Slow-Smoked Texas Brisket with Classic BBQ Sauce

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Tender, smoky beef brisket slowly smoked and glazed with a tangy, slightly sweet Texas-style barbecue sauce. This American-inspired barbecue 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

• 4 pounds beef brisket
• 2 tablespoons kosher salt
• 2 tablespoons black pepper
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon smoked paprika
• 1 cup apple cider vinegar
• 1 cup ketchup
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons yellow mustard
• 1 teaspoon hot sauce
• 1/2 cup water
• 2 cups (hickory or oak) wood chips for smoking

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Instructions

1. Step 1: Preheat your smoker to 225°F and soak 2 cups wood chips (hickory or oak) in water for 30 minutes.
2. Step 2: Mix 2 tablespoons kosher salt, 2 tablespoons black pepper, 1 tablespoon paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1 teaspoon smoked paprika in a small bowl; rub this dry mix evenly over the entire surface of the 4-pound beef brisket.
3. Step 3: Place the brisket fat side up on the smoker rack, add the drained wood chips to the smoker box, and smoke for 6 to 8 hours until the internal temperature reaches 195°F, spritzing every hour with half cup of water to keep it moist.
4. Step 4: While brisket smokes, combine 1 cup apple cider vinegar, 1 cup ketchup, 1/4 cup brown sugar, 2 tablespoons Worcestershire sauce, 2 tablespoons yellow mustard, and 1 teaspoon hot sauce in a saucepan; bring to a simmer over medium heat and cook for 10 minutes until thickened and glossy.
5. Step 5: When brisket is done, remove it from the smoker and let rest for 30 minutes covered loosely with foil; slice thinly against the grain and serve with the warm barbecue sauce drizzled on top.