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Perfect Bourbon-Glazed Smoked Beef Brisket

bourbon-glazed smoked beef brisket - featured image
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A low and slow smoked beef brisket with a deeply rugged bark and a sticky bourbon glaze, delivering a tender, juicy interior and a complex smoky-sweet flavor.

Ingredients

Scale
  • 5–6 lbs whole packer beef brisket with fat cap
  • 3 tbsp kosher salt
  • 2 tbsp freshly cracked black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp smoked paprika
  • 2 tbsp dark brown sugar
  • 1/2 cup bourbon (e.g., Bulleit or Wild Turkey)
  • 1/4 cup honey or maple syrup
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar

Instructions

  1. Trim excess fat from the brisket, leaving about 1/4 inch (6 mm) of fat cap for moisture. This usually takes about 10-15 minutes.
  2. In a bowl, combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and dark brown sugar. Stir well to blend.
  3. Pat the brisket dry with paper towels. Massage the rub generously onto all sides, pressing it into the meat’s surface. Let it sit at room temperature for 30 minutes.
  4. Preheat your smoker or grill to 225°F (107°C). Add wood chips like hickory or oak for smoke flavor. Maintain consistent temperature throughout the cook.
  5. Place the brisket fat side up on the smoker grate. Smoke for approximately 6 hours or until internal temperature reaches about 165°F (74°C).
  6. Wrap the brisket tightly in butcher paper or aluminum foil. Return to the smoker and continue cooking until internal temperature reaches 203°F (95°C), usually another 2-3 hours.
  7. While the brisket finishes, whisk together bourbon, honey or maple syrup, Dijon mustard, and apple cider vinegar in a small saucepan. Simmer gently until slightly thickened, about 10 minutes.
  8. Remove the brisket from the smoker and unwrap. Brush the bourbon glaze generously on all sides. Let the brisket rest uncovered for 30-45 minutes.
  9. Slice brisket thinly against the grain with a sharp knife. Serve warm, drizzled with any remaining glaze if desired.

Notes

Use a spray bottle with apple juice or water to spritz the brisket every hour during smoking to maintain moisture and encourage bark formation. Wrap the brisket at the stall phase (~165°F) to retain moisture and push through the stall. Rest the brisket uncovered after glazing to allow juices to redistribute and glaze to set. Avoid applying glaze too early to prevent burning. Use a probe thermometer for accurate temperature monitoring.

Nutrition

Keywords: bourbon glazed brisket, smoked beef brisket, low and slow cooking, BBQ brisket, bourbon glaze, smoked meat, beef brisket recipe

Find it online: https://emmaoven.com/perfect-bourbon-glazed-smoked-beef-brisket-recipe-for-easy-low-and-slow-cooking/