If you need a BBQ main to wow your crowd, look no further than this Smoky Bourbon Brisket recipe! The slab of beef brisket is coated with a sweet and smoky spice rub before it’s glazed with bourbon-kissed BBQ sauce to create this juicy centerpiece. On top of this, you don’t need a smoker to infuse the meat with a rich flavor. Utilizing your grill’s direct and indirect you’ll create a brisket that’s caramelized on the outside and tender on the inside.
Try an easy variation of this recipe by making Ginger-Hoisin Brisket. Simply omit the bourbon and Dijon mustard and substitute in ground ginger for the paprika. Swap in ½ cup hoisin for the ketchup and vinegar and add 1 Tbs. lime juice. From there, continue with the remaining steps in the recipe.
Serve your brisket with sides like Cabbage Fennel Slaw or Grilled Parmesan Corn on the Cob.
Yields
Total Time
Prep Time
Ingredients
- 1/2 cup packed light brown sugar
- 2 Tbs. garlic powder
- 1 Tbs. smoked paprika
- 4 lbs. beef brisket
- 1/2 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup bourbon
- 2 Tbs. Dijon mustard
Instructions
PrintPrepare grill for medium-high direct- and indirect-heat cooking. Combine 1/4 cup brown sugar, garlic powder, paprika and 1/2 tsp. salt; rub over both sides of brisket. In separate bowl, combine remaining 1/4 cup brown sugar, ketchup, vinegar, bourbon and mustard; reserve.
Place brisket on grill over direct heat. Cook 20 min., flipping halfway through cooking time. Remove from heat. Pour reserved barbecue mixture over meat; wrap tightly with foil. Return brisket to grill over indirect heat; cook until meat thermometer inserted into thickest part registers 200°F, about 2 hrs. Transfer brisket to serving platter. Tent with foil; let rest 20 min. before slicing.
Nutrition
- Calories: 430 kcal
- Fat: 27 gram
- Saturated Fat: 10 gram
- Protein: 29 gram
- Carbohydrate: 13 gram
- Fiber: 0 gram
- Cholesterol: 100 mg
- Sugar: 11 gram
- Sodium: 330 mg
