Smoked Brisket with Bourbon Glaze

Ingredients

• 5 lb beef brisket, trimmed
• 3 tbsp coarse kosher salt
• 2 tbsp black pepper, coarsely ground
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 cup bourbon
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 2 cups hickory or oak wood chips, soaked

Instructions

1. 1

   Trim excess fat from the brisket, leaving a 1/4-inch fat cap. Pat the meat dry with paper towels.

2. 2

   Combine salt, pepper, smoked paprika, garlic powder, and onion powder. Rub generously all over the brisket. Wrap tightly in plastic wrap and refrigerate overnight or for at least 4 hours.

3. 3

   Prepare your smoker to maintain a steady 225°F. Add soaked wood chips to the firebox.

4. 4

   Place the brisket fat-side up in the smoker. Smoke for 6 hours, spritzing with apple cider vinegar every 90 minutes after the first 3 hours.

5. 5

   Once the brisket reaches an internal temperature of 165°F, wrap tightly in butcher paper or heavy-duty foil and return to the smoker.

6. 6

   Continue smoking until the internal temperature reaches 200–205°F and a probe slides in with no resistance, approximately 4–6 more hours.

7. 7

   Meanwhile, combine bourbon, brown sugar, apple cider vinegar, Worcestershire, and Dijon mustard in a small saucepan. Simmer over medium heat for 8–10 minutes until thickened to a glaze.

8. 8

   Remove the brisket from the smoker and unwrap. Brush liberally with the bourbon glaze and let rest, tented loosely with foil, for at least 1 hour.

9. 9

   Slice against the grain into 1/4-inch slices. Serve with extra glaze on the side.