Smoky Texas-Style Smoked Brisket with Spiced Barbecue Sauce

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

Slow-smoked beef brisket infused with smoky spices and served with a tangy, spiced barbecue sauce reminiscent of San Antonio flavors. This American-inspired beef recipe, ready in about 495 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 lbs beef brisket
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp chili powder
• 1 tbsp smoked paprika
• 1/2 cup apple cider vinegar
• 1 cup ketchup
• 1/4 cup brown sugar
• 1 tbsp Worcestershire sauce
• 2 tbsp yellow mustard
• 2 tbsp honey
• 2 tbsp olive oil

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Instructions

1. Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp chili powder, and 1 tbsp smoked paprika in a bowl to make a dry rub. Rub this mixture evenly over a 4 lb beef brisket, covering all surfaces. Let rest uncovered in the refrigerator for at least 4 hours or overnight.
2. Step 2: Preheat your smoker to 225°F. Place the brisket fat side up on the smoker grate and smoke for 6-8 hours, maintaining 225°F, until the internal temperature reaches 195°F and the meat is tender.
3. Step 3: While the brisket smokes, whisk together 1/2 cup apple cider vinegar, 1 cup ketchup, 1/4 cup brown sugar, 1 tbsp Worcestershire sauce, 2 tbsp yellow mustard, and 2 tbsp honey in a saucepan. Heat over medium heat for 10 minutes until thickened and fragrant, stirring occasionally.
4. Step 4: Remove the brisket from the smoker and let it rest for 30 minutes. Slice against the grain into 1/4-inch thick slices and serve with the warm spiced barbecue sauce drizzled on top.