Hickory-Smoked Beef Brisket with Maple-Bourbon Glaze

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Tender beef brisket slowly smoked over hickory wood, finished with a rich maple-bourbon glaze that balances sweet and smoky flavors. This American-inspired barbecue recipe, ready in about 400 minutes, pairs beef brisket, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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

• 5 lbs beef brisket
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 cups hickory wood chips
• 1/2 cup maple syrup
• 1/4 cup bourbon whiskey
• 2 tbsp apple cider vinegar
• 2 tbsp unsalted butter

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Instructions

1. Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 1 tbsp garlic powder, and 1 tbsp onion powder in a bowl; rub this dry spice mix evenly over the entire surface of the 5 lbs beef brisket. Let it rest at room temperature for 30 minutes.
2. Step 2: Preheat your smoker to 225°F and add 2 cups hickory wood chips to generate smoke. Place the brisket fat side up on the smoker grate and smoke for about 6 hours, maintaining 225°F and replenishing wood chips as needed.
3. Step 3: Meanwhile, in a small saucepan, combine 1/2 cup maple syrup, 1/4 cup bourbon whiskey, 2 tbsp apple cider vinegar, and 2 tbsp unsalted butter. Simmer over medium heat for 10 minutes until the glaze thickens slightly and coats the back of a spoon.
4. Step 4: During the last hour of smoking, brush the brisket every 15 minutes with the maple-bourbon glaze to build a sticky, flavorful crust.
5. Step 5: Remove the brisket from the smoker when internal temperature reaches 200°F, wrap tightly in foil, and rest for 1 hour before slicing against the grain into 1/4-inch thick slices.