Texas-Style Hickory Smoked Brisket with Carolina Mustard Sauce

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.

Slow-smoked brisket infused with hickory wood and complemented by a tangy Carolina-style mustard sauce. This American-inspired barbecue recipe, ready in about 460 minutes, pairs beef brisket, hickory wood chips, kosher salt 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: 40 min Cook: 420 min Serves 8 American cuisine 450 cal/serving

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Ingredients

4 lbs beef brisket
2 cups hickory wood chips
2 tbsp kosher salt
2 tbsp black pepper
1 tbsp garlic powder
1/2 cup yellow mustard
1/4 cup apple cider vinegar
2 tbsp honey
1 tsp turmeric
1/4 tsp cayenne pepper

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Instructions

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.
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.
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.
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.
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.