Slow-Smoked Beef Brisket with Natural Sugar Rub

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

Tender beef brisket slow-smoked over hickory wood with a subtle natural sugar rub that enhances its smoky flavor without overpowering the meat. This American-inspired barbecue recipe, ready in about 380 minutes, pairs beef brisket, natural cane sugar, paprika 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
• 2 tbsp natural cane sugar
• 1 tbsp paprika
• 2 tbsp coarse kosher salt
• 1 tbsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 cups hickory wood chips
• 2 cups water

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Instructions

1. Step 1: Combine 2 tablespoons natural cane sugar, 1 tablespoon paprika, 2 tablespoons coarse kosher salt, 1 tablespoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder in a bowl to create the rub. Rub this mixture evenly over the entire surface of the 5-pound beef brisket, pressing it in gently.
2. Step 2: Prepare your smoker by heating it to a steady 225°F and adding 2 cups of hickory wood chips to the smoke box for a rich, smoky aroma.
3. Step 3: Place the brisket fat side up on the smoker rack, ensuring even exposure to the smoke. Smoke the brisket for approximately 6 hours, maintaining the temperature at 225°F, and spritzing with 2 cups of water every hour to keep the meat moist.
4. Step 4: After 6 hours, check the internal temperature of the brisket using a meat thermometer; it should reach around 195°F for optimal tenderness. Wrap the brisket tightly in foil and let it rest for 1 hour before slicing against the grain to serve.