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Flavorful Bourbon-Glazed Beef Brisket Recipe with Smoked Paprika Rub

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A quick and easy bourbon-glazed beef brisket with a smoky paprika rub that delivers tender, juicy meat with a sticky, caramelized glaze. Perfect for weeknights or entertaining.

Ingredients

Scale
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • 1 ½ teaspoons salt
  • ¼ teaspoon cayenne pepper (optional)
  • 4–5 pounds beef brisket, well-marbled
  • 2 tablespoons olive oil
  • ½ cup bourbon whiskey
  • ⅓ cup brown sugar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons butter

Instructions

  1. Pat your 4-5 pound beef brisket dry with paper towels. Trim any excessive fat, leaving a thin layer to keep the meat moist. (About 15 minutes)
  2. In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, black pepper, salt, and cayenne pepper if using. Stir well. (5 minutes)
  3. Drizzle olive oil over the brisket and massage it in. Generously apply the rub all over the meat, pressing it in. (10 minutes)
  4. Preheat the oven to 300°F (150°C).
  5. Place the rubbed brisket fat side up in a large roasting pan or Dutch oven. Cover tightly with a lid or foil. Roast for about 3 hours, then check internal temperature with a meat thermometer until it reaches 195°F (90°C), approximately 4-5 hours total.
  6. While the brisket cooks, combine bourbon, brown sugar, Dijon mustard, apple cider vinegar, and Worcestershire sauce in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Reduce heat and let thicken slightly for about 10 minutes. Remove from heat and whisk in butter. (15 minutes)
  7. During the last 30 minutes of cooking, brush the bourbon glaze generously over the brisket every 10 minutes to build a sticky, caramelized coating.
  8. Once the brisket reaches 195°F (90°C), remove from oven and let rest covered for at least 20 minutes.
  9. Slice the brisket thinly against the grain and serve with remaining bourbon glaze.

Notes

Use a meat thermometer to ensure the brisket reaches 195°F for perfect tenderness. Rest the meat for at least 20 minutes before slicing to retain juices. If brisket dries out, tent with foil and add a splash of beef broth. For dairy-free, substitute butter with plant-based alternative. Can be adapted for slow cooker.

Nutrition

Keywords: beef brisket, bourbon glaze, smoked paprika, slow cooked brisket, easy brisket recipe, smoked brisket, bourbon beef, comfort food

Find it online: https://elvafood.com/flavorful-bourbon-glazed-beef-brisket-recipe-with-smoked-paprika-rub-easy-and-perfect/