Nothing says "weekend cookout" quite like a perfectly smoked brisket, but this Honey Bourbon Glazed BBQ Brisket takes it up a notch. The deep, smoky flavor of the brisket meets a rich, sticky glaze made with honey, bourbon, and just the right amount of heat. Whether you're feeding a crowd or just indulging in some serious BBQ, this brisket is a showstopper.
Honey Bourbon Glazed BBQ Brisket
Prep Time 20 minutes mins
Cook Time 10 hours hrs
Total Time 10 hours hrs 20 minutes mins
Course Main Course
Cuisine American
Smoker or charcoal grill
Meat Thermometer
Basting brush
Foil or butcher paper
Sharp knife
For the Brisket
- 1 whole beef brisket about 12 lbs
- 2 tbsp kosher salt
- 2 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
For the Honey Bourbon Glaze
- ½ cup honey
- ½ cup bourbon
- ¼ cup brown sugar
- ¼ cup apple cider vinegar
- 2 tbsp Dijon mustard
- 2 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- ½ tsp chili flakes optional
Prep the Brisket
Trim any excess fat from the brisket, leaving about ¼ inch for moisture. Mix the salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne in a bowl. Rub the brisket generously on all sides and let it sit at room temperature for 30 minutes.
Smoke the Brisket
Preheat your smoker to 225°F using wood like hickory or oak. Place the brisket fat-side up and smoke for about 6 hours, or until it reaches an internal temp of 165°F.
Wrap and Continue Smoking
Wrap the brisket tightly in butcher paper or foil and return it to the smoker. Continue cooking for another 4 hours, until it reaches an internal temp of 200-205°F.
Make the Honey Bourbon Glaze
While the brisket is smoking, combine honey, bourbon, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, smoked paprika, and chili flakes in a saucepan. Simmer over medium heat for 10 minutes until thickened.
Glaze and Rest
Once the brisket is done, unwrap and brush it generously with the honey bourbon glaze. Let it rest for at least 30 minutes before slicing against the grain.
Best Pairings
- Side: Buttery cornbread or mac and cheese
- Drink: A bold bourbon neat or a smoky Old Fashioned
- Sauce: Spicy BBQ sauce or tangy Carolina mustard sauce
FAQs
1. What cut of brisket should I use?
A whole packer brisket (which includes both the point and flat) is best for smoking. If you want something smaller, go with just the flat, as it’s leaner and slices well.
2. Can I make this without a smoker?
Yes! Use an oven at 225°F and add a pan of water with wood chips for a smoky effect.
3. How do I store leftovers?
Wrap tightly in foil and store in the fridge for up to 4 days. Reheat by wrapping in foil and placing in a 300°F oven until warm.
