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Tender Slow-Smoked Beef Brisket Recipe with Easy Bourbon BBQ Glaze

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A slow-smoked beef brisket infused with deep smoky flavor and topped with a rich, sweet bourbon BBQ glaze. This recipe is approachable for home cooks and perfect for gatherings.

Ingredients

Scale
  • 5 to 6 pounds whole packer beef brisket with a good fat cap
  • 2 tablespoons kosher salt
  • 1 tablespoon coarse black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon brown sugar
  • ½ cup bourbon whiskey
  • ½ cup ketchup
  • ¼ cup apple cider vinegar
  • ⅓ cup brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (optional)
  • 1 tablespoon unsalted butter
  • Wood chips (hickory or oak) for smoking

Instructions

  1. Trim the brisket by removing any silver skin or overly thick fat, leaving about ¼ inch of fat cap to keep the meat moist. This should take about 10 minutes.
  2. Mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar in a bowl to make the dry rub.
  3. Pat the brisket dry with paper towels, then rub the seasoning all over the meat thoroughly. Let it rest at room temperature for 30 minutes to allow the rub to penetrate.
  4. Preheat your smoker or grill to 225°F (107°C). Add wood chips (hickory or oak) and set up for indirect cooking with a water pan to maintain moisture.
  5. Place the brisket fat side up on the smoker grate. Close the lid and smoke for about 4 to 5 hours, maintaining 225°F (107°C). Check occasionally to ensure smoke is thin and blue.
  6. When the internal temperature reaches about 160°F (71°C), wrap the brisket tightly in butcher paper or aluminum foil to prevent moisture loss. Return to the smoker.
  7. Continue smoking until the internal temperature reaches 195-203°F (90-95°C), typically another 3-4 hours.
  8. While the brisket smokes, combine bourbon, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, and cayenne pepper in a saucepan. Simmer gently for 15-20 minutes until thickened. Stir in butter at the end for gloss and richness.
  9. In the last 30 minutes of cooking, unwrap the brisket and brush the bourbon BBQ glaze generously over the meat. Let it caramelize slightly but watch closely to avoid burning.
  10. Remove the brisket from the smoker and let it rest, wrapped, for at least 45 minutes to redistribute juices.
  11. Slice the brisket thinly against the grain and serve with extra bourbon BBQ glaze on the side.

Notes

Keep smoker temperature steady between 225°F and 250°F. Use a reliable meat thermometer to monitor internal temperature. Wrap brisket at 160°F to push through the stall. Rest brisket for at least 45 minutes before slicing to retain juices. If no smoker is available, use a charcoal or gas grill with indirect heat and soaked wood chips in a smoker box. For oven method, slow roast at 275°F for about 6 hours wrapped tightly in foil, then finish with glaze under broiler.

Nutrition

Keywords: beef brisket, slow smoked brisket, bourbon BBQ glaze, smoked meat, barbecue, backyard BBQ, smoked beef, bourbon glaze, easy BBQ sauce

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