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Perfect Smoked Beef Brisket Recipe with Easy Bourbon BBQ Sauce

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A tender, smoky beef brisket smoked low and slow, paired with a smooth, tangy bourbon BBQ sauce that balances sweetness and smoky depth perfectly.

Ingredients

Scale
  • 5–6 pounds beef brisket, trimmed (well-marbled)
  • 2 tablespoons kosher salt
  • 2 tablespoons coarse black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • 2 tablespoons olive oil or mustard
  • 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
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

Instructions

  1. In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Mix well.
  2. Trim excess fat from the brisket, leaving about ¼ inch. Pat dry with paper towels.
  3. Lightly coat the brisket with olive oil or mustard. Massage the spice rub all over the brisket evenly. Let rest at room temperature for 30 minutes to 1 hour.
  4. Preheat smoker or grill to 225°F (107°C). Add wood chips (oak, hickory, or pecan) and keep a water pan inside for humidity.
  5. Place brisket fat side up on smoker grate. Smoke for 6-8 hours, maintaining temperature and avoiding opening the lid frequently.
  6. Start checking internal temperature around 6 hours aiming for 195-205°F (90-96°C).
  7. When brisket reaches 165°F (74°C), wrap tightly in butcher paper or aluminum foil to retain moisture.
  8. Return wrapped brisket to smoker until it reaches target temperature, about 2-3 more hours.
  9. Remove brisket and let rest wrapped for at least 1 hour to redistribute juices.
  10. While resting, combine ketchup, bourbon, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, garlic, and smoked paprika in a saucepan. Simmer on low for 15-20 minutes, stirring occasionally until slightly thickened. Adjust salt and pepper to taste.
  11. Slice brisket thinly against the grain and serve with bourbon BBQ sauce.

Notes

Maintain steady smoker temperature at 225°F (107°C) for best results. Wrap brisket at 165°F (74°C) to retain moisture. Rest brisket for at least 1 hour before slicing. Simmer bourbon BBQ sauce gently to keep flavor smooth. Add water or bourbon if sauce thickens too much.

Nutrition

Keywords: smoked brisket, bourbon BBQ sauce, Texas BBQ, smoked beef, barbecue, smoked meat, bourbon sauce, backyard BBQ

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