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Perfect Smoked BBQ Beef Brisket Recipe with Rich Bourbon Sauce

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A tender, juicy smoked beef brisket slow-cooked for 10-12 hours and glazed with a rich, smoky bourbon sauce that balances sweetness and warmth.

Ingredients

Scale
  • 1 whole beef brisket (about 10 pounds), trimmed of excess fat
  • 3 tablespoons kosher salt
  • 3 tablespoons coarsely ground black pepper
  • 2 tablespoons smoked paprika
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • Wood chips or chunks for smoking (hickory or oak recommended)
  • 1 cup bourbon whiskey
  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/2 cup dark brown sugar, packed
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1 tablespoon unsalted butter

Instructions

  1. Trim excess fat from the brisket, leaving about 1/4 inch for moisture and flavor.
  2. Mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper in a bowl.
  3. Rub the spice mixture all over the brisket, pressing firmly to help it stick. Let rest at room temperature for 30 minutes.
  4. Preheat smoker to 225°F (107°C). Add wood chips or chunks and place a water pan inside to keep meat moist.
  5. Place brisket fat side up on the grill grate. Insert a probe thermometer into the thickest part of the meat.
  6. Smoke for approximately 6 hours, maintaining steady temperature.
  7. While smoking, combine bourbon, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and salt in a saucepan. Simmer gently for 20-25 minutes until thickened. Stir in butter at the end.
  8. When internal temperature reaches 160°F (71°C), remove brisket and wrap tightly in butcher paper or aluminum foil.
  9. Return wrapped brisket to smoker. After about 4 hours, unwrap and brush on bourbon sauce generously.
  10. Smoke unwrapped for the final hour to set the glaze, bringing internal temperature to 203°F (95°C).
  11. Transfer brisket to cutting board, tent loosely with foil, and rest for 1 hour.
  12. Slice against the grain into 1/4-inch thick slices. Serve with extra bourbon sauce on the side.

Notes

Maintain steady smoker temperature at 225°F. Wrap brisket at 160°F to push through stall. Use butcher paper for better bark texture. Glaze with bourbon sauce during last hour of smoking to lock in moisture and flavor. Spray apple cider vinegar every hour for extra moisture. Rest brisket for 1 hour before slicing.

Nutrition

Keywords: smoked brisket, BBQ beef brisket, bourbon sauce, smoked BBQ, slow smoked brisket, backyard BBQ, beef brisket recipe

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