Barbecue Smoked Bourbon Brisket

After a long, hard day, the last thing you want is to be cooped up in the kitchen. That’s why we’ve teamed up with Chef Jonathan Collins to bring you this amazing barbecue smoked bourbon brisket recipe! Because nothing says summer like outdoor cooking! Try it out for your next BBQ and let us know how you like it.

INGREDIENTS

10lb – Whole Beef Brisket – fat trimmed to .5 thickness

1cup – Wildflower Honey

1cup – Dark Brown Sugar

1cup – Dark Molasses

1/2cup – Chipotle Peppers in Adobo Sauce (optional)

1/2cup – Bourbon Whiskey (optional)

10cups – Applewood or Hickory Hardwood Chips – soaked in water

 

INSTRUCTIONS

1. Remove brisket from refrigerator, allow to sit at room temperature for 20 minutes, pat dry with paper towel
2. Combine brown sugar, chili pepper, paprika, allspice, cinnamon, salt and pepper, whisk to combine
3. Massage the dry rub into the brisket coating all sides, let stand at room temperature while prepping smoker
4. Place a drip tray under the grill to capture the rendered fat, light a single burner opposite from cooking grill
5. Offset heat source is critical to an even smoke and preserving the moisture and texture of the brisket
6. Place the smoker box or chips bundle with 1cup of soaked chips directly over the lit burner
7. Adjust temperature for a consistent 225°F (107°C)
8. Place brisket fatty side up on grill over top of drip pan and away from direct heat
9. Turn the brisket and check wood chips hourly, adding 1 cup at a time for consistent smoke over 4-6 hours
10. Smoke until an instant-read thermometer inserted into the thickest part of meat reads 150°F (65°C)
11. Lay out aluminum foil, make a bed of brown sugar and molasses, place the brisket fat side down
12. Tightly wrap the brisket and place on a baking tray in the barbecue
13. Continue to roast at 350°F (177°C) until meat reaches 195°F internal temperature, 2-3 hours longer
14. Rest for 60 minutes, reserve all juices for a mop, spoon off excess fat, slice ¼” thickness
15. Reduce juices to a sauce consistency, mop to finish, serve on the side

 

INGREDIENTS – JERK SPICE

3tbsp – Dark Brown Sugar

2tbsp – Ground Chili Pepper

2tbsp – Ground Paprika

1tbsp – Ground Cinnamon

1tbsp – Ground Allspice

1tbsp – Flaked Sea Salt

1tsp – Coarse Black Pepper

 

INSTRUCTIONS

1. Combine ingredients in a medium bowl, whisk to incorporate

 

Find even more ways to take your Summer to the next level and beat the heat with our Summer Survival Guide!



 

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