Smoky Maple-Glazed Smoked Brisket with Texas BBQ Sauce

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

Slow-smoked brisket finished with a rich maple glaze and paired with a tangy Texas-style barbecue sauce for a smoky, sweet, and savory experience. This American-inspired barbecue recipe, ready in about 500 minutes, pairs beef brisket, smoked paprika, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 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 smoked paprika
• 2 tbsp brown sugar
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 cup maple syrup
• 1/4 cup apple cider vinegar
• 1/2 cup ketchup
• 2 tbsp yellow mustard
• 1 tbsp Worcestershire sauce
• 1 tsp chili powder
• 2 tbsp olive oil

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: Preheat your smoker to 225°F. In a small bowl, mix 2 tbsp smoked paprika, 2 tbsp brown sugar, 1 tbsp kosher salt, 1 tbsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder. Rub this spice blend evenly over the entire surface of the 4 lbs beef brisket.
2. Step 2: Place the brisket fat side up on the smoker rack and smoke for 6-8 hours until the internal temperature reaches 195°F, maintaining steady heat and adding wood chips as needed for smoke.
3. Step 3: While the brisket smokes, combine 1/4 cup maple syrup, 1/4 cup apple cider vinegar, 1/2 cup ketchup, 2 tbsp yellow mustard, 1 tbsp Worcestershire sauce, and 1 tsp chili powder in a saucepan. Heat over medium heat, stirring occasionally, until the sauce thickens slightly, about 10 minutes.
4. Step 4: During the last 30 minutes of smoking, brush the brisket with 2 tbsp olive oil and then with the maple glaze to create a sticky, flavorful crust.
5. Step 5: Remove the brisket from the smoker and let it rest for 30 minutes before slicing thinly against the grain. Serve with the Texas-style BBQ sauce drizzled on top or on the side.