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

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender beef brisket smoked low and slow over wood fire, served with a tangy vinegar-based barbecue sauce that balances savory and bright flavors. This American-inspired barbecue recipe, ready in about 380 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.

Prep: 20 min Cook: 360 min Serves 8 American cuisine 450 cal/serving

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Ingredients

4 lbs beef brisket
2 tbsp kosher salt
1 tbsp black pepper
1 tbsp smoked paprika
1 tbsp garlic powder
1 cup apple cider vinegar
1/2 cup ketchup
1/4 cup brown sugar
1 tsp red pepper flakes
1/4 cup water
2 cups wood chips (hickory or oak)

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Instructions

Step 1: Trim excess fat off 4 lbs beef brisket, then rub evenly with 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp smoked paprika, and 1 tbsp garlic powder. Set aside.
Step 2: Prepare smoker or grill for indirect heat at 225°F, adding 2 cups soaked wood chips (hickory or oak) to generate smoke.
Step 3: Place brisket on the smoker grate fat side up and smoke for about 6 hours, maintaining 225°F and replenishing wood chips as needed. Smoke until internal temperature reaches 195°F and meat is tender.
Step 4: While brisket smokes, combine 1 cup apple cider vinegar, 1/2 cup ketchup, 1/4 cup brown sugar, 1 tsp red pepper flakes, and 1/4 cup water in a saucepan. Bring to a simmer over medium heat and cook for 10 minutes until sauce thickens and flavors meld.
Step 5: Remove brisket from smoker and let rest for 30 minutes, then slice thinly against the grain. Serve with the tangy vinegar BBQ sauce spooned over or on the side.