Molasses Smokehouse and Bar is a backyard project that combines a classic low-and-slow smoked beef brisket with a bourbon-molasses glaze and a matching cocktail. The molasses does double duty: it forms a dark, sticky bark on the meat and adds a deep, slightly bitter sweetness to the drink. This recipe works because the glaze is applied late in the cook so the sugars don’t burn, and the cocktail uses the same flavor profile to tie the whole meal together.
Ingredients
For the Brisket Rub
- 1 whole beef brisket (about 5 lb / 2.3 kg), fat cap intact
- 2 tbsp (30 g) kosher salt
- 2 tbsp (30 g) coarse black pepper
- 1 tbsp (15 g) smoked paprika
- 1 tbsp (15 g) garlic powder
- 1 tsp (5 g) cayenne pepper (optional)
For the Molasses Glaze
- 1 cup (240 ml) molasses (not blackstrap, unless you want extra bitterness)
- 1/2 cup (120 ml) bourbon
- 1/4 cup (60 ml) apple cider vinegar
- 2 tbsp (30 g) Dijon mustard
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2 g) ground cinnamon
For the Molasses Bourbon Smash
- 2 oz (60 ml) bourbon
- 1 oz (30 ml) fresh lemon juice
- 1/2 oz (15 ml) molasses syrup (see note)
- 2 dashes Angostura bitters
- Ice
- Orange peel for garnish
Instructions
- Prep the brisket: Trim the brisket to a uniform 1/4-inch fat cap. Pat dry with paper towels. Mix all rub ingredients in a small bowl and apply generously to all sides. Wrap in plastic and refrigerate at least 4 hours, or overnight for deeper flavor.
- Set up the smoker: Preheat your smoker to 225°F (107°C) using your preferred wood (hickory or oak work well). Add a water pan to keep humidity up.
- Smoke the brisket: Place the brisket on the smoker grate, fat side up. Smoke for about 5 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the flat. This typically takes 1 to 1.5 hours per pound. Do not open the lid more than necessary.
- Make the glaze: While the brisket smokes, combine molasses, bourbon, vinegar, mustard, paprika, and cinnamon in a small saucepan. Simmer over medium heat for 5 minutes, stirring, until slightly thickened. Remove from heat and set aside.
- Wrap and glaze: When the brisket hits 165°F (74°C), remove it from the smoker. Place it on a large sheet of butcher paper or foil. Brush a generous layer of glaze over the entire surface. Wrap tightly and return to the smoker.
- Finish cooking: Continue smoking until the brisket reaches 203°F (95°C) in the thickest part of the flat, usually 1 to 2 more hours. The meat should feel tender when probed with a skewer.
- Rest: Remove the wrapped brisket from the smoker and let it rest in a cooler or on the counter for at least 1 hour. This allows the juices to redistribute.
- Make the cocktail: While the brisket rests, fill a shaker with ice. Add bourbon, lemon juice, molasses syrup, and bitters. Shake well for 15 seconds. Strain into a rocks glass with a large ice cube. Garnish with an orange peel.
- Slice and serve: Unwrap the brisket and slice against the grain. Brush with a little more glaze if desired. Serve with the cocktail.
Note for molasses syrup: To make molasses syrup, mix 1 part molasses with 1 part hot water until dissolved. This makes it easier to measure and mix in cocktails.
Tips
- Wood choice: Hickory gives a strong, classic smoke flavor that stands up to the sweet glaze. Oak is milder. Avoid mesquite, which can turn bitter over a long cook.
- Don’t rush the rest: The 1-hour rest is not optional. Cutting too early will cause the juices to run out and the meat to dry out.
- Glaze timing: Apply the glaze only after wrapping. If you brush it on earlier, the sugar will burn and create a bitter, black crust.
- Substitutions: If you don’t have bourbon, use apple juice mixed with a teaspoon of vanilla extract for the glaze, and use a non-alcoholic bourbon alternative or skip the spirit in the cocktail.
Serving Suggestions
Serve the sliced brisket on a platter with extra glaze on the side. Classic sides include coleslaw, baked beans, and cornbread. For a bar-style spread, add pickled onions, sliced white bread, and a bowl of pickled jalapeños. The Molasses Bourbon Smash is the signature drink, but a cold beer or sweet tea also pair well.
Variations
- Spicy version: Add 2 minced chipotle peppers in adobo to the glaze for a smoky heat.
- Pork shoulder: Use a 5 lb (2.3 kg) pork shoulder instead of brisket. Cook to 203°F (95°C) for pulled pork. The glaze works beautifully with pork.
- Smoker-free: If you don’t have a smoker, you can use a grill with indirect heat and wood chips, or an oven at 225°F (107°C) with a liquid smoke substitute added to the glaze (about 1 tsp). The flavor will be slightly different but still delicious.
- Bourbon-free cocktail: For a non-alcoholic version, use 2 oz (60 ml) cold brew coffee in place of bourbon for a deep, bitter note.
Storage and Reheating
Store leftover brisket in an airtight container with a little of the glaze or juices. It will keep in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 3 months.
To reheat, place slices in a baking dish with a splash of beef broth or water. Cover with foil and warm in a 300°F (149°C) oven for 15-20 minutes, until heated through to 165°F (74°C) as measured with a food thermometer. Avoid microwaving, which can dry out the meat.
Frequently Asked Questions
Can I use blackstrap molasses? Yes, but it is more bitter and less sweet. You may want to add an extra tablespoon of brown sugar to the glaze to balance it.
What if I don’t have a smoker? You can use a charcoal or gas grill with a smoker box or foil pouch of soaked wood chips. Alternatively, use an oven at 225°F (107°C) and add a teaspoon of liquid smoke to the glaze. The texture will be similar, though the smoky flavor will be milder.
How do I know when the brisket is done? The internal temperature should reach 203°F (95°C) in the thickest part of the flat. Also, a skewer should slide in and out with little resistance, like warm butter.
Can I make the glaze ahead of time? Yes, the glaze can be made up to 3 days ahead and stored in the refrigerator. Reheat gently before using.
Is it safe to eat the brisket if it’s slightly pink? Yes, a pink smoke ring is normal and safe. The meat is safe when it reaches the USDA FSIS safe minimum of 145°F (63°C) for whole cuts, but we cook it higher to break down collagen for tenderness.
What can I substitute for bourbon in the glaze? Use apple juice or a mix of apple juice and a teaspoon of vanilla extract. The flavor will be slightly sweeter but still complements the molasses.
Can I use this recipe for a smaller brisket? Yes, but reduce the cooking time accordingly. A 3 lb (1.4 kg) brisket may only need 4-5 hours total. Always rely on internal temperature, not time.
Related
- Urban Cowboy Pizza Rolls: Easy Baked Recipe
- Two Meatballs Long Neck Delaware Recipe
- Vegan Fried Green Tomatoes Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).