Slow-Smoked Texas Brisket with Spicy Barbecue Glaze

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

Tender brisket smoked low and slow, finished with a tangy and spicy homemade barbecue glaze that balances smoky and sweet flavors. This american-inspired beef ready in about 410 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 520 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 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp chili powder
• 1/2 cup apple cider vinegar
• 1/2 cup ketchup
• 1/4 cup honey
• 2 tbsp Worcestershire sauce
• 1 tbsp hot sauce
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 2 cups wood chips (oak or hickory)

Instructions

1. Step 1: In a small bowl, combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tbsp chili powder to create a dry rub. Rub this mixture evenly all over the 4 lbs beef brisket, pressing firmly.
2. Step 2: Prepare your smoker by preheating to 225°F and adding 2 cups of soaked wood chips (oak or hickory) to create smoke. Place the brisket fat side up on the smoker rack.
3. Step 3: Smoke the brisket at 225°F for approximately 6 hours, maintaining steady smoke and temperature, until the internal temperature reaches 195°F and the meat is tender.
4. Step 4: Meanwhile, whisk together 1/2 cup apple cider vinegar, 1/2 cup ketchup, 1/4 cup honey, 2 tbsp Worcestershire sauce, 1 tbsp hot sauce, and 1 tsp smoked paprika in a saucepan. Heat over medium heat with 2 tbsp olive oil, stirring occasionally, until the sauce thickens and coats the back of a spoon, about 10 minutes.
5. Step 5: During the last 30 minutes of smoking, brush the barbecue glaze generously over the brisket every 10 minutes to build a sticky, flavorful crust.
6. Step 6: Remove the brisket from the smoker and let rest for 20 minutes covered loosely with foil before slicing thinly against the grain. Serve with extra barbecue glaze on the side.