BEEF BRISKET WITH SMOKY BOURBON GLAZE
Prepare your taste buds for a smoky journey with our Beef Brisket featuring a rich Smoky Bourbon Glaze. This slow-cooked masterpiece is tender, flavorful, and guaranteed to be the star of your BBQ feast.
INGREDIENTS:
2 kg beef brisket
2 tbsp smoked paprika
2 tbsp brown sugar
2 tbsp garlic powder
Salt and pepper to taste
For the Smoky Bourbon Glaze:
1/2 cup bourbon
1/4 cup ketchup
2 tbsp Worcestershire sauce
2 tbsp honey
1 tsp liquid smoke (optional)
Salt and pepper to taste
COOKING INSTRUCTIONS:
Prepping the meat: In a bowl, combine smoked paprika, brown sugar, garlic powder. salt, and pepper to create a dry rub. Rub the dry rub mixture generously over the beef brisket. Preheat your BBQ grill to low and set it up for indirect grilling.
Cooking the meat: Place the brisket on the grill, away from direct heat. Close the grill lid and smoke the brisket for 5-6 hours, maintaining a low temperature (around 110°C or 225°F) until the internal temperature reaches 93°C (200°F).
For the Smoky Bourbon Glaze: In a saucepan, combine bourbon, ketchup, Worcestershire sauce, honey, liquid smoke (if using). salt, and pepper.
Simmer over low heat for 15-20 minutes, stirring occasionally, until the glaze thickens.
To Serve: Slice the Beef Brisket against the grain and drizzle with the Smoky Bourbon Glaze.
Serve hot and savour the smoky, sweet, and savoury flavours.
INGREDIENTS:
2 kg beef brisket
2 tbsp smoked paprika
2 tbsp brown sugar
2 tbsp garlic powder
Salt and pepper to taste
For the Smoky Bourbon Glaze:
1/2 cup bourbon
1/4 cup ketchup
2 tbsp Worcestershire sauce
2 tbsp honey
1 tsp liquid smoke (optional)
Salt and pepper to taste
COOKING INSTRUCTIONS:
Prepping the meat: In a bowl, combine smoked paprika, brown sugar, garlic powder. salt, and pepper to create a dry rub. Rub the dry rub mixture generously over the beef brisket. Preheat your BBQ grill to low and set it up for indirect grilling.
Cooking the meat: Place the brisket on the grill, away from direct heat. Close the grill lid and smoke the brisket for 5-6 hours, maintaining a low temperature (around 110°C or 225°F) until the internal temperature reaches 93°C (200°F).
For the Smoky Bourbon Glaze: In a saucepan, combine bourbon, ketchup, Worcestershire sauce, honey, liquid smoke (if using). salt, and pepper.
Simmer over low heat for 15-20 minutes, stirring occasionally, until the glaze thickens.
To Serve: Slice the Beef Brisket against the grain and drizzle with the Smoky Bourbon Glaze.
Serve hot and savour the smoky, sweet, and savoury flavours.