$5.95 flat rate shipping on domestic orders under 20lbs!‡
Memphis Beale St. BBQ Brisket with Whiskey Sauce

Memphis Beale St. BBQ Brisket with Whiskey Sauce

Beef brisket is one of my favorite cuts of meat. When cooked just right, it is incredibly tender and flavorful, and one of the most affordable cuts to boot! However there are an abundance of horror stories out there of under or overcooked brisket that end up tough, dry, chewy, shrunken or shriveled. Don't fear! With a little practice and close attention you can easily avoid these common pitfalls.

Briskets come in a wide variety of sizes, from a small one pound size common in the supermarket, to massive fourteen pounders meant to spend an entire day in a smoker; in this recipe we call for about a three pound brisket. Feel free to use whatever size you need to feed everyone at your table. but be sure to adjust the cooking time accordingly. Having an in-oven probe thermometer will be a huge asset here, since being able to pull it out of the oven right at 185°F and letting it rest for a while will give your brisket the maximum amount of time at just the right temperature to melt the fat without overcooking.  The key to a tender brisket is cooking it just long enough to allow the connective tissue to breakdown, without leaving it dry and tough.
Also, when making the whiskey BBQ sauce, be sure to use a whiskey you would drink. The old adage about not cooking with something you wouldn't drink yourself isn't just for wine!

Ingredients

  • 3 lbs. beef brisket
  • 3 tablespoons Memphis Beale St. BBQ Rub
  • Whiskey BBQ Sauce:

  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1/2 cup whiskey
  • 1/2 cup orange juice
  • 1/3 cup apple cider vinegar
  • 1 tablespoon ginger powder
  • 1 tablespoon Worcestershire sauce (or Worcestershire powder
  • 1 Tbsp. molasses
  • 1 Tbsp. tamari soy sauce
  • 6 oz. tomato paste

Preparation

    For the Sauce

    1. Place the brisket in a cast iron skillet or baking dish.
    2. Place a sauce pan over low heat and add the olive oil.
    3. Saute the garlic until soft.
    4. Add the remaining sauce ingredients and stir until blended.

    For the Brisket

    1. Preheat the oven to 300°F.
    2. Rub the brisket evenly with .
    3. Pour the sauce over the brisket and cover tightly.
    4. Bake for about 3 hours, or roughly an hour per pound. A probe thermometer in the middle of the brisket should read 185°F, or you can check for doneness by inserting a fork into the middle of the brisket, the meat should easily pull apart.
    5. Remove from the oven and allow the brisket to rest for about 30 minutes or as long as you can wait.

    Comments

    Here's what you need
    Get the Spices
    BBQ Rub - Memphis Beale St.
    $6.50
    2 oz bag
    Ginger - Powder
    $2.25
    1 oz bag

    Memphis Beale St. BBQ Brisket with Whiskey Sauce

    |

    Beef brisket is one of my favorite cuts of meat. When cooked just right, it is incredibly tender and flavorful, and one of the most affordable cuts to boot! However there are an abundance of horror stories out there of under or overcooked brisket that end up tough, dry, chewy, shrunken or shriveled. Don't fear! With a little practice and close attention you can easily avoid these common pitfalls.

    Briskets come in a wide variety of sizes, from a small one pound size common in the supermarket, to massive fourteen pounders meant to spend an entire day in a smoker; in this recipe we call for about a three pound brisket. Feel free to use whatever size you need to feed everyone at your table. but be sure to adjust the cooking time accordingly. Having an in-oven probe thermometer will be a huge asset here, since being able to pull it out of the oven right at 185°F and letting it rest for a while will give your brisket the maximum amount of time at just the right temperature to melt the fat without overcooking.  The key to a tender brisket is cooking it just long enough to allow the connective tissue to breakdown, without leaving it dry and tough.
    Also, when making the whiskey BBQ sauce, be sure to use a whiskey you would drink. The old adage about not cooking with something you wouldn't drink yourself isn't just for wine!

    World Spice