Bourbon and Brisket: A Father’s Day Flavor Match
This Father’s Day, skip the store-bought tie and give Dad what he really wants: bold flavor, slow smoke and bourbon in one hand while brisket rests in the other. We're serving up a match made in backyard heaven: Smoked Brisket + Bourbon BBQ Sauce. It’s smoky, sweet, a little spicy and packed with all the heart and heat Dad deserves. Because around here, we say “I love you” with meat and whiskey.
The Brisket Breakdown
This recipe is all about low and slow. Give it time, give it love, and let that brisket soak up all the smoky magic.
1 (10–12 lb) packer brisket, trimmed
1/4 cup yellow mustard
1/3 cup coarse kosher salt
1/3 cup coarse black pepper
2 tablespoons smoked paprika
Wood chips: Apple, peach or mesquite
Coat the brisket lightly with mustard to help the rub stick. In a small bowl, mix salt, pepper, and paprika.
Preheat your smoker to 225°F. Add your wood chunks and place the brisket fat-side up.
Let it smoke low and slow for about 1 to 1.25 hours per pound, or until the internal temp reaches 165°F.
At 165°F, wrap the brisket tightly in butcher paper or foil. Return it to the smoker and continue until the internal temp hits 203°F.
Now let it rest! This is where the magic happens. Let your brisket rest with tented foil over it for at least 1 hour. Don’t skip this step, it’s where the juices settle and the love sets in.
Bourbon BBQ Sauce Recipe
This sauce is rich, tangy and just sweet enough, with a little bourbon warmth to finish.
1 tablespoon butter
1 small onion, finely chopped
2 cloves garlic, minced
1 cup ketchup
1/4 cup bourbon (we like Bulleit or Four Roses)
1/4 cup apple cider vinegar
1/4 cup brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1/2 teaspoon black pepper
Pinch of cayenne
In a saucepan, melt butter over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook 1 more minute.
Add remaining ingredients and stir well. Simmer uncovered for 15–20 minutes, stirring occasionally, until thick and glossy.
Taste and adjust sweetness or heat. Cool slightly and serve on the side or slather directly on the brisket.
Let’s Raise a Glass
To the dads who taught us how to light a fire, hold a spatula like a sword and never skip the sauce: this feast’s for you. Now fire up that smoker and get ready to brisket like a boss!
