Your Website

Contact Us

Copyright © Your Website


Tender Beef Brisket in Bourbon
- - - - - - - - - - - - - -

Beef brisket, 4 to 5 lbs
1 can of coke

DAY #1.
Trim extra fat off brisket and puncture the meat all over with a carving fork. Place brisket in large freezer bag and pour in the can of coke. Tie bag securely shut and place in a shallow dish. Refrigerate for 12 to 24 hours, turning occasionally.

Remove brisket from coke and dry throughly with paper towels.

DAY #2.
Dry Rub ingredients:
Kosher Salt, 2 tbsp
Black pepper, 1 tbsp
Mustard powder, 1 tsp.
Chili powder, 2 tbsp.
Paprika, 1 tbsp.
Garlic powder, 1 tbsp. or 4 fresh cloves crushed
Dry onion soup mix, 3 tbsp.
Hy's seasoning salt, 1 tbsp.
Celery seed. 1 tbsp.
Brown sugar, 1/2 cup

Mix the dry spices together. Rub all of the spice mixture onto both sides of the brisket massaging it well.

Brown the Brisket using one of the following 3 methods:
Heat a smoker up to 180 - 200 degrees F. Place the brisket on the rack and let it cook for 3 hours, until it is nice and dark on the outsides.
Or you can cook the brisket on a bar-b-que. Use low heat - around 180 to 200 degrees F. Grill the brisket about 3 hours, until it is well browned on the outsides. If it gets too charred, turn off one side of the grill and place the brisket on the side without heat and continue cooking.
Or you can roast the brisket in a slow oven for 3 hours at 225 degrees F. If it isn't well browned on the outsides it can be broiled until it is browned.

Remove the well browned brisket from the dry heat. Rub a generous 1/2 cup of brown sugar onto both sides of the brisket. Place it in a heavy, oven proof cooking dish. Pour the braising liquid over the brisket. The braising liquid should come halfway up the side of the brisket.

Braising liquid:
Bourbon, 1 cup
Beef broth, 1 1/2 cups (can be made with Oxo)
Onion, 1 large onion sliced
Garlic, 4 big cloves sliced
Bay leaves, 3
Ketchup, 1/2 cup

Mix together and pour over brisket.
Cover with a tight lid or foil and cook in oven at 250 degrees F for 5 - 6 hours. (if using foil, to cover the pot, you may have to add more liquid during cooking)
The brisket need to cook for a total cooking time of 9 to 11 hours on low heat.
Remove brisket from pot, tent and let rest for about 10 minutes before slicing thin across the grain.

Serve with coleslaw, baked potatoes and crusty buns. Any leftover brisket will make great sandwiches for the next day.


- - - - - - - - - - - - - -