Copycat Street Food BBQ Bonanza

Allergens

Soy, Wheat

Ingredients

• 1. 4lbs beef brisket, trimmed of excess fat 2. 2 cups homemade BBQ sauce (recipe below) 3. 1 cup bourbon 4. 1/2 cup apple cider vinegar 5. 1/2 cup brown sugar 6. 1/4 cup Worcestershire sauce 7. 1/4 cup molasses 8. 1 tbsp ground black pepper 9. 1 tbsp smoked paprika 10. 1 tsp garlic powder 11. 1 tsp onion powder 12. 1 tsp dried oregano 13. 1/2 tsp cayenne pepper (optional)

Instructions

1. In a large mixing bowl, combine the bourbon, apple cider vinegar, brown sugar, Worcestershire sauce, molasses, ground black pepper, smoked paprika, garlic powder, onion powder, oregano, and cayenne pepper (if using). Whisk until well combined to create your BBQ marinade.
2. Place the beef brisket in a large resealable plastic bag or non reactive container with a lid. Pour the marinade over the brisket, ensuring it's fully coated. Seal the bag or cover the container and refrigerate for at least 4 hours or overnight for best results.
3. Preheat your grill or smoker to medium high heat (about 350°F). Remove the brisket from the marinade, allowing excess liquid to drip off. Reserve the marinade for basting during cooking.
4. Place the brisket on the preheated grill grates, and cook for approximately 2 hours, or until an internal temperature of 190°F is reached. Baste with reserved marinade every 30 minutes to maintain flavor and moisture.
5. Wrap the brisket in aluminum foil, and continue cooking until it reaches a minimum internal temperature of 205°F. This may take an additional
6. 5 2 hours depending on your grill or smoker's heat retention capabilities.
7. Remove the brisket from the heat, and let it rest for at least 30 minutes before slicing against the grain into thin strips. Serve with extra BBQ sauce on the side.
8. Homemade BBQ Sauce: Combine 1 cup ketchup, 2 tbsp Worcestershire sauce, 1/4 cup apple cider vinegar, 1/4 cup brown sugar, 1 tsp smoked paprika, 1/2 tsp garlic powder, and a pinch of ground black pepper in a small saucepan. Bring to a boil over medium heat, then reduce the heat to low and simmer for 10 minutes. Remove from heat and let cool before using.

Chef’s Insight

The key to this recipe is the marinade, which imparts a rich smoky flavor while tenderizing the meat. Be sure to baste frequently during cooking for optimal results.

Notes

This recipe can be adapted to various types of meat, such as pork or chicken. For a vegetarian option, substitute the beef brisket with portobello mushrooms or seitan.