Drunken Bbq Brisket Infused With Barbadian Rum

Name: Drunken Bbq Brisket Infused With Barbadian Rum
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the rub and brisket:; 1/4 cup brown sugar; 1/4 cup paprika; 2 T chile powder; 2 T freshly ground pepper; 1 T smoked paprika; 1 T onion powder; 1 T garlic powder; 1 tsp oregano; 1/2 tsp cinnamon; 1 5 lb beef brisket; 1 cup yellow mustard; Mopping Sauce:; 2 cups strong coffee; 1 cup beer; 1 cup apple juice; 1 cup barbadian rum; 1/4 cup cider vinegar; 1/2 cup beef stock; 1/4 cup canola oil; 2 T worcestershire sauce; 2 T hot sauce; 2 tsp salt; 1 tsp freshly ground pepper; For Cooking:; 2 cups applewood chips soaked in water 1 hour; 12 strips bacon

Servings: persons

For the rub and brisket:
1/4 cup brown sugar
1/4 cup paprika
2 T chile powder
2 T freshly ground pepper
1 T smoked paprika
1 T onion powder
1 T garlic powder
1 tsp oregano
1/2 tsp cinnamon
1 5 lb beef brisket
1 cup yellow mustard
Mopping Sauce:
2 cups strong coffee
1 cup beer
1 cup apple juice
1 cup barbadian rum
1/4 cup cider vinegar
1/2 cup beef stock
1/4 cup canola oil
2 T worcestershire sauce
2 T hot sauce
2 tsp salt
1 tsp freshly ground pepper
For Cooking:
2 cups applewood chips soaked in water 1 hour
12 strips bacon

1
Prepare the rub: In a bowl, combine all except brisket and mustard. Set aside.
2
Make the brisket: Trim brisket, leaving 1/4 inch of fat. Place the brisket in a roasting pan, and rub the yellow mustard over the entire brisket. Liberally cover the mustard with the rub, massaging with your fingers. Place the rubbed brisket in the fridge for at least 4 hours.
3
Make the mopping sauce: Combine all ingredients in a non corrosive container, and season to taste. Set aside 1 cup of sauce in refrigerator, for serving.
4
Prepare the grill: Place a large drip pan in the center of the grill botton. Place the briquetts on side of the grill and light. Preheat to medium low. Add 1 cup of the applewood chips. Every hour, add 1 cup wood chips
5
When the grill is ready, place the brisket, fat side up, over the drip pan away from the heat. Drape the bacon over the top of the brisket, cover, and cook 6 hours. Brush the meat with the mopping sauce on all sides every hour for the first 5 hours. Continually check internal temp of the brisket with thermometer until it reaches 190F. If it gets too brown, remove, liberally baste with mopping sauce, and completely cover and seal with foil. Return to the grill and continue cooking until done. Transfer to a cutting board and let rest 10 minutes. Unwrap and slice diagonally across grain 1/2 inch thick. Arrange slices over lapping on a warm platter, and moisten with the juices. Serve the reserved mopping sauce on the side.

1092

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: For the rub and brisket:, 1/4 cup brown sugar, 1/4 cup paprika, 2 T chile powder, and more.

Yes, Drunken Bbq Brisket Infused With Barbadian Rum falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!