Smoked beef brisket with homemade whisky BBQ sauce

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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