Slow-Smoked Kentucky Beef Brisket with Tangy Red State BBQ Sauce

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Tender, slow-smoked beef brisket infused with smoky spices and served with a tangy, sweet Red State BBQ sauce. This American-inspired barbecue recipe, ready in about 760 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 480 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

• 4 lbs beef brisket
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp paprika
• 2 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 cups hickory wood chips
• 1/2 cup apple cider vinegar
• 1 cup ketchup
• 2 tbsp molasses
• 1 tbsp Worcestershire sauce
• 2 tbsp yellow mustard
• 3 tbsp honey
• 1/4 tsp cayenne pepper

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: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 2 tbsp brown sugar, 1 tsp garlic powder, and 1 tsp onion powder in a bowl. Rub this spice mix evenly over the entire surface of the 4 lbs beef brisket. Let it rest at room temperature for 30 minutes.
2. Step 2: Preheat your smoker to 225°F and add 2 cups of hickory wood chips to the smoke box. Place the brisket fat side up on the smoker grate and smoke for about 10-12 hours, or until internal temperature reaches 195°F, spritzing every hour with a mixture of 1/2 cup apple cider vinegar and water to keep it moist.
3. Step 3: While the brisket smokes, combine 1 cup ketchup, 2 tbsp molasses, 1 tbsp Worcestershire sauce, 2 tbsp yellow mustard, 3 tbsp honey, 1/2 cup apple cider vinegar, and 1/4 tsp cayenne pepper in a saucepan. Simmer over low heat for 15 minutes until the sauce thickens and flavors meld.
4. Step 4: Remove the brisket from the smoker and wrap tightly in foil. Let it rest for 1 hour before slicing thinly against the grain. Serve with the homemade tangy Red State BBQ sauce on the side.