Slow-Smoked Hickory and Oak Brisket with Maple Bourbon Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 bbq & smoked 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

Instructions

  1. 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.
  2. Step 2: Soak 2 cups hickory wood chips and 2 cups oak wood chips in water for 30 minutes to an hour.
  3. Step 3: Preheat your smoker to 225°F using your soaked hickory and oak wood chips to create a balanced smoky flavor.
  4. 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.
  5. 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.
  6. Step 6: During the last 30 minutes of smoking, brush the brisket generously with the maple bourbon glaze every 10 minutes.
  7. 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.

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Frequently asked questions

How long does Slow-Smoked Hickory and Oak Brisket with Maple Bourbon Glaze take to make?

Total time is about 465 minutes (45 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Smoked Hickory and Oak Brisket with Maple Bourbon Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef brisket from drying out.

Can I substitute ingredients in Slow-Smoked Hickory and Oak Brisket with Maple Bourbon Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Smoked Hickory and Oak Brisket with Maple Bourbon Glaze for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Smoked Hickory and Oak Brisket with Maple Bourbon Glaze?

American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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