Bulleit Old Fashioned Recipe & Texas Smoked Brisket
Bulleit Old Fashioned
Ingredients
1.3 oz Bourbon
2 Bar spoons simple syrup
3 dashes Aromatic bitters
Garnish
Orange peel
Equipment
Rocks glass
Instructions
Add simple syrup, bitters and Bulleit Bourbon to a large rocks glass with ice.
Stir gently until the level of the ice and liquid equalize.
Zest an orange peel over the glass then add the peel to the drink as a garnish.
Texas Smoked Brisket
Ingredients
6-8 lbs whole beef brisket, hard fat trimmed down to soft fat 1/4 in.
Baguette, sliced lengthwise, buttered and toasted
DRY BRINE RUB
½ cup brown sugar, packed
¼ cup chili powder
2 tbsp paprika
1 tbsp onion powder
1 tbsp garlic powder
2 tsp cayenne pepper
2 tsp cumin
1 tsp nutmeg, freshly grated (or 1⁄2 tsp ground)
1 tsp sea salt
1 tsp fresh cracked black pepper
APPLE BBQ SAUCE
½ cup BBQ sauce + 1⁄2 cup apple juice
SLAW
2 cups shredded cabbage (core removed)
dollop of mayo
squeeze of lemon juice
½ tsp celery salt
¼ tsp fresh cracked black pepper
CRISPY SHALLOTS
4 shallots, thinly sliced
¼ all-purpose flour
½ tsp sea salt
smoked provolone cheese slices
Instructions
Coat the brisket with the dry brine and place in a covered container or food storage bag. Refrigerate overnight.
The next day, remove from the refrigerator and rest on the counter for 30 minutes to bring to room temperature.
Smoke the brisket at 220°F (approximately 1 hour per pound) until the internal temperature reads 200°F. Baste with Apple BBQ sauce every hour.
Remove the brisket from the smoker and let rest on a cutting board for 20 minutes.
In a bowl combine shredded cabbage, mayo, lemon juice, celery salt, a few cracks of black pepper.
Coat shallot slices in all-purpose flour and salt, shake off excess and pan-fry in 1⁄4 in. high heat vegetable oil until crispy. Remove from the pan and set aside on a paper towel until ready to use.
Thinly slice brisket into strips and toss in BBQ sauce.
Butter your bread and toast until golden brown. Stack brisket strips on baguette bottom, top with a slice of smoked provolone and broil until melted. Top with slaw and crispy shallots. Enjoy with a a Bulleit Frontier Old Fashioned.
