Related Recipes
Log in!
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Already have an account?
A new way to connect! If you already have a metro account, simply enter your usual credentials to sign in.
What's a moiID identifier?
It's a new secure and unified connection method that will be deployed gradually at Metro, Jean Coutu, Super C, Brunet and Première Moisson.
Visit the help centerImportant
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Smoked beef brisket with homemade whisky BBQ sauce
2023-08-28
https://www.metro.ca/userfiles/image/recipes/brisket-boeuf-whisky-12185.jpg
PT30M
PT8H00M
PT8H30M
Brisket preparation:Mix old-fashioned mustard, spicy steak seasoning and celery salt in a bowl to create a marinade.Place the beef brisket on a sheet of butcher paper and apply the marinade evenly on the whole brisket.Wrap the brisket in the butcher paper, place in a plastic bag and refrigerate for 4 hours or overnight to allow the flavors to penetrate.Preparing the smoker :Prepare your smoker according to the manufacturer's instructions. Be sure to use smoking wood chips, such as hickory or oak, to add flavor to the brisket during cooking.Cooking brisket:Remove the marinated brisket from the refrigerator and let it reach room temperature (about 1 hour).Meanwhile, preheat your smoker to a temperature of around 110-120°C (225-250°F).Place the brisket in the smoker, fat side up. Insert a temperature probe into the thickest part of the brisket to monitor the internal temperature.Smoke the brisket for 7 to 10 hours, adding smoking wood chips every hour to maintain constant smoke.Prepare the BBQ sauce:In a saucepan, combine ketchup, molasses, maple syrup, a splash of whisky and apple cider vinegar. Heat over low heat and simmer for about 15-20 minutes until the sauce thickens.Resting and serving:Once the brisket has reached an internal temperature of around 90-95°C (195-205°F), remove it from the smoker.Wrap the brisket in a double layer of aluminum foil and let it rest for at least 1 hour. This will help the juices to distribute evenly throughout the meat.After resting, slice the brisket thinly against the grain and serve with the BBQ sauce you've prepared.Source : Amine Laabi
10
0
0
0
0
1 beef brisket
1/2 cup olf-fashioned mustard
1/4 cup spicy steak seasoning
1/4 cup celery salt
apple cider vinegar
Butcher paper
For the BBQ sauce:
ketchup
molasses
Maple syrup
whisky
apple cider vinegar
Smoked beef brisket with homemade whisky BBQ sauce
10
Main course
0:30
Preparation
8:00
COOKING
8:30
TOTAL TIME
Ingredients
-
1
beef brisket
-
1/2 cup
olf-fashioned mustard
-
1/4 cup
spicy steak seasoning
-
1/4 cup
celery salt
-
apple cider vinegar
-
Butcher paper
-
For the BBQ sauce:
-
ketchup
-
molasses
-
Maple syrup
-
whisky
-
apple cider vinegar
Preparation
Brisket preparation:
Mix old-fashioned mustard, spicy steak seasoning and celery salt in a bowl to create a marinade.
Place the beef brisket on a sheet of butcher paper and apply the marinade evenly on the whole brisket.
Wrap the brisket in the butcher paper, place in a plastic bag and refrigerate for 4 hours or overnight to allow the flavors to penetrate.
Preparing the smoker :
Prepare your smoker according to the manufacturer's instructions. Be sure to use smoking wood chips, such as hickory or oak, to add flavor to the brisket during cooking.
Cooking brisket:
Remove the marinated brisket from the refrigerator and let it reach room temperature (about 1 hour).
Meanwhile, preheat your smoker to a temperature of around 110-120°C (225-250°F).
Place the brisket in the smoker, fat side up. Insert a temperature probe into the thickest part of the brisket to monitor the internal temperature.
Smoke the brisket for 7 to 10 hours, adding smoking wood chips every hour to maintain constant smoke.
Prepare the BBQ sauce:
In a saucepan, combine ketchup, molasses, maple syrup, a splash of whisky and apple cider vinegar. Heat over low heat and simmer for about 15-20 minutes until the sauce thickens.
Resting and serving:
Once the brisket has reached an internal temperature of around 90-95°C (195-205°F), remove it from the smoker.
Wrap the brisket in a double layer of aluminum foil and let it rest for at least 1 hour. This will help the juices to distribute evenly throughout the meat.
After resting, slice the brisket thinly against the grain and serve with the BBQ sauce you've prepared.
Source : Amine Laabi
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Error
Sorry, an error has occurred. Please refresh the page.
Error
Sorry, an error has occurred. Please refresh the page.
- By clicking the add button, the coupon will be instantly linked to your card.
- It will also be added to your shopping list and shopping cart.
- Present your card at checkout and the coupons will be instantly applied on eligible products.
- Find the card icon
to see your selected coupons.
