Slow-Smoked Beef Brisket with Mustard Rub

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Tender, smoky beef brisket seasoned with a tangy mustard rub and slow-smoked to perfection over hickory wood. This American-inspired barbecue recipe, ready in about 500 minutes, pairs beef brisket, yellow mustard, kosher salt 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 lbs beef brisket
• 1/4 cup yellow mustard
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 cups hickory wood chips

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: Preheat your smoker to 225°F and soak 2 cups of hickory wood chips in water for 30 minutes.
2. Step 2: Spread 1/4 cup yellow mustard evenly over the entire 5 lb beef brisket to help the rub adhere and add tangy flavor.
3. Step 3: In a small bowl, combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 1 tbsp garlic powder, and 1 tbsp onion powder. Rub this spice mixture evenly over the mustard-coated brisket.
4. Step 4: Place the brisket fat-side up on the smoker grate, add the soaked hickory wood chips to the smoker box, and smoke for about 8 hours, or until internal temperature reaches 195°F and the meat is tender.
5. Step 5: Remove the brisket and wrap tightly in butcher paper. Let it rest for 1 hour before slicing across the grain into 1/4-inch thick slices.