Slow-Smoked Wood-Fired Beef Brisket with Tangy BBQ Sauce

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

Tender beef brisket smoked low and slow over wood fire, paired with a tangy, slightly sweet barbecue sauce. This American-inspired barbecue recipe, ready in about 405 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 450 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 smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 cups applewood chips
• 1/2 cup apple cider vinegar
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 2 tbsp Worcestershire sauce
• 1 tbsp yellow mustard
• 1 tsp hot sauce

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

Instructions

1. Step 1: Trim the 4 lbs beef brisket of excess fat and pat dry. Combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp smoked paprika, 1 tsp garlic powder, and 1 tsp onion powder in a bowl; rub the mixture evenly all over the brisket. Let it rest at room temperature for 30 minutes.
2. Step 2: Preheat your smoker to 225°F and add 2 cups applewood chips to create smoke. Place the brisket fat side up on the smoker grate and smoke for about 6 hours, maintaining 225°F, until the internal temperature reaches 195°F and the meat is tender.
3. Step 3: While the brisket smokes, combine 1/2 cup apple cider vinegar, 1/2 cup ketchup, 1/4 cup brown sugar, 2 tbsp Worcestershire sauce, 1 tbsp yellow mustard, and 1 tsp hot sauce in a saucepan. Simmer over medium heat for 15 minutes, stirring occasionally until the sauce thickens and develops a tangy aroma.
4. Step 4: Remove the brisket from the smoker and let it rest covered loosely with foil for 30 minutes. Slice against the grain into 1/4-inch thick slices and serve with the warm tangy BBQ sauce spooned on top.