Print

Tender Smoked Brisket with Bourbon BBQ Sauce

tender smoked brisket with bourbon bbq sauce - featured image
Print Recipe

A tender, smoky beef brisket slow-smoked and basted with a rich bourbon BBQ sauce, perfect for gatherings and special dinners.

Ingredients

Scale
  • 5-pound beef brisket, trimmed of excess fat (leave some fat for flavor)
  • 2 tablespoons kosher salt
  • 2 tablespoons coarse black pepper, freshly cracked preferred
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons chili powder (optional)
  • 1 cup ketchup
  • ½ cup bourbon whiskey
  • ¼ cup apple cider vinegar
  • ¼ cup brown sugar, packed
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste

Instructions

  1. Trim the brisket, removing excess fat but leaving about ¼ inch for flavor and moisture.
  2. Prepare the rub by mixing kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and chili powder in a bowl. Coat the brisket evenly with the rub and let it rest at room temperature for 30 minutes.
  3. Preheat the smoker to 225°F (107°C) using hardwood like oak or hickory.
  4. Place the brisket fat side up on the smoker grate and insert a meat thermometer into the thickest part. Smoke for approximately 6 hours until the internal temperature reaches about 165°F (74°C).
  5. Wrap the brisket tightly in butcher paper or aluminum foil to retain moisture and return it to the smoker.
  6. Continue smoking for another 2-3 hours until the internal temperature reaches 203°F (95°C). Test tenderness with a toothpick or probe.
  7. While the brisket smokes, prepare the bourbon BBQ sauce by combining ketchup, bourbon, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper in a saucepan. Simmer gently for 15 minutes, stirring often until slightly thickened.
  8. In the last hour of smoking, baste the brisket with bourbon BBQ sauce every 15 minutes.
  9. Remove the brisket from the smoker and let it rest wrapped for at least 45 minutes to redistribute juices.
  10. Slice the brisket against the grain into ¼ inch thick pieces and serve with extra bourbon BBQ sauce.

Notes

Maintain a steady smoker temperature around 225°F. Wrapping during the stall phase helps retain moisture and speeds cooking. Rest the brisket for at least 45 minutes before slicing. Slice against the grain for maximum tenderness. The bourbon BBQ sauce can be made ahead and stored in the fridge for up to a week. For gluten-free, use certified gluten-free Worcestershire sauce or substitute with coconut aminos.

Nutrition

Keywords: smoked brisket, bourbon BBQ sauce, barbecue, smoked meat, slow cooking, BBQ feast, tender brisket, bourbon sauce

Find it online: https://wigglebite.com/tender-smoked-brisket-with-bourbon-bbq-sauce-easy-recipe-for-perfect-bbq-feast/