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1
Combine the paste ingredients and spread on all sides of the brisket. Combine all of the seasoning ingredients and sprinkle evenly on all sides of the brisket. You may not use all of the blend. Let sit at room temperature for 1 hour.
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2
Preheat an indirect barbecue with a drip pan and hardwood (preferably hickory, oak, or pecan), a ceramic cooker with deflector plate and hardwood (preferably hickory, oak, or pecan), or a charcoal or gas grill with a box or packet of hardwood (preferably hickory, oak, or pecan) to 275u00b0 F.
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3
Using your hands or a brush, evenly, but lightly, coat the brisket with canola oil. Insert a remote thermometer in the thickest part of the brisket.
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4
Place in the cooker, fat side down. After 2 hours spray every 2 hours with apple juice spray. Cook until internal temperature reaches 165u00b0F, about 6 to 7 1/2 hours (the colder the meat is going into the cooker the longer it will take).
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5
Meanwhile, combine the wrapping mixture ingredients.
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6
Lay out a double sheet of aluminum foil, top with the brisket, and cover with the wrapping mixture. Securely wrap in the foil. Reinsert the thermometer. Place back in the cooker and cook until the internal temperature reaches 195u00b0F, 2 to 2 1/2 hours.
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7
Meanwhile, line a small cooler with a beach towel or other large towels to insulate the inside of the cooler.
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8
Remove the brisket from the cooker and carefully unwrap over a baking dish or disposable pan, reserving the liquid. Lay out a double sheet of aluminum foil and top with the brisket. Strain all of the juices from the pan through a fine-mesh strainer set over a liquid measuring cup. Discard any solids Allow the fat to come to the top, pour off, and discard. For the enhanced sauce, reserve 1/2 cup of the beef liquid. Pour the remaining defatted liquid over the brisket. Securely wrap in the foil, place in a disposable pan, and transfer to the cooler. Cover the top with the towels, close the lid, and let rest for 1 hour. After the brisket has rested for about 30 minutes, increase the temperature of the cooker to 300u00b0F.
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9
Meanwhile, combine the reserved beef liquid, BBQ sauce, and vinegar.
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10
Remove the brisket from the cooler, carefully unwrap, coat with the sauce, place back in the cooker, fat side up, and cook for 30 minutes.
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11
Paint the remaining sauce on a cutting board, top with the brisket, and let rest for 10 minutes.
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12
Combine the water and juice and place in a spray bottle.
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13
Pour the oil in a large saucepan and place over medium heat until it starts to simmer. Stir in the garlic, onion, bell pepper and salt. Cook, stirring occasionally until the vegetables have softened, about 10 minutes.
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14
Pour in the bourbon and cook until the alcohol has cooked off, about 5 minutes. There will no longer be the strong smell of alcohol.
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15
Combine the chili powder, black pepper, allspice and cloves and add to the pan. Cook, stirring continuously, until fragrant, about 3 minutes.
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16
Stir in the water, brown sugar, ketchup, molasses, mustard, vinegar, hot sauce and preserves. Bring the mixture to a boil, stirring occasionally to be sure that nothing sticks to the bottom and burns. Continue to simmer, stirring often, about 45 minutes.
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17
Add the jalapeno and apple. At this point the sauce can be left chunky or blended in a blender (blend in small batches since it will still be hot), or in a bowl using an immersion/stick blender until smooth.
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18
Season to taste with additional allspice, cloves, salt, and vinegar to taste.
