Smoky American BBQ Brisket with Bourbon Glaze

Name: Smoky American BBQ Brisket with Bourbon Glaze
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 8
Cuisine: Main Course
Ingredients: 4 lbs beef brisket; 2 tablespoons olive oil; 1 tablespoon coarse sea salt; 2 teaspoons black pepper; 2 tablespoons smoked paprika; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 teaspoon cayenne pepper; 1 teaspoon dried thyme; 1 cup bourbon whiskey; 1 cup brown sugar; 1/4 cup apple cider vinegar; 1/2 cup ketchup; 1 tablespoon Worcestershire sauce; 1 teaspoon chili powder; 4 cups hickory wood chips

A succulent and flavorful brisket perfect for any barbecue enthusiast.

Enjoy a rich, smoky brisket finished with a sweet and tangy bourbon glaze that's sure to be the star of your cookout.

6 h 30 min
8
Intermediate

Ingredients

For the Brisket

4 lbs beef brisket

trimmed

2 tablespoons olive oil

1 tablespoon coarse sea salt

2 teaspoons black pepper

For the Spice Rub

2 tablespoons smoked paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon cayenne pepper

1 teaspoon dried thyme

For the Bourbon Glaze

1 cup bourbon whiskey

1 cup brown sugar

1/4 cup apple cider vinegar

1/2 cup ketchup

1 tablespoon Worcestershire sauce

1 teaspoon chili powder

For the Smoking

4 cups hickory wood chips

soaked in water for 1 hour

Preparation

Marinating the Brisket

Make the spice rub

Mix together the smoked paprika, garlic powder, onion powder, cayenne pepper, and dried thyme.

Oil the brisket

Rub the brisket with olive oil, ensuring an even coating.

Apply rub and chill

Generously apply the spice rub on all sides of the brisket. Cover and refrigerate for at least 4 hours or overnight for best results.

Preparing the Bourbon Glaze

Combine ingredients

In a saucepan, combine bourbon, brown sugar, apple cider vinegar, ketchup, Worcestershire sauce, and chili powder.

Simmer the glaze

Bring the mixture to a simmer over medium heat, stirring occasionally.

Thicken and cool

Reduce heat and let simmer for 15 minutes until thickened. Let cool.

Do not skip the soaking of wood chips to prevent them from burning too quickly. For a deeper flavor, use a mix of hickory and apple wood chips.

Cooking Process

Smoking the Brisket

Preheat your smoker to 225°F. Place the brisket fat-side up on the grill grates and smoke for 5-6 hours, or until internal temperature reaches 195°F.

Timing: Smoking for 5-6 hours at 225°F. Glazing during the last 30 minutes at 225°F.

Applying the Glaze

Brush the bourbon glaze generously onto the brisket during the last 30 minutes of smoking.

Resting the Brisket

Remove from smoker and let it rest for at least 30 minutes before slicing.

Plating & Serving