Smoked Beef Brisket with Bourbon Peach BBQ

Brisket is one of many cooks’ favorite meat to smoke besides pork. The way the meat cooks and the flavor is sealed in by the fat the covers it makes any BBQ enthusiast dreams come true.

Here are a few linked items I recommend you get before you start smoking.

Smoking Thermometer – $50 – will help you keep track of the temperature of the meat and smoker while its cooking.

Butcher Paper – $20 – you will wrap your protein halfway through this will be the best for it. You can also use aluminum foil

Wood Chunks – $30 – will add the smokey flavor to the brisket. Recommend either apple or hickory

How to pick you brisket

When choosing a brisket, start by heading to the meat aisle of your favorite grocery store or visiting a local butcher. Grocery stores typically offer a wide variety of briskets in different sizes and qualities. However, a local butcher might provide higher-quality options, often with insight into how the animal was raised and its diet.

The cooking time for a brisket largely depends on its weight. As a general rule, allocate approximately 1 hour of cooking for every pound of brisket. This slow cooking process ensures the meat breaks down effectively, resulting in optimal tenderness and flavor.

Before placing your meat on the smoker, take the time to properly season and trim it. When trimming your brisket, avoid removing all the fat—only trim down the areas where the fat is excessively thick compared to the rest.

Now let’s move on to the seasoning blend that you are going to want to use for your brisket. As a binder you’ll want to rub mustard on the outside of the brisket. This adds a little acidity to the meat that helps break it down.

Seasoning	Amount
Brown Sugar	1/2 cup
Smoked paprika	1/4 cup
Ancho Chili powder	1 tablespoon
Granulated Garlic	1 tablespoon
Onion Powder	1 tablespoon
Salt	1/4 cup
Pepper	2 tablespoons
Cumin	1 teaspoon
Cayenne Pepper	1 teaspoon

You’ll want to add all the seasoning to a bowl and mix well. Once you have added your binder to the brisket generously add the seasoning blend to the meat. Once all sides are covered, you’re going to want to place the brisket in a container or wrap it then place it in the fridge to marinate overnight.

Next day set up your smoker with ideal type for wood and coals for smoking. After about 4 hours on the smoker you’re going to want to remove the brisket. Then wrap it in butcher paper this will keep that smoking flavor in and prevent anymore from infusing with the meat. This also help with cooking the meat breaking down that tough muscle.

After about 7 more hours you’ll want to remove your brisket from the smoke. Make sure your enteral temperature is around 200-205 Unwrap it and let it rest on a tray or metal rack for about 20-25 minutes.

Addition recipe:

Peach Bourbon Barbecue Sauce

Ketchup	2 cups
Peaches	1 cup
Bourbon (your choice)	1 tablespoon
Molases	1 tablespoon
Brown Sugar	1/2 tablespoon
Smoked Paprika	1 teaspoon
Salt	2 teaspoon
Pepper	1 teaspoon
Hot Sauce (your choice)	1 teaspoon
Tamarind concentrate	1 teaspoon
Apple cider vinegar	1 tablespoon (as needed)

Your first going to want to heat the peaches up in a pan sautéing them with the bourbon. Once the alcohol is cooked out, you’ll want to puree them. While they are cooking you can combine all the other ingredients together and mix well. Once the peached are blended mix them in as well. If you do not like the thickness of the sauce or prefer a darker BBQ, you can add more molasses and some apple cider vinegar.

Some bbq sauces require you to heat them up in order to combine the flavors but with this one you will not need to do that. You can if you want but after the ingredients are mixed simply add them to a container then in the fridge.