Main Dish
Smoked Brisket with Homemade Tangy Bourbon BBQ Sauce
Mutt Lynch Winery
9050 Windsor Rd.
Windsor, CA 95492
muttlynchwinery.com
- RECIPE YEAR: 2019
- YIELD: Serves 8
- PAIRS WELL WITH: 2016 HellHound Cabernet Sauvignon
This is a match made in bourbon heaven! Our 2017 HellHound Cabernet Sauvignon is finished and aged 6 months in used bourbon barrels from local Sonoma County craft distiller Graton Spirits. We have incorporated used bourbon barrels and Graton Spirits' Redwood Empire Bourbon Whiskey in our smoked brisket with tangy bourbon BBQ sauce. Smoky adecadent would describe our flavorful match!
Homemade Tangy Bourbon BBQ Sauce
Ingredients:
- 1 tablespoon olive oil
- 1/2 cup minced yellow onions
- 2 garlic cloves, minced
- 1 1/2 cups ketchup
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon apple cider vinegar
- 1/2 cup Redwood Empire Bourbon Whiskey
- 1 1/2 tablespoons packed brown sugar
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon chili pepper
Directions:
To prepare the BBQ sauce, in a saucepan over medium heat, warm the olive oil. Add the onions and cook, stirring occasionally, until translucent, 2 to 3 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add the ketchup, Worcestershire, vinegar, whiskey, brown sugar, salt, black pepper and chili pepper and bring to a simmer, then simmer for 15 minutes. Remove from the heat and set aside.
Smoked Brisket and Serving
Ingredients:
- 1 cup Redwood Empire Bourbon Whiskey, plus more for soaking
- 3 pounds beef brisket, fat trimmed
- Rolls for serving
Directions:
To prepare the brisket, cut 1 stave (bourbon barrel wood) into 2-inch lengths and soak in whiskey for at least 1 hour. Prepare a medium-hot fire in a charcoal grill. Arrange the medium-hot coals around a drip pan. Add the wood chunks to the drip pan with the 1 cup whiskey. Place the brisket, fat side down, on the grill rack over the drip pan. Close the grill lid and smoke the brisket, turning once, until an instant-read thermometer inserted into the center of the meat registers 185°F, 6 to 8 hours. If needed, add more coals to the grill and refill the drip pan with water. Transfer the brisket to a carving board, cover loosely with aluminum foil and let rest for 20 minutes. To serve, thinly slice the brisket across the grain. Serve the brisket on rolls with the tangy BBQ sauce.
