Slow-Smoked Texas Brisket with Spicy Barbecue Glaze

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 beef recipe, ready in about 410 minutes, pairs beef brisket, kosher salt, and 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 "Build a week of meals around this recipe" 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)

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Carving: see our carving knife picks → Best Carving Knives for 2026: Slicing Knives and Carving Sets for Turkey, Brisket and Roasts

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.