Slow-Smoked Hickory and Oak Brisket with Maple Bourbon Glaze

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender brisket slow-smoked over a hickory and oak wood blend, finished with a rich maple bourbon glaze for a savory-sweet finish. This American-inspired barbecue recipe, ready in about 465 minutes, pairs beef brisket, hickory wood chips, oak wood chips 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.

Prep: 45 min Cook: 420 min Serves 8 American cuisine 550 cal/serving

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Ingredients

4 lbs beef brisket
2 cups hickory wood chips
2 cups oak wood chips
2 tbsp kosher salt
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1/3 cup maple syrup
1/4 cup bourbon
2 tbsp apple cider vinegar
2 tbsp unsalted butter

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Instructions

Step 1: Prepare the brisket by trimming excess fat and rub all over with 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp garlic powder, and 1 tbsp onion powder. Let rest at room temperature for 30 minutes.
Step 2: Soak 2 cups hickory wood chips and 2 cups oak wood chips in water for 30 minutes to an hour.
Step 3: Preheat your smoker to 225°F using your soaked hickory and oak wood chips to create a balanced smoky flavor.
Step 4: Place the brisket fat-side up on the smoker grate and smoke for approximately 6-7 hours, or until the internal temperature reaches 195°F, maintaining a steady 225°F.
Step 5: While the brisket smokes, combine 1/3 cup maple syrup, 1/4 cup bourbon, 2 tbsp apple cider vinegar, and 2 tbsp unsalted butter in a small saucepan. Simmer over medium heat for 8-10 minutes until the glaze thickens slightly.
Step 6: During the last 30 minutes of smoking, brush the brisket generously with the maple bourbon glaze every 10 minutes.
Step 7: Remove the brisket from the smoker and wrap it tightly in foil. Let it rest for 1 hour before slicing thinly against the grain to serve.