Smoked Texas-Style Beef Brisket with Hickory Wood

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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 developed and reviewed.

Tender, smoky beef brisket slow-cooked over hickory wood to infuse rich, authentic Texas barbecue flavors. This American-inspired barbecue recipe, ready in about 750 minutes, pairs whole beef brisket, kosher salt, coarse black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 10, 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: 30 min Cook: 720 min Serves 10 American cuisine 650 cal/serving

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Ingredients

8 pounds whole beef brisket
3 tablespoons kosher salt
3 tablespoons coarse black pepper
2 tablespoons garlic powder
1 tablespoon paprika
3 pieces hickory wood chunks
2 tablespoons yellow mustard

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Instructions

Step 1: Trim the 8-pound beef brisket of excess fat, leaving about 1/4-inch layer for flavor and moisture.
Step 2: In a small bowl, combine 3 tablespoons kosher salt, 3 tablespoons coarse black pepper, 2 tablespoons garlic powder, and 1 tablespoon paprika to create a dry rub.
Step 3: Rub the entire brisket evenly with 2 tablespoons yellow mustard, then apply the dry rub liberally, pressing it into the meat.
Step 4: Preheat your smoker to 225°F and add 3 hickory wood chunks to the firebox for authentic smoky flavor.
Step 5: Place the brisket fat side up on the smoker grate, close the lid, and smoke for approximately 10-12 hours, or until the internal temperature reaches 195°F, spritzing with water every hour to maintain moisture.
Step 6: Remove the brisket from the smoker and wrap it tightly in butcher paper. Let it rest for 1 hour before slicing against the grain into 1/4-inch thick slices for serving.