Slow-Smoked Brisket with Alabama White Sauce

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

Tender slow-smoked brisket served with a tangy Alabama-style white barbecue sauce that highlights Southern flavors. This Southern American-inspired barbecue recipe, ready in about 380 minutes, pairs beef brisket, hickory wood chips, 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

• 4 pounds beef brisket
• 2 cups hickory wood chips
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 cup mayonnaise
• 1/4 cup apple cider vinegar
• 2 tablespoons lemon juice
• 1 tablespoon prepared horseradish
• 1/2 teaspoon black pepper (for sauce)
• 1/2 teaspoon salt (for sauce)
• 1 teaspoon sugar

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 add 2 cups of hickory wood chips to create smoke. Meanwhile, mix 2 tablespoons kosher salt, 1 tablespoon black pepper, 1 tablespoon paprika, and 1 teaspoon garlic powder in a bowl. Rub this spice mix all over the 4 pounds beef brisket evenly.
2. Step 2: Place the brisket fat side up in the smoker and smoke for approximately 6 hours, maintaining 225°F, until the internal temperature reaches 195°F and the meat is tender.
3. Step 3: While the brisket smokes, prepare the Alabama white sauce by whisking together 1 cup mayonnaise, 1/4 cup apple cider vinegar, 2 tablespoons lemon juice, 1 tablespoon prepared horseradish, 1/2 teaspoon black pepper, 1/2 teaspoon salt, and 1 teaspoon sugar in a bowl until smooth and tangy.
4. Step 4: Once the brisket is done, remove it from the smoker and let it rest for 30 minutes covered loosely with foil to retain juices.
5. Step 5: Slice the brisket against the grain into 1/4-inch thick pieces and serve with the Alabama white sauce drizzled on top or on the side for dipping.