Slow-Smoked Beef Brisket with Hickory and Garlic Rub

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

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 bbq & smoked 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.

Prep: 20 min Cook: 360 min Serves 8 American cuisine 600 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Smoked Beef Brisket with Hickory and Garlic Rub take to make?

Total time is about 380 minutes (20 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 Beef Brisket with Hickory and Garlic Rub?

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 Beef Brisket with Hickory and Garlic Rub?

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 Beef Brisket with Hickory and Garlic Rub 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 Beef Brisket with Hickory and Garlic Rub?

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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