1 5 to 6 pound beef brisket
For Marinade:
1 cup Zinfandel wine
½ cups orange juice
½ cup of lime juice
½ teaspoon red pepper flakes
1 teaspoon cumin
Mix marinade ingredients together and place brisket in a dish. Pour over marinade, cover and refrigerate overnight. If you can’t marinade overnight, then at least let the meat set in the mixture for 2 hours.
For the sauce:
2 tablespoons butter
1 ½ cups ketchup
½ cup sweet chili sauce
2 tablespoon Worcestershire sauce
1 tablespoon soy
2 tablespoons mustard
¼ cup Bourbon Whiskey
¼ cup brown sugar
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon celery salt
Salt and pepper to taste
Directions:
Mix all sauce ingredients together in a sauce pan and bring to a boil. Lower heat to simmer and allow to cook for 15 to 20 minutes. Remove from heat until ready to use.
Trim most of the fat from brisket, leaving some for flavor. Always start grilling, smoking or oven cooking with the fat side up. All smokers are different. Follow your smokers directions. Typically, meat smokes for about 4 to 6 hours at 230 to 250 degrees. Meat is done when the internal temperature reads 190 degrees. But this varies, so be sure to consult your smokers directions. BBQ sauce can typically be added when the smoking process is complete. For grilling, allow 3 to 4 hours to cook. Place on a hot grill and turn brisket every hour for even cooking. Add sauce about halfway through the grilling process and continue to mop with sauce every 30 to 40 minutes and when meat is turned. Slice brisket across the grain, at desired thickness. Brisket is better sliced on the thinner side.
If cooking in the oven, cover top of pan tightly in foil and cook at 300 degrees for 4 to 4 ½ hours. Halfway through the cooking process, start basting the meat with the sauce, if desired. Or serve the sauce on the side.
