Print

Perfect Maple Bourbon Smoked Brisket Recipe Easy Charred Onion Gravy

maple bourbon smoked brisket - featured image
Print Recipe

A tender, flavorful smoked brisket with a sweet maple bourbon rub and a savory charred onion gravy, perfect for gatherings or a comforting weeknight meal.

Ingredients

Scale
  • 4–5 pounds beef brisket, preferably flat cut
  • 1/4 cup pure maple syrup (Grade A recommended)
  • 1/4 cup bourbon (mid-shelf brand like Maker’s Mark)
  • 2 tbsp brown sugar, packed
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp ground black pepper
  • 1 tsp kosher salt (Diamond Crystal preferred)
  • 1/2 tsp cayenne pepper (optional)
  • 2 large yellow onions, sliced thin
  • 3 tbsp unsalted butter
  • 2 tbsp all-purpose flour (or gluten-free flour)
  • 2 cups beef broth (homemade or low-sodium store-bought)
  • 1 tbsp bourbon (optional, for gravy)
  • Salt and pepper to taste
  • Optional garnish: fresh thyme sprigs or chopped parsley

Instructions

  1. Trim excess fat from the brisket, leaving about 1/4-inch layer and remove any silver skin. (10 minutes)
  2. In a bowl, whisk together maple syrup, bourbon, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper to make the rub. (5 minutes)
  3. Pat the brisket dry and generously coat both sides with the maple bourbon rub. Let sit at room temperature for 30 minutes. (40 minutes total)
  4. Preheat smoker or grill to 225°F (107°C) using preferred wood chips like hickory or applewood. (15 minutes)
  5. Place brisket fat-side up on smoker grate and smoke for 4-5 hours until internal temperature reaches 165°F (74°C), spritzing every hour with a 1:1 mixture of apple juice and bourbon. (4-5 hours)
  6. Wrap brisket tightly in butcher paper or foil and continue smoking until internal temperature reaches 203°F (95°C), about 2-3 hours. (2-3 hours)
  7. Remove brisket from smoker and rest, wrapped, for at least 1 hour. (1 hour)
  8. While brisket rests, melt butter in cast iron skillet over medium heat. Add sliced onions and cook until deeply caramelized and blackened in spots, about 20-25 minutes. Stir in flour and cook 2 minutes to form roux. Gradually whisk in beef broth and bourbon, simmer until thickened, about 10 minutes. Season with salt and pepper. (35-40 minutes)
  9. Slice brisket thinly against the grain and serve with charred onion gravy and garnish with thyme or parsley if desired. (10 minutes)

Notes

Use butcher paper for wrapping to maintain bark texture. Spritz every hour with apple juice and bourbon mixture to keep brisket moist. Resting the brisket for at least 1 hour is crucial for juicy meat. For gluten-free gravy, substitute all-purpose flour with gluten-free flour or cornstarch. Bourbon can be swapped with whiskey, dark rum, or non-alcoholic alternatives like apple juice or coconut aminos.

Nutrition

Keywords: smoked brisket, maple bourbon brisket, charred onion gravy, smoked meat, barbecue, comfort food, easy brisket recipe

Find it online: https://eliplate.com/perfect-maple-bourbon-smoked-brisket-recipe-easy-charred-onion-gravy/