Slow-Smoked Texas Brisket with Pecan Wood and Spicy Barbecue Sauce

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

Tender, melt-in-your-mouth brisket infused with smoky pecan wood flavor and served alongside a tangy, spicy barbecue sauce. This American-inspired grilling recipe, ready in about 460 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 600 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
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 cups pecan wood chips
• 1/4 cup apple cider vinegar
• 1 cup ketchup
• 2 tbsp brown sugar
• 1 tsp chipotle chili powder
• 1 tbsp Worcestershire sauce
• 1 tbsp yellow mustard
• 1 tbsp honey

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Instructions

1. Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 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 pecan wood chips to the smoke box. Place the brisket fat side up on the smoker rack and smoke for about 6 hours, maintaining temperature and adding wood chips as needed.
3. Step 3: Meanwhile, in a saucepan, whisk together 1/4 cup apple cider vinegar, 1 cup ketchup, 2 tbsp brown sugar, 1 tsp chipotle chili powder, 1 tbsp Worcestershire sauce, 1 tbsp yellow mustard, and 1 tbsp honey. Bring to a simmer over medium heat and cook for 10 minutes until thickened and fragrant.
4. Step 4: Once the brisket reaches an internal temperature of 195°F, remove it from the smoker and wrap tightly in foil. Let it rest for 1 hour to redistribute juices.
5. Step 5: Slice the brisket against the grain into 1/4-inch thick slices and serve with the spicy barbecue sauce on the side for dipping.