Slow-Smoked Hickory and Oak Brisket with Garlic Rub

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

A tender brisket smoked low and slow over a blend of hickory and oak wood, seasoned with a simple garlic and spice rub to enhance its rich flavor. This american-inspired bbq & smoked ready in about 525 minutes pairs beef brisket, hickory wood chips, oak wood chips 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: 45 min Cook: 480 min Serves 8 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your smoker to 225°F and soak 2 cups of hickory wood chips and 2 cups of oak wood chips in water for 30 minutes.
  2. Step 2: In a small bowl, combine 2 tbsp garlic powder, 1 tbsp paprika, 1 tbsp brown sugar, 2 tbsp kosher salt, and 1 tbsp black pepper to make the rub.
  3. Step 3: Pat dry 5 lbs beef brisket with paper towels, then rub 2 tbsp olive oil all over the meat to help the seasoning stick.
  4. Step 4: Generously coat the brisket with the garlic and spice rub mixture, pressing it into the meat for full coverage.
  5. Step 5: Place the brisket fat-side up on the smoker grate, add the soaked wood chips to the smoker box, and smoke the meat at 225°F for about 8 hours, or until the internal temperature reaches 195°F.
  6. Step 6: Wrap the brisket tightly in foil and let it rest for at least 1 hour before slicing against the grain and serving.

Frequently asked questions

How long does Slow-Smoked Hickory and Oak Brisket with Garlic Rub take to make?

Total time is about 525 minutes (45 min prep + 480 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 Brisket with Garlic Rub?

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 beef brisket from drying out.

Can I substitute ingredients in Slow-Smoked Hickory and Oak Brisket with Garlic Rub?

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 Brisket with Garlic Rub 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 Brisket with Garlic Rub?

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.

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