Slow-Smoked Beef Brisket with Maple Chipotle Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Tender beef brisket seasoned with a smoky dry rub and finished with a sweet and spicy maple chipotle glaze, perfect for an upscale barbecue experience. This bbq & smoked-inspired bbq & smoked ready in about 380 minutes turns pounds beef brisket, tablespoons brown sugar, tablespoon paprika into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 450 calories and feeds 8, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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 pounds beef brisket
• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 1 tablespoon ground black pepper
• 2 tablespoons kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chipotle chili powder
• 1/4 cup maple syrup
• 2 tablespoons apple cider vinegar
• 2 tablespoons unsalted butter
• 2 cups smoked hardwood chips

Instructions

1. Step 1: Combine 2 tablespoons brown sugar, 1 tablespoon paprika, 1 tablespoon ground black pepper, 2 tablespoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon chipotle chili powder in a bowl to make the dry rub. Rub this mixture evenly over the entire 4-pound beef brisket, pressing it into the meat.
2. Step 2: Prepare your smoker by heating it to a steady 225°F and add 2 cups smoked hardwood chips for smoke flavor. Place the brisket fat side up on the smoker grate and smoke for about 6 hours, or until the internal temperature reaches 165°F.
3. Step 3: While smoking, whisk together 1/4 cup maple syrup, 2 tablespoons apple cider vinegar, and 2 tablespoons unsalted butter in a small saucepan. Simmer over low heat for 5 minutes until slightly thickened.
4. Step 4: Brush the maple chipotle glaze generously over the brisket every hour during the last 3 hours of smoking to build a flavorful, sticky crust.
5. Step 5: Once the brisket reaches an internal temperature of 195-200°F, remove it from the smoker and wrap tightly in foil. Let rest for 1 hour before slicing thinly against the grain and serving.