Slow-Smoked Wood-Fired Brisket with Tangy Barbecue Glaze

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

Tender beef brisket smoked low and slow over wood fire, finished with a tangy, slightly sweet barbecue glaze that complements the smoky flavor. This American-inspired barbecue recipe, ready in about 550 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 pounds beef brisket
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 cups applewood chips
• 1/2 cup apple cider vinegar
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon 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: Combine 2 tablespoons kosher salt, 1 tablespoon black pepper, 1 tablespoon paprika, 1 teaspoon garlic powder, and 1 teaspoon onion powder in a bowl. Rub this dry spice mix evenly over the entire 4-pound beef brisket and let it rest at room temperature for 1 hour.
2. Step 2: Preheat your smoker or grill to 225°F and add 2 cups of soaked applewood chips for smoke. Place the brisket fat side up on the smoker rack and smoke for approximately 6 hours, maintaining a consistent temperature.
3. Step 3: While the brisket smokes, whisk together 1/2 cup apple cider vinegar, 1/2 cup ketchup, 1/4 cup brown sugar, 2 tablespoons Worcestershire sauce, and 1 teaspoon hot sauce in a saucepan. Simmer over low heat for 15 minutes until the sauce thickens and flavors meld.
4. Step 4: Every hour during the smoke, baste the brisket with the tangy barbecue glaze using a brush to build layers of flavor and moisture.
5. Step 5: After 6 hours, wrap the brisket in foil and continue cooking for another 2 hours or until internal temperature reaches 203°F and the meat is tender.
6. Step 6: Let the brisket rest wrapped for 30 minutes before slicing thinly against the grain and serving with extra barbecue glaze.