Slow-Smoked Brisket with Texas BBQ Sauce

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Slow-smoked beef brisket seasoned with a dry rub and paired with a tangy, slightly sweet barbecue sauce in the Central Texas tradition. This American-inspired grilling recipe, ready in about 615 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 550 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 kosher salt
• 2 tbsp black pepper
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tbsp brown sugar
• 1/4 cup apple cider vinegar
• 1/2 cup ketchup
• 2 tbsp Worcestershire sauce
• 2 tbsp honey
• 1 tbsp yellow mustard
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/4 cup water

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: In a bowl, combine 2 tbsp kosher salt, 2 tbsp black pepper, 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, and 2 tbsp brown sugar to make the dry rub. Rub evenly over the entire 5 lb beef brisket. Let rest at room temperature for 1 hour.
2. Step 2: Prepare your smoker and preheat to 225°F. Place the brisket fat side up on the smoker rack and smoke for about 6 hours, maintaining a steady temperature.
3. Step 3: Meanwhile, in a saucepan over medium heat, whisk together 1/4 cup apple cider vinegar, 1/2 cup ketchup, 2 tbsp Worcestershire sauce, 2 tbsp honey, 1 tbsp yellow mustard, 1 tsp smoked paprika, 1 tsp chili powder, and 1/4 cup water. Simmer gently for 15 minutes until thickened.
4. Step 4: After 6 hours, wrap the brisket tightly in foil and continue smoking for an additional 3 hours or until the internal temperature reaches 200°F and the meat is tender.
5. Step 5: Remove the brisket and rest for 30 minutes before slicing against the grain. Serve with the tangy Texas-style BBQ sauce.