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Flavorful Bourbon-Glazed Beef Brisket Recipe with Smoked Paprika Rub for Perfect BBQ

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A smoky, sweet, and tender beef brisket featuring a smoked paprika rub and a sticky bourbon glaze, perfect for BBQ gatherings and family dinners.

Ingredients

Scale
  • 4–5 pounds whole packer beef brisket, trimmed of excess fat but leaving some for moisture
  • 2 tablespoons smoked paprika
  • 2 tablespoons packed brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon chili powder
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup bourbon
  • ¼ cup honey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil

Instructions

  1. Trim the brisket: Remove excess fat but keep about ¼ inch for flavor and moisture. Pat the meat dry with paper towels. (10 minutes)
  2. Make the smoked paprika rub: In a bowl, mix smoked paprika, brown sugar, garlic powder, onion powder, chili powder, salt, and black pepper. Stir well to combine. (5 minutes)
  3. Apply the rub: Drizzle olive oil over the brisket and massage it evenly all over. Then sprinkle the rub generously on all sides, pressing lightly so it adheres well. Let it rest at room temperature for 30 minutes or refrigerate overnight for deeper flavor penetration.
  4. Preheat your oven or smoker to 275°F (135°C).
  5. Prepare the bourbon glaze: In a small saucepan, combine bourbon, honey, apple cider vinegar, and Dijon mustard. Bring to a simmer over medium heat, stirring occasionally until the glaze thickens slightly and coats the back of a spoon—about 10 minutes. Remove from heat and set aside.
  6. Cook the brisket: Place the brisket fat-side up in your roasting pan or Dutch oven. Cover tightly with the lid or foil to trap moisture. Roast for about 3 hours, then start brushing the bourbon glaze every 20-30 minutes. Continue roasting for a total of 5-6 hours or until the internal temperature reaches 195°F–205°F (90°C–96°C). Use a meat thermometer to check.
  7. Rest the brisket: Remove from oven and wrap tightly in foil or butcher paper. Let it rest for at least 30 minutes to allow juices to redistribute.
  8. Slice and serve: Cut the brisket thinly against the grain. Serve warm with your favorite sides.

Notes

If glaze thickens too much or burns, add a splash of apple cider vinegar or water to loosen it. Always slice against the grain for tenderness. Resting the brisket is crucial to keep it moist. For gluten-free, verify chili powder and mustard labels. Brown sugar can be swapped with erythritol for keto. Bourbon can be substituted with smoky whiskey or dark rum. Slow cooker adaptation: cook on low 8-10 hours, basting with glaze.

Nutrition

Keywords: bourbon glazed brisket, smoked paprika rub, beef brisket recipe, BBQ brisket, slow cooked brisket, bourbon glaze, smoked beef, easy brisket recipe

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