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Flavorful Black Garlic Smoked Brisket Flat Recipe with Easy Bourbon Glaze

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A smoky, sweet, and savory smoked brisket flat enhanced with a deep umami black garlic rub and a sticky bourbon glaze, perfect for weekend cookouts and special meals.

Ingredients

Scale
  • 3 to 4 pounds brisket flat, trimmed leaving about 1/4 inch fat
  • 6 black garlic cloves, mashed into a paste
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons olive oil
  • 1/2 cup bourbon (120 ml)
  • 3 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Trim the brisket flat, leaving about 1/4 inch of fat for moisture.
  2. In a bowl, mash black garlic cloves into a paste. Add smoked paprika, brown sugar, salt, black pepper, garlic powder, and onion powder. Stir to combine.
  3. Lightly brush the brisket with olive oil, then massage the black garlic rub evenly over all sides. Let sit at room temperature for 30 minutes or refrigerate overnight for deeper flavor.
  4. Preheat smoker to 225°F (107°C) using hardwoods like oak or hickory.
  5. Place brisket fat side up on smoker grate and insert meat thermometer probe into thickest part. Smoke until internal temperature reaches 165°F (74°C), about 4-5 hours.
  6. Wrap brisket tightly in butcher paper or aluminum foil and return to smoker.
  7. While smoking, combine bourbon, honey, Dijon mustard, apple cider vinegar, and Worcestershire sauce in a saucepan. Simmer over medium heat for about 10 minutes until slightly thickened.
  8. When brisket reaches 195°F (90°C), unwrap and brush bourbon glaze generously over it. Return to smoker unwrapped for 30-45 minutes to set and caramelize glaze.
  9. Remove brisket from smoker and tent with foil. Rest for at least 30 minutes to allow juices to redistribute.
  10. Slice brisket thinly against the grain, arrange on platter, drizzle with remaining glaze, and serve warm.

Notes

Maintain smoker temperature between 215°F and 235°F for best results. Wrap brisket at stall phase to retain moisture but avoid wrapping too early to preserve bark. Rest brisket at least 30 minutes before slicing for juicy meat. If bark darkens too much, tent loosely with foil. Bourbon glaze can be made a day ahead and warmed before use.

Nutrition

Keywords: smoked brisket, black garlic, bourbon glaze, smoked meat, barbecue, brisket flat, backyard cookout, smoked brisket recipe

Find it online: https://sunnysavory.com/flavorful-black-garlic-smoked-brisket-flat-recipe-with-easy-bourbon-glaze/