Barbecue Brisket With Jane Recipe

Preheat oven to 350 degrees.

Using a sharp knife, lightly score the brisket in a cross-hatch pattern.

Season with salt and pepper; set aside.

In a large heavy-bottomed Dutch oven, heat extra virgin olive oil over medium-high heat.

When oil is warm but not smoking, add in brisket, and cook till well browned all over, 1 to 3 min per side.

Remove, and set aside.

Add in onions, carrots, and the soup.

Return the brisket to the pot, and add in 1 c. barbecue sauce and the whiskey.

Cover, and transfer to oven.

Cook till brisket is very tender, 3 to 3 1/2 hrs.

Transfer brisket to a platter; set aside.

Throw away liquid and vegetables.

Preheat a grill.

Brush the brisket on one side with 1/4 c. of barbecue sauce.

Place sauce-side down on grill.

Cook till lightly charred, about 5 min.

Brush second side with remaining 1/4 c. sauce.

Turn, and cook till lightly charred, about 5 min.

Remove from grill.

Slice brisket against the grain 1/4-inch thick.

Serve on a roll, topped with more barbecue sauce and cole slaw.

This recipe yields 8 to 10 servings.