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Texas-Style Smoked Brisket Recipe with Easy Bourbon Glaze for BBQ Fans

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A flavorful Texas-style smoked brisket with a tender pull and a smooth, sweet bourbon glaze that adds a unique kick to classic smoked meat.

Ingredients

Scale
  • 5 lbs whole beef brisket, trimmed of excess fat (leave about 1/4 inch fat cap for moisture)
  • 2 tablespoons kosher salt (Diamond Crystal preferred)
  • 2 tablespoons coarsely ground black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • 1 teaspoon brown sugar
  • 1/2 cup bourbon (e.g., Maker’s Mark or Buffalo Trace)
  • 1/2 cup ketchup
  • 1/4 cup brown sugar, packed
  • 2 tablespoons apple cider vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika
  • Pinch of salt and freshly ground black pepper

Instructions

  1. Trim and prepare the brisket: Remove any silver skin and excess fat, leaving about a 1/4-inch fat cap. Pat dry with paper towels.
  2. Apply the rub: Mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne, and brown sugar. Rub evenly all over the brisket. Wrap in plastic wrap and refrigerate for at least 4 hours or overnight.
  3. Prepare your smoker: Preheat to 225°F (107°C). Use hardwoods like oak, hickory, or mesquite. Keep a water pan in the smoker to maintain humidity.
  4. Start smoking: Place brisket fat side up on smoker grate. Insert meat thermometer probe into thickest part. Smoke for about 6 hours, maintaining steady temperature. Spritz brisket hourly with apple juice or water.
  5. Apply the bourbon glaze: Mix glaze ingredients in a saucepan over medium heat. Stir until sugar dissolves and glaze thickens, about 5–7 minutes. During last hour of smoking (internal temp ~160°F / 71°C), brush glaze every 15 minutes.
  6. Check for doneness: Brisket is ready when internal temperature reaches 203°F (95°C) and fork slides in with little resistance (10–12 hours total).
  7. Rest the brisket: Remove from smoker, wrap tightly in butcher paper or foil. Rest in cooler or warm place for at least 1 hour.
  8. Slice and serve: Cut against the grain into thin slices. Serve with extra bourbon glaze.

Notes

Maintain smoker temperature steady around 225°F (107°C). Mist brisket hourly with apple juice or water to keep moist. Brush bourbon glaze every 15 minutes during last hour to build sticky crust. Rest brisket at least 1 hour before slicing. Slice against the grain for tenderness. For gluten-free, use gluten-free Worcestershire sauce. Avoid burning glaze by monitoring heat.

Nutrition

Keywords: smoked brisket, bourbon glaze, Texas-style brisket, BBQ, smoked meat, barbecue, bourbon sauce, smoked paprika, smoked brisket recipe

Find it online: https://goldensimmer.com/texas-style-smoked-brisket-recipe-with-easy-bourbon-glaze-for-bbq-fans/