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1
TO MAKE THE DRY RUB: Combine the 1/2 cup brown sugar, spice mixture, and salt in a small bowl.
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2
TO MAKE THE BRISKET: Preheat the oven to 275F.
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3
Using your fingers, evenly coat the brisket with dry rub.
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4
Combine the mustards, 1/4 cup bourbon, and cider in a small bowl.
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5
Spread the mustard paste evenly over the brisket.
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6
Set the brisket in a large roasting pan, fat side up.
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7
Tightly cover the pan with aluminum foil and bake until the meat is tender, at least 6 hours.
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8
TO MAKE THE BARBECUE SAUCE: In a large skillet, heat the olive oil over medium heat and cook the onion until wilted, about 3 minutes; stir in the garlic and cook 1 minute more.
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9
Stir in the 1/4 cup mustard, the 1/2 cup brown sugar, beef stock, the 1/2 cup bourbon, ketchup, tomato paste, Worcestershire sauce, lemon juice, and soy sauce and bring the mixture to a boil.
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10
Decrease the heat to medium-low and simmer until the sauce is slightly thickened, about 15 minutes.
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11
To serve, slice the brisket thinly across the grain and serve hot or at room temperature with barbecue sauce.
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12
In a small bowl, combine the chili powder, cumin, black pepper, onion powder, garlic powder, dry mustard, coriander, paprika, cayenne, and thyme leaves.
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13
Measure out 1/4 cup and reserve the rest in an airtight container for future use.
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14
The brisket can be baked up to 2 days in advance, covered, and refrigerated until ready to serve.
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15
Reheat in a 275F oven for 1 hour.
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16
The spice mixture will keep in an airtight container at room temperature for about 2 months.
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17
Leftovers make great hot sandwiches.
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18
In a medium saucepan, heat thin slices of brisket over low heat with enough barbecue sauce to coat them generously.
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19
Serve on soft rolls, such as Honey Grain Rolls, page 104.
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20
Creole mustard, a Louisiana favorite, is made with crushed mustard seeds and often a touch of horseradish.
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21
If you cant find it, substitute any whole grain Dijon-style mustard
