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Flavorful Maple Bourbon BBQ Smoked Brisket Recipe Easy Sticky Glaze Steps

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A smoky, sweet, and boozy smoked brisket with a sticky maple bourbon BBQ glaze that caramelizes perfectly, making it tender and flavorful with minimal fuss.

Ingredients

Scale
  • 5-pound whole beef brisket, trimmed with a thin fat cap
  • 2 tablespoons kosher salt
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 cup pure maple syrup (Grade A dark amber recommended)
  • 1/2 cup bourbon
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • Wood chips or chunks (preferably hickory or oak)

Instructions

  1. In a small bowl, mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper to make the rub.
  2. Pat the brisket dry and rub the seasoning mix all over the brisket generously. Let it sit at room temperature for 30 minutes.
  3. Soak wood chips in water for 30 minutes if using a charcoal grill. Preheat smoker or grill to 225°F (107°C).
  4. Place brisket fat side up on smoker grate away from direct heat. Insert meat thermometer into the thickest part. Maintain 225°F (107°C). Smoke for about 7-8 hours (1.5 hours per pound).
  5. While smoking, combine maple syrup, bourbon, apple cider vinegar, Dijon mustard, Worcestershire sauce, smoked paprika, black pepper, and cayenne in a saucepan. Simmer over medium heat for about 10 minutes until slightly thickened. Set aside.
  6. When internal temperature reaches 160°F (71°C), remove brisket and wrap tightly in butcher paper or aluminum foil.
  7. Return wrapped brisket to smoker and cook until internal temperature reaches 203°F (95°C).
  8. During the last 30 minutes, unwrap brisket and brush glaze generously over it. Return to smoker unwrapped to let glaze caramelize.
  9. Remove brisket from smoker and tent loosely with foil. Rest for at least 30 minutes.
  10. Slice brisket thinly against the grain and serve with extra glaze on the side.

Notes

Keep a spray bottle of apple juice or water handy to spritz the brisket every hour before wrapping to keep the bark moist. Let the brisket rest for at least 30 minutes before slicing. Use a reliable thermometer to avoid drying out the meat. Apply glaze near the end to prevent burning sugars. Hickory or oak wood chips recommended; fruitwoods like apple or cherry add subtle sweetness.

Nutrition

Keywords: smoked brisket, maple bourbon glaze, BBQ brisket, smoked meat, sticky glaze, barbecue recipe, easy brisket, smoked beef

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