked cherry wood chips for a sweet, mild smoke. Place the brisket fat-side up on the smoker grate.
3. Step 3: Smoke the brisket for about 6-7 hours, maintaining a steady 225°F, until the internal temperature reaches 195°F and the meat is tender when poked with a fork.
4. Step 4: Remove the brisket from the smoker and wrap it tightly in butcher paper. Let it rest for 1 hour at room temperature before slicing against the grain into 1/4-inch thick slices and serving.