Slow-Smoked Hickory and Oak Beef Brisket

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef brisket smoked low and slow over a blend of hickory and oak wood, delivering deep smoky flavor and a beautiful bark crust. This american-inspired bbq & smoked ready in about 460 minutes pairs pounds beef brisket, tablespoons kosher salt, tablespoons coarse black pepper 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.

Prep: 40 min Cook: 420 min Serves 8 American cuisine 450 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Trim 5 pounds of beef brisket of any excess fat, leaving about 1/4-inch layer for moisture. Mix 2 tablespoons kosher salt, 2 tablespoons coarse black pepper, 1 tablespoon garlic powder, and 1 tablespoon onion powder in a small bowl. Rub this spice blend evenly all over the brisket, pressing into the meat.
  2. Step 2: Soak 2 cups hickory and 2 cups oak wood chips in water for 30 minutes, then drain. Preheat your smoker to a steady 225°F using the soaked wood chips for smoke.
  3. Step 3: Place the brisket fat-side up on the smoker grate. Smoke for about 6-7 hours, maintaining 225°F and replenishing wood chips as needed, until the internal temperature reaches 195°F and the bark is dark and firm.
  4. Step 4: Remove the brisket from the smoker and wrap tightly in butcher paper. Let rest for 1 hour to allow juices to redistribute before slicing against the grain into 1/4-inch thick slices.

Frequently asked questions

How long does Slow-Smoked Hickory and Oak Beef Brisket take to make?

Total time is about 460 minutes (40 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Smoked Hickory and Oak Beef Brisket?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds beef brisket from drying out.

Can I substitute ingredients in Slow-Smoked Hickory and Oak Beef Brisket?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Smoked Hickory and Oak Beef Brisket for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Smoked Hickory and Oak Beef Brisket?

American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes