Slow-Smoked Texas Brisket with Pineapple-Infused BBQ Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

Tender, slow-smoked Texas-style beef brisket glazed with a tangy pineapple-infused barbecue sauce that balances smoky and sweet flavors. This latin american-inspired bbq & smoked ready in about 555 minutes blends beef brisket, kosher salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 550 calories and feeds 8, so a small batch covers several meals across the week without taking over the fridge. 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
• 2 tbsp black pepper
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 cup pineapple juice
• 3/4 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp chili powder
• 2 tbsp honey
• 2 tbsp olive oil
• 2 cups wood chips for smoking

Instructions

1. Step 1: Combine 2 tbsp kosher salt, 2 tbsp black pepper, 1 tbsp paprika, 1 tbsp garlic powder, and 1 tbsp onion powder in a bowl, then rub this dry spice mix evenly over the entire surface of the 4 lbs beef brisket. Let it rest at room temperature for 1 hour.
2. Step 2: Preheat your smoker to 225°F and add 2 cups of soaked wood chips for smoke flavor. Place the brisket fat side up on the smoker rack and smoke for about 6 hours, maintaining 225°F, until the internal temperature reaches 165°F.
3. Step 3: Meanwhile, prepare the pineapple-infused BBQ sauce by whisking together 1 cup pineapple juice, 3/4 cup ketchup, 1/4 cup apple cider vinegar, 1/4 cup brown sugar, 2 tbsp Worcestershire sauce, 1 tsp smoked paprika, 1 tsp chili powder, and 2 tbsp honey in a saucepan over medium heat. Simmer for 15 minutes until thickened and glossy.
4. Step 4: Remove the brisket from the smoker once it reaches 165°F, wrap it tightly in foil, and return it to the smoker for another 2 hours or until the internal temperature hits 200°F and the meat is tender.
5. Step 5: Let the brisket rest wrapped for 30 minutes before slicing against the grain into 1/4-inch thick slices. Brush generously with the pineapple BBQ sauce and serve warm.