Smokehouse Brisket Bombs with Spicy Peach BBQ Sauce

Allergens

Gluten-free

Ingredients

• 1. 2 lbs beef brisket, cut into 2
• inch cubes 2. 1 cup wood chips (hickory or mesquite) 3. 2 cups apple juice 4. 1/2 cup brown sugar 5. 1/2 cup ketchup 6. 1/4 cup balsamic vinegar 7. 1/4 cup molasses 8. 1/4 cup Worcestershire sauce 9. 3 tbsp yellow mustard 10. 2 tsp smoked paprika 11. 2 tsp garlic powder 12. 2 tsp onion powder 13. 1 tsp black pepper 14. 1/2 tsp cayenne pepper 15. 4 large ripe peaches, peeled and chopped 16. Salt and pepper to taste 17. Wooden skewers

Instructions

1. Preheat your grill or smoker to medium high heat (350°F/180°C). Soak wood chips in water for at least 30 minutes before using.
2. In a large bowl, mix together the brown sugar, ketchup, balsamic vinegar, molasses, Worcestershire sauce, yellow mustard, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper. Set aside half of this mixture for later use.
3. In a separate bowl, combine the peaches with the remaining BBQ sauce and let marinate for 15 minutes.
4. Season the brisket cubes with salt and pepper to taste. Thread the beef onto wooden skewers, leaving some space between each piece.
5. Place soaked wood chips directly on the grill grates or in a smoker box, and add them to the grill or smoker. Grill or smoke the brisket skewers until they reach an internal temperature of 130°F (54°C), turning occasionally and basting with the marinade. This should take about 20 minutes.
6. Remove the skewers from the grill or smoker, and brush them generously with the reserved BBQ sauce. Return them to the grill or smoker for an additional 5 7 minutes until the meat is tender and slightly charred.

Chef’s Insight

This recipe is inspired by the famous Texas-style smoked beef and Georgia peach flavors. The heat from the spices perfectly complements the sweetness of the peaches.

Notes

This recipe captures the essence of a BBQ smokehouse lunch, with a creative twist on a classic street-food favorite.