Bourbon Barrel Brisket
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If using Kingsford® Signature Flavors Briquets: Prepare an outdoor grill for indirect cooking using Kingsford® Bourbon Barrel Signature Flavors Briquets by situating the coals on only one side of the grill, leaving the other side void. Preheat the grill to 250°F.
If using Kingsford® Signature Flavors Pellets: Prepare a pellet grill for cooking by filling the hopper with Kingsford® Bourbon Barrel pellets and setting the temperature to 350°F.
If using Kingsford® Signature Flavors Flavor Boosters: Prepare an outdoor grill for indirect cooking by situating the coals on only one side, leaving the other side void. Add six or more Kingsford® Bourbon Barrel Flavor Booster Briquets to the hot coals. Preheat the grill to 250°F.
In a small bowl combine the beef base and mustard forming a paste. Rub the entire brisket with the beef paste.
For the dry rub: In a small bowl, combine the salt, black pepper, garlic powder, onion powder and chili powder. Coat the brisket evenly with the dry rub.
Combine the bourbon, molasses and Worcestershire sauce in a plastic spray bottle.
Put the brisket over indirect heat, away from the fire, close the lid, and cook for 2 hours. Mist the brisket with the liquid in the spray bottle. Continue cooking the brisket, misting the meat every hour until the internal temperature of the thickest part of the brisket reaches 195–200°F, about 6 hours.
Transfer the brisket to a cutting board and cover it with aluminum foil. Let the brisket rest for 15–20 minutes and slice it across the grain to serve.
(10-12-pound) whole beef brisket
beef base (soup bullion paste)
coarse ground black pepper
For safe meat preparation, reference the USDA website.
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