Slow-Smoked Hickory Brisket with Oak-Infused Rub

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Tender brisket slow-smoked over hickory and oak wood, seasoned with a savory dry rub that complements the smoky flavors perfectly. This American-inspired grilling recipe, ready in about 500 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 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 kosher salt
• 1 tbsp black pepper
• 1 tbsp paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tbsp brown sugar
• 2 cups hickory wood chips
• 2 large chunks oak wood chunks
• 2 tbsp yellow mustard

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Instructions

1. Step 1: Trim the 5 lbs beef brisket of excess fat, leaving about 1/4 inch for moisture retention. Rub 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 2 tsp garlic powder, 2 tsp onion powder, and 1 tbsp brown sugar evenly over the entire brisket surface.
2. Step 2: Lightly coat the brisket with 2 tbsp yellow mustard to help the rub adhere and develop a crust during smoking.
3. Step 3: Preheat your smoker to 225°F, adding 2 cups hickory wood chips soaked in water and 2 large oak wood chunks for smoke flavor.
4. Step 4: Place the brisket fat side up on the smoker grate and smoke for approximately 8 hours, maintaining a steady 225°F and replenishing wood chips as needed, until internal temperature reaches 195°F and the meat is tender.
5. Step 5: Remove the brisket and wrap tightly in butcher paper or foil, then rest for 1 hour to allow juices to redistribute before slicing thinly against the grain.