Slow-Smoked Texas Brisket with Housemade BBQ Sauce

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Tender, smoky Texas-style brisket slow-smoked to perfection, served with a tangy, slightly sweet homemade barbecue sauce. This American-inspired barbecue recipe, ready in about 555 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 650 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 brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 cup apple cider vinegar
• 1/2 cup ketchup
• 2 tablespoons molasses
• 1 tablespoon Worcestershire sauce
• 1 tablespoon yellow mustard
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 2 tablespoons olive oil
• enough for 8 hours wood chips for smoking (oak or hickory)

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Instructions

1. Step 1: Combine 2 tablespoons kosher salt, 2 tablespoons black pepper, 1 tablespoon paprika, 1 tablespoon brown sugar, 1 teaspoon garlic powder, and 1 teaspoon onion powder in a bowl to make a dry rub. Pat 4 pounds beef brisket dry with paper towels and rub the spice mixture evenly all over the meat. Let it rest uncovered in the refrigerator for at least 4 hours or overnight.
2. Step 2: Preheat your smoker to 225°F using oak or hickory wood chips for smoke. Place the brisket fat side up on the smoker grate and smoke for about 6-7 hours, maintaining 225°F, until the internal temperature reaches 165°F.
3. Step 3: While the brisket smokes, combine 1/2 cup apple cider vinegar, 1/2 cup ketchup, 2 tablespoons molasses, 1 tablespoon Worcestershire sauce, 1 tablespoon yellow mustard, 1 teaspoon smoked paprika, and 1 teaspoon chili powder in a saucepan. Simmer over medium heat for 20 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon. Remove from heat and set aside.
4. Step 4: Wrap the brisket tightly in foil and continue smoking for another 2-3 hours until the internal temperature reaches 203°F and the meat is tender when probed.
5. Step 5: Remove the brisket from the smoker and let it rest for 30 minutes before slicing against the grain into 1/4-inch thick slices. Serve with generous amounts of the housemade barbecue sauce.