Slow-Smoked Hickory Brisket with Oak-Infused Rub
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 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
Instructions
- 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.
- Step 2: Lightly coat the brisket with 2 tbsp yellow mustard to help the rub adhere and develop a crust during smoking.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Smoked Hickory Brisket with Oak-Infused Rub take to make?
Total time is about 500 minutes (20 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 Brisket with Oak-Infused 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 Brisket with Oak-Infused 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 Brisket with Oak-Infused 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 Brisket with Oak-Infused Rub?
American grilling 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.
