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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
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