Slow-Smoked Texas-Style Brisket with Tropical Pineapple Glaze

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

Tender brisket smoked low and slow, finished with a sweet and tangy pineapple glaze that adds a tropical twist to classic Texas barbecue. This american-inspired bbq & smoked ready in about 570 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 550 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

• 5 lbs beef brisket
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 cup pineapple juice
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 2 tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp chipotle powder

Instructions

1. Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 1 tbsp garlic powder, and 1 tbsp onion powder in a bowl. Rub evenly over all sides of the 5 lbs beef brisket. Let it rest uncovered in the fridge for at least 2 hours or overnight to develop a crust.
2. Step 2: Preheat your smoker to 225°F using hickory or oak wood chips. 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 190°F and the brisket is tender.
3. Step 3: While the brisket smokes, combine 1 cup pineapple juice, 1/4 cup brown sugar, 2 tbsp apple cider vinegar, 2 tbsp honey, 1 tsp smoked paprika, and 1/2 tsp chipotle powder in a saucepan. Simmer over medium heat for 15 minutes until the glaze thickens and coats the back of a spoon.
4. Step 4: During the last hour of smoking, baste the brisket every 20 minutes with the pineapple glaze to build layers of flavor and shiny caramelization.
5. Step 5: Remove the brisket from the smoker, wrap tightly in foil, and let rest for 30 minutes before slicing against the grain. Serve with extra pineapple glaze on the side.