Slow-Smoked Beef Brisket with Cherry Wood and Spiced Rub

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

Tender, juicy beef brisket slow-smoked over cherry wood with a robust blend of spices for deep smoky flavor and a crispy bark. This American-inspired barbecue recipe, ready in about 620 minutes, pairs beef brisket, paprika, brown sugar 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 pounds beef brisket
• 2 tbsp paprika
• 2 tbsp brown sugar
• 1 tbsp coarse salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp chili powder
• 2 cups soaked cherry wood chips
• 1 cup apple cider vinegar
• 1 cup water

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Instructions

1. Step 1: In a small bowl, combine 2 tbsp paprika, 2 tbsp brown sugar, 1 tbsp coarse salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp chili powder to create a spiced rub. Rub this mixture all over the entire surface of 5 pounds beef brisket, pressing it in firmly.
2. Step 2: Prepare your smoker and preheat it to 225°F using cherry wood chips soaked in water for at least 30 minutes for a sweet, mild smoke flavor. Place a water pan inside the smoker and fill it with 1 cup apple cider vinegar and 1 cup water to maintain moisture.
3. Step 3: Place the brisket fat side up on the smoker grate and smoke for approximately 8-10 hours, or until the internal temperature reaches 195°F, spritzing the brisket every hour with a mix of apple cider vinegar and water to keep it moist and enhance the bark.
4. Step 4: Once the brisket hits 195°F, remove it from the smoker and wrap it tightly in butcher paper. Let it rest for at least 1 hour before slicing thinly against the grain and serving to allow juices to redistribute.