Wood Chick's BBQ Smoked Beef Brisket Recipe

Name: Wood Chick's BBQ Smoked Beef Brisket
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups hickory chips; 8 to 9 pounds beef brisket, choice grade; Trim Tabb's Pig Powder, or your favorite BBQ dry rub; Wood Chick's Mustard Sauce, recipe follows; Wood Chick's Beer Based Mop Sauce, recipe follows; Wood Chick's Brisket BBQ Sauce, recipe follows; 1 cup yellow mustard; 1/4 teaspoon ground black pepper; 1/4 teaspoon sea salt; 1/2 teaspoon hot sauce; 3/4 cup cider vinegar; 12 ounces beer; 1/4 cup water; 1/4 cup vegetable oil; 1 tablespoon BBQ dry rub; 2 tablespoons Worcestershire sauce; 1 teaspoon coarsely ground black pepper; 1/2 cup finely chopped onions; 2 tablespoons butter; 1 cup tomato sauce; 1 cup ketchup; 1/3 cup chili sauce; 3/4 cup dark brown sugar; 1/2 cup honey; 1 cup white vinegar; 1 teaspoon allspice; 1 tablespoon dry mustard; 2 teaspoons ground black pepper; 2 teaspoons chili powder; 3 tablespoons Worcestershire sauce

Try this homemade Wood Chick's BBQ Smoked Beef Brisket recipe the whole family will love. Made with hickory chips, beef brisket, rub and Mop Sauce. Easy…

This Wood Chick's BBQ Smoked Beef Brisket relies on simple, everyday ingredients such as hickory chips, yellow mustard, ground black pepper and sea salt. It comes together quickly and makes 4 servings, at about 1136 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

6 cups hickory chips
8 to 9 pounds beef brisket, choice grade
Trim Tabb's Pig Powder, or your favorite BBQ dry rub
Wood Chick's Mustard Sauce, recipe follows
Wood Chick's Beer Based Mop Sauce, recipe follows
Wood Chick's Brisket BBQ Sauce, recipe follows
1 cup yellow mustard
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
1/2 teaspoon hot sauce
3/4 cup cider vinegar
12 ounces beer
1/4 cup water
1/4 cup vegetable oil
1 tablespoon BBQ dry rub
2 tablespoons Worcestershire sauce
1 teaspoon coarsely ground black pepper
1/2 cup finely chopped onions
2 tablespoons butter
1 cup tomato sauce
1 cup ketchup
1/3 cup chili sauce
3/4 cup dark brown sugar
1/2 cup honey
1 cup white vinegar
1 teaspoon allspice
1 tablespoon dry mustard
2 teaspoons ground black pepper
2 teaspoons chili powder
3 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 tablespoon paprika
3 tablespoons lemon juice
3 tablespoons maple syrup

1
Preheat charcoal smoker for half an hour.
2
Soak the hickory chips for half an hour in water.
3
Drain.
4
Trim fat on brisket to 1/4-inch thickness.
5
Sprinkle brisket generously with the dry rub.
6
Wrap in plastic and refrigerate overnight.
7
Remove the brisket from refrigerator 1 hour prior to cooking and let stand at room temperature.
8
Mop the entire brisket with Mustard Sauce.
9
Place brisket fat side up in a smoker at a preheated temperature of 200 to 225 degrees F. Add 3 handfuls of pre-soaked hickory chips to preheated charcoal (should be at the gray stage).
10
After 3 hours, add another 3 handfuls of chips and mop with Beer Based Mop Sauce.
11
After 2 more hours, place brisket on 2 pieces of heavy-duty foil and pour 1/4 cup Beer Based Mop Sauce on top of brisket and seal tightly.
12
Continue to cook in smoker another 2 to 4 hours, or until internal temperature reaches 185 degrees F.
13
Remove brisket from foil and let stand 15 minutes.
14
Slice brisket against the grain into 1/4-inch thickness.
15
Top with Brisket BBQ Sauce.
16
Mix all ingredients in a medium saucepan.
17
Reduce heat to low and simmer for 10 minutes.
18
Mix all ingredients in a medium saucepan.
19
Reduce heat to low and simmer for 10 minutes.
20
In a medium to large saucepan, saute the onions in the butter over medium heat until soft.
21
Add remaining ingredients.
22
Bring mixture to a boil over medium high heat.
23
Reduce heat to low and simmer for 20 minutes.

1136

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 34 ingredients. The key ingredients include: 6 cups hickory chips, 8 to 9 pounds beef brisket, choice grade, Trim Tabb's Pig Powder, or your favorite BBQ dry rub, Wood Chick's Mustard Sauce, recipe follows, and more.

Yes, Wood Chick's BBQ Smoked Beef Brisket falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1136 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Recipe developed & tested in-house

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