Texas-Style Hickory Smoked Brisket with Carolina Mustard Sauce

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

Slow-smoked brisket infused with hickory wood and complemented by a tangy Carolina-style mustard sauce. This american-inspired bbq & smoked ready in about 460 minutes blends beef brisket, hickory wood chips, kosher salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 8, so a small batch covers several meals across the week without taking over the fridge. 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: 40 min Cook: 420 min Serves 8 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your smoker to 225°F and soak 2 cups of hickory wood chips in water for 30 minutes to prepare for smoking.
  2. Step 2: In a small bowl, combine 2 tablespoons kosher salt, 2 tablespoons black pepper, and 1 tablespoon garlic powder; rub this seasoning evenly over the entire 4-pound beef brisket, pressing it into the meat.
  3. Step 3: Place the brisket fat side up on the smoker rack, add the soaked hickory chips, and smoke for approximately 6-7 hours, or until internal temperature reaches 195°F, spritzing every hour with water to maintain moisture.
  4. Step 4: While the brisket smokes, whisk together 1/2 cup yellow mustard, 1/4 cup apple cider vinegar, 2 tablespoons honey, 1 teaspoon turmeric, and 1/4 teaspoon cayenne pepper in a bowl until smooth to make the Carolina mustard sauce.
  5. Step 5: Once the brisket is done, let it rest covered for 30 minutes before slicing thinly against the grain and serving with the tangy mustard sauce drizzled on top.

Equipment for this recipe

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Frequently asked questions

How long does Texas-Style Hickory Smoked Brisket with Carolina Mustard Sauce take to make?

Total time is about 460 minutes (40 min prep + 420 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Texas-Style Hickory Smoked Brisket with Carolina Mustard Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Texas-Style Hickory Smoked Brisket with Carolina Mustard 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 Texas-Style Hickory Smoked Brisket with Carolina Mustard 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 Texas-Style Hickory Smoked Brisket with Carolina Mustard 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.

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