Smoky Maple Bourbon Beef Brisket

Name: Smoky Maple Bourbon Beef Brisket
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 8 servings
Ingredients: 5 lbs beef brisket; 1 cup maple syrup; 1/2 cup bourbon; 3 tbsp smoked paprika; 2 tbsp garlic powder; 2 tbsp onion powder; 1 tbsp black pepper; 2 tbsp kosher salt; 1 tbsp mustard powder; 1/2 cup apple cider vinegar; 1 cup beef broth; 1/4 cup olive oil

🕒 Prep: 15 min

🔥 Cook: 6 hours

🍽 Serves: 8

★★★★★

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If you're looking to impress with a show-stopping dish, this Smoky Maple Bourbon Beef Brisket is your ticket. It's a glorious combination of smoky, sweet, and savory flavors, perfect for any gathering or a cozy weekend treat.

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Ingredients for Smoky Maple Bourbon Beef Brisket

The heart of this dish is the mighty beef brisket, a cut known for its rich flavor and tenderness when cooked low and slow. Maple syrup adds a sweet, caramelized note that balances the smoky spices, while bourbon brings depth and a subtle warmth. The smoked paprika, garlic powder, and onion powder are key to the smoky, savory profile, with black pepper and kosher salt enhancing the flavors. A touch of mustard powder offers a gentle tang. Apple cider vinegar keeps the brisket moist and adds a hint of brightness. Beef broth provides additional moisture and a rich finish, while olive oil helps the rub stick and contributes to the brisket's crust.

Tips & Tricks

Let the brisket come to room temperature before smoking for even cooking.
Use a good quality maple syrup and bourbon for the best flavor.
If you don't have a smoker, you can use a regular grill with a smoker box.

Serving Suggestions

This brisket pairs beautifully with creamy mashed potatoes or a tangy coleslaw. A slice of warm cornbread or some grilled vegetables would also complement the rich flavors wonderfully.

Frequently Asked Questions

Can I make this brisket in advance?: Yes! You can prepare it a day ahead and reheat gently with some beef broth to keep it moist.
What if I don't have a smoker?: You can mimic the smoky flavor using a grill with a smoker box or liquid smoke, though the result won't be exactly the same.

Smoky Maple Bourbon Beef Brisket Recipe Walkthrough

Start by preheating your smoker to 225°F. While that's warming up, soak your wood chips in water to ensure they smolder nicely, giving the brisket that lovely smoky flavor. In a bowl, mix together the maple syrup, bourbon, smoked paprika, garlic powder, onion powder, black pepper, kosher salt, and mustard powder to make your rub.

Take the beef brisket and pat it dry with paper towels. This helps the rub adhere better. Brush the brisket with olive oil, then generously coat it with the rub, making sure to cover every side. Place the brisket on the smoker, fat side up, and pop in a meat thermometer to monitor its internal temperature.

Let the brisket smoke for 5 to 6 hours. During this time, spritz it with apple cider vinegar every hour to keep it moist and infuse a bit of tanginess. Once the brisket's internal temperature hits 190°F, it's time to take it off the heat.

Wrap the brisket tightly in foil and let it rest for at least 30 minutes. This resting period is crucial as it allows the juices to redistribute throughout the meat, ensuring each bite is tender and flavorful. When ready, slice it up and, if you like, drizzle with a bit of beef broth for extra moisture and flavor.

Why You'll Love This Recipe

Deep, smoky flavor with a hint of sweet bourbon.
Tender, juicy meat that practically melts in your mouth.
Perfect for special occasions or a comforting family meal.
Simple ingredients, big on flavor.

Ingredients

5 lbs beef brisket

1 cup maple syrup

1/2 cup bourbon

3 tbsp smoked paprika

2 tbsp garlic powder

2 tbsp onion powder

1 tbsp black pepper

2 tbsp kosher salt

1 tbsp mustard powder

1/2 cup apple cider vinegar

1 cup beef broth

1/4 cup olive oil

Step-by-step Instructions

1. Preheat your smoker to 225°F and soak wood chips in water.

2. Combine maple syrup, bourbon, smoked paprika, garlic powder, onion powder, black pepper, kosher salt, and mustard powder in a bowl to create a rub.

3. Pat the brisket dry with paper towels and coat it with olive oil.

4. Generously apply the rub to all sides of the brisket, ensuring even coverage.

5. Place the brisket on the smoker, fat side up, and insert a meat thermometer.

6. Smoke the brisket for 5-6 hours, spritzing with apple cider vinegar every hour.

7. When the internal temperature reaches 190°F, remove the brisket from the smoker.

8. Wrap the brisket in foil and let it rest for at least 30 minutes before slicing.

9. Serve with a drizzle of beef broth for added moisture and flavor.

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