Slow-Smoked Beef Brisket with Hickory and Garlic Rub

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

A tender, juicy beef brisket smoked low and slow over hickory wood with a robust garlic and spice rub, perfect for a classic BBQ experience. This American-inspired barbecue recipe, ready in about 380 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 600 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 garlic powder
• 1 tbsp smoked paprika
• 2 tbsp brown sugar
• 2 cups hickory wood chips
• 2 tbsp olive oil

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp smoked paprika, and 2 tbsp brown sugar in a bowl to create a dry rub.
2. Step 2: Rub 2 tbsp olive oil evenly over the surface of the 5 lbs beef brisket, then generously coat it with the dry rub, pressing it into the meat.
3. Step 3: Preheat your smoker to 225°F, adding 2 cups of hickory wood chips to the smoke box.
4. Step 4: Place the brisket fat side up on the smoker grate and smoke for about 6 hours, maintaining 225°F, until the internal temperature reaches 195°F and the meat is tender.
5. Step 5: Remove the brisket, wrap it tightly in butcher paper, and let it rest for 1 hour before slicing against the grain and serving.