Grilled Peach and Bourbon BBQ Brisket

Grilled Peach and Bourbon BBQ Brisket

Smoky brisket gets a sticky-sweet finish from bourbon barbecue sauce and charred grilled peaches.

Total 13 hr 30 min Makes 10 servings Calories 520/serving

Dietary

Wheat free, Dairy free, Nut free

Allergens

Red meat

This brisket is rubbed with a simple spice blend, smoked low and slow until fork-tender, then brushed with a bourbon barbecue sauce for a glossy, caramelized bark. Grilled peaches add a juicy, smoky-sweet contrast that balances the rich, fatty meat. It's a weekend cookout centerpiece best served with extra sauce on the side.

Ingredients

  • 5 pounds beef brisket, trimmed
  • 2 tablespoons kosher salt
  • 2 tablespoons coarse black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 1/2 cups bourbon barbecue sauce, divided
  • 4 ripe peaches, halved and pitted
  • 1 tablespoon neutral oil
  • 1/4 cup beef broth

Method

  1. Pat the brisket dry with paper towels and trim excess fat to about 1/4 inch thick.

  2. In a small bowl, mix the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper.

  3. Rub the spice mixture evenly over all surfaces of the brisket, pressing to adhere.

  4. Cover and refrigerate the brisket for at least 2 hours, or overnight for deeper flavor.

  5. Preheat a smoker or grill set up for indirect heat to 225°F, using wood chunks or chips for smoke flavor.

  6. Place the brisket fat-side up on the smoker grate and smoke, maintaining 225°F, until the internal temperature reaches 165°F, about 5 hours.

  7. Wrap the brisket tightly in butcher paper or foil, pour in the beef broth, and return it to the smoker.

  8. Continue smoking the wrapped brisket until it reaches an internal temperature of 203°F, about 3 hours.

  9. Remove the brisket from the smoker, keep it wrapped, and rest in a cooler or warm spot for at least 30 minutes before slicing.

  10. While the brisket rests, brush the peach halves lightly with neutral oil.

  11. Grill the peaches cut-side down over medium-high heat until charred and softened, 3 to 4 minutes.

  12. Unwrap the brisket and slice against the grain into 1/2-inch thick slices.

  13. Brush the sliced brisket with 1 cup of the bourbon barbecue sauce.

  14. Arrange the grilled peach halves alongside the brisket and drizzle with the remaining 1/2 cup barbecue sauce before serving.

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Grilled Peach and Bourbon BBQ Brisket

This brisket is rubbed with a simple spice blend, smoked low and slow until fork-tender, then brushed with a bourbon barbecue sauce for a glossy, caramelized bark. Grilled peaches add a juicy, smoky-sweet contrast that balances the rich, fatty meat. It's a weekend cookout centerpiece best served with extra sauce on the side.

13 hr 30 min 10 servings 520 cal

Ingredients

  • 5 pounds beef brisket, trimmed
  • 2 tablespoons kosher salt
  • 2 tablespoons coarse black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 1/2 cups bourbon barbecue sauce, divided
  • 4 ripe peaches, halved and pitted
  • 1 tablespoon neutral oil
  • 1/4 cup beef broth

Method

  1. 1

    Pat the brisket dry with paper towels and trim excess fat to about 1/4 inch thick.

  2. 2

    In a small bowl, mix the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper.

  3. 3

    Rub the spice mixture evenly over all surfaces of the brisket, pressing to adhere.

  4. 4

    Cover and refrigerate the brisket for at least 2 hours, or overnight for deeper flavor.

  5. 5

    Preheat a smoker or grill set up for indirect heat to 225°F, using wood chunks or chips for smoke flavor.

  6. 6

    Place the brisket fat-side up on the smoker grate and smoke, maintaining 225°F, until the internal temperature reaches 165°F, about 5 hours.

  7. 7

    Wrap the brisket tightly in butcher paper or foil, pour in the beef broth, and return it to the smoker.

  8. 8

    Continue smoking the wrapped brisket until it reaches an internal temperature of 203°F, about 3 hours.

  9. 9

    Remove the brisket from the smoker, keep it wrapped, and rest in a cooler or warm spot for at least 30 minutes before slicing.

  10. 10

    While the brisket rests, brush the peach halves lightly with neutral oil.

  11. 11

    Grill the peaches cut-side down over medium-high heat until charred and softened, 3 to 4 minutes.

  12. 12

    Unwrap the brisket and slice against the grain into 1/2-inch thick slices.

  13. 13

    Brush the sliced brisket with 1 cup of the bourbon barbecue sauce.

  14. 14

    Arrange the grilled peach halves alongside the brisket and drizzle with the remaining 1/2 cup barbecue sauce before serving.