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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. 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.
  2. Step 2: Prepare smoker or grill for indirect heat at 225°F, adding 2 cups soaked wood chips (hickory or oak) to generate smoke.
  3. 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.
  4. 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.
  5. 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.

Frequently asked questions

How long does Slow-Smoked Wood-Fired Brisket with Tangy Vinegar BBQ Sauce take to make?

Total time is about 380 minutes (20 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Smoked Wood-Fired Brisket with Tangy Vinegar BBQ Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef brisket from drying out.

Can I substitute ingredients in Slow-Smoked Wood-Fired Brisket with Tangy Vinegar BBQ Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Smoked Wood-Fired Brisket with Tangy Vinegar BBQ Sauce for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Smoked Wood-Fired Brisket with Tangy Vinegar BBQ Sauce?

American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes