Slow-Smoked Beef Brisket with Heirloom Tomato Relish

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender beef brisket smoked low and slow, paired with a vibrant relish made from local heirloom tomatoes to brighten the smoky richness. This Southern-inspired barbecue recipe, ready in about 620 minutes, pairs beef brisket, trimmed, 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

• 4 lbs beef brisket, trimmed
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 cups wood chips for smoking (hickory or oak)
• 2 cups heirloom tomatoes, diced
• 1/4 cup red onion, finely diced
• 2 tbsp fresh basil, chopped
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp smoked paprika, 1 tbsp garlic powder, and 1 tbsp onion powder in a bowl. Rub this spice mix evenly over all sides of 4 lbs trimmed beef brisket. Let rest uncovered in the refrigerator for at least 2 hours or overnight.
2. Step 2: Prepare your smoker with 2 cups of hickory or oak wood chips and preheat to a steady 225°F.
3. Step 3: Place the brisket fat side up on the smoker grate and smoke for approximately 8-10 hours, or until an internal temperature of 200°F is reached, maintaining consistent smoke and temperature.
4. Step 4: Meanwhile, in a bowl, combine 2 cups diced heirloom tomatoes, 1/4 cup finely diced red onion, 2 tbsp chopped fresh basil, 2 tbsp apple cider vinegar, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Stir gently and refrigerate to let flavors meld.
5. Step 5: Once the brisket is done, wrap in foil and let rest for 30 minutes before slicing thinly against the grain. Serve topped with a spoonful of the bright heirloom tomato relish for contrast.