Bourbon-Glazed Texas Brisket with Smoked Jalapeño Rub

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Tender smoked brisket infused with a bold bourbon glaze and a smoky jalapeño spice rub, capturing Texas BBQ flavors. This American-inspired barbecue recipe, ready in about 450 minutes, pairs beef brisket, bourbon whiskey, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 lbs beef brisket
• 1/2 cup bourbon whiskey
• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp ground jalapeño powder
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tbsp coarse salt
• 1 tbsp black pepper
• 2 tbsp olive oil
• 1/4 cup apple cider vinegar
• 1 cup water

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Instructions

1. Step 1: Combine 2 tbsp smoked paprika, 1 tbsp ground jalapeño powder, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tbsp coarse salt, and 1 tbsp black pepper in a bowl to create the rub. Rub evenly onto all sides of the 4 lbs beef brisket, pressing the spice mixture into the meat.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the brisket for 3-4 minutes per side until a dark crust forms, then transfer to a smoker or oven preheated to 225°F.
3. Step 3: Smoke or slow-cook the brisket at 225°F for about 6-7 hours until internal temperature reaches 195°F, basting every hour with a glaze made by mixing 1/2 cup bourbon whiskey, 1/4 cup brown sugar, and 1/4 cup apple cider vinegar.
4. Step 4: During the last hour, add 1 cup water to a pan beneath the brisket to maintain moisture. Once done, remove brisket and let rest for 30 minutes before slicing against the grain.