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Perfect Smoked Beef Brisket Recipe with Easy Bourbon BBQ Glaze

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A smoky, tender beef brisket slow-cooked to perfection and finished with a luscious bourbon BBQ glaze that adds a rich, tangy, and slightly sweet punch.

Ingredients

Scale
  • 5–6 pounds beef brisket, trimmed (preferably well-marbled flat cut)
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • Hickory wood pellets or chips for smoking
  • 1 cup ketchup
  • 1/3 cup bourbon
  • 1/4 cup maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika (for glaze)
  • 1/2 teaspoon garlic powder (for glaze)
  • Salt and black pepper to taste (for glaze)

Instructions

  1. Trim the brisket, removing excess fat but leaving about 1/4 inch fat cap for moisture.
  2. Mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper in a bowl to create the dry rub.
  3. Pat the brisket dry and generously coat all sides with the rub. Let sit at room temperature for 30 minutes.
  4. Preheat smoker or grill to 225°F (107°C). Add hickory pellets or chips according to instructions.
  5. Place brisket fat side up on smoker grate over indirect heat. Insert meat thermometer into thickest part and close lid.
  6. Smoke brisket maintaining 225°F for about 6-7 hours until internal temperature reaches 165°F (74°C).
  7. Wrap brisket tightly in butcher paper or aluminum foil and return to smoker. Continue cooking until internal temperature reaches 203°F (95°C), about 3 more hours.
  8. While brisket cooks, prepare bourbon BBQ glaze by whisking ketchup, bourbon, maple syrup, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, salt, and pepper in a saucepan. Simmer on low for 10 minutes, stirring occasionally.
  9. Remove brisket from smoker and let rest, wrapped, for at least 1 hour.
  10. Unwrap and slice brisket against the grain into 1/4 inch slices. Brush generously with bourbon BBQ glaze before serving.

Notes

Use butcher paper instead of foil for wrapping to preserve bark texture. Rest the brisket for at least 1 hour to lock in juices. Maintain steady smoker temperature at 225°F. Spritz meat hourly with apple cider vinegar or diluted apple juice to keep moist. Substitute Worcestershire sauce with tamari for gluten-free option. Bourbon can be replaced with apple juice or brewed coffee if desired.

Nutrition

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