What cut of meat do I use for this recipe?

I use a whole packer brisket (typically 10–14 lbs) so I have both point and flat; that gives me lean slices and fatty pieces for "burnt ends"-style bites.

How do I prep the brisket before cooking?

I trim excess fat to about 1/4 inch, trim silver skin, and apply a dry rub of garlic powder, onion powder, smoked paprika, kosher salt, and black pepper. I let it rest refrigerated for a few hours or overnight to let the rub penetrate.

What temperature should I smoke or cook at?

I set my smoker or grill for indirect heat at 250°F. That steady low-and-slow temperature gives me a good smoke ring and renders the fat without drying the meat.

Can I make this on a gas grill or in the oven?

Yes. For a gas grill I place coals or a smoker box to add smoke and arrange coals for indirect heat. In the oven I mimic the smoke profile by braising in a foil pan and use a small amount of liquid like apple cider to keep it moist.

When do I wrap the brisket and why?

I wrap in foil during the braising phase once the bark firms and the internal temp hits the stall (around 150–165°F). Wrapping in a foil pan with a splash of apple cider or beef broth speeds tenderization and locks in moisture.

How long does the whole cook take?

Plan for 1 to 1.25 hours per pound as a guideline. I schedule time for smoke, the wrapped braise, and a final glaze stage, so a 10‑lb cut often takes 10–12 hours from start to finish.

How do I know the brisket is done?

I look for an internal temperature of about 203°F and a "probe tender" feel: the thermometer should slide in with very little resistance. If it’s tough, I give it more time wrapped until tender.

What’s in the glaze and when do I apply it?

I make a glaze from maple syrup, a splash of bourbon, brown sugar, Dijon, Worcestershire, and a bit of BBQ sauce. I brush it on during the uncovered finish and let it caramelize until sticky and slightly blackened.

How do I avoid burning the glaze while getting that blackened finish?

I keep heat moderate during the glaze stage, brush in thin layers, and watch closely. If flames flare, I move the brisket to indirect heat or raise the grate. The goal is caramelization, not char.

Can I make burnt ends from the point or from pork belly instead?

I create burnt ends from the brisket point by cubing cooked brisket, tossing with glaze and brown sugar, then returning to the smoker or oven until caramelized. For pork burnt ends, I use pork belly cubes and follow a similar process with apple cider vinegar and maple-bourbon glaze.

What tools do I recommend for consistent results?

I rely on a reliable probe thermometer, a foil pan with a wire rack for the braise, a good smoker or grill able to hold 250°F on indirect, and tongs for gentle handling. A spray bottle with apple cider vinegar helps manage moisture during the smoke.

How should I rest and slice the brisket?

I rest the wrapped brisket in a cooler or warm place for at least an hour to redistribute juices. I slice against the grain for the flat and keep the point for cubing into saucy pieces.

What sides pair best with this dish?

I serve it with creamy mac and cheese, tangy coleslaw, pickles, and simple white bread to soak up the sauce. Those sides balance the smoky-sweet heat of the meat.

Any tips for adjusting heat and sweetness?

I start with a mild cayenne in the rub and add more to the glaze if I want heat. For sweetness, I tweak maple syrup and brown sugar amounts and balance with apple cider vinegar or Worcestershire to keep it bright.

Can I make the glaze and sauce ahead of time?

Yes. I make the glaze and sauce a day ahead and refrigerate; I rewarm gently before using. That allows the flavors to meld and saves time during the final cook stage.

My Recipe for Cursed Bourbon BBQ Brisket with Blackened Maple Glaze

Description

Cursed Bourbon BBQ Brisket with Blackened Maple Glaze featuring smoky, tender meat with a caramelized bourbon-maple finish. Crafted for discerning home chefs seeking restaurant-quality BBQ results with pitmaster techniques.

Ingredients

Scale

3–4 lb beef brisket

1 tbsp garlic powder

1 tbsp onion powder

1 tsp smoked paprika

Kosher salt and black pepper

1 cup bourbon

1 cup BBQ sauce

1/2 cup brown sugar

1/4 cup Worcestershire sauce

2 tbsp Dijon mustard

1 cup pure maple syrup

1/4 cup blackening seasoning

Apple cider vinegar for spritzing

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Instructions

1. Trim brisket of hard fat and silver skin, leaving 1/4 inch fat cap

2. Season evenly with garlic powder, onion powder, smoked paprika, salt, and pepper

3. Combine bourbon, BBQ sauce, brown sugar, Worcestershire, Dijon, and maple syrup for wet mix

4. Set up smoker or grill for indirect heat at 250°F with light oak smoke

5. Place foil pan under brisket, pour wet mix in pan, cover tightly with foil

6. Braise covered for 1.5-2 hours until internal temp reaches 150-165°F

7. Move brisket to wire rack, reduce pan sauce over medium heat

8. Brush reduced sauce generously over brisket, stir in blackening seasoning

9. Return to smoker uncovered for 5-10 minutes until glaze caramelizes

10. Cook until probe tender (195-205°F internal temperature)

11. Rest 10-20 minutes, slice against grain and serve with remaining sauce

Notes

For best results, use a probe thermometer and aim for ‘probe tender’ feel where thermometer slides easily into meat.

Spritz with apple cider vinegar if surface appears dry during smoking.

This recipe works equally well in smoker, indirect grill, or oven at 300°F.

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Prep Time: 30
Cook Time: 600
Category: Main Dish
Method: Smoking
Cuisine: American BBQ

Nutrition

Serving Size: 1
Calories: 485
Sugar: 18g
Sodium: 890mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 42g
Cholesterol: 95mg