Bulleit Frontier Whiskey
Bulleit Old Fashioned Recipe & Texas Smoked Brisket hero

Texas Smoked Brisket & Bulleit Old Fashioned

Bulleit Old Fashioned

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  • 1.3 oz Bourbon

  • 2 Bar spoons simple syrup

  • 3 dashes Aromatic bitters

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  • Orange peel

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  • Rocks glass

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  • Add simple syrup, bitters and Bulleit Bourbon to a large rocks glass with ice.

  • Stir gently until the level of the ice and liquid equalize.

  • Zest an orange peel over the glass then add the peel to the drink as a garnish.

Texas Smoked Brisket

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  • 6-8 lbs whole beef brisket, hard fat trimmed down to soft fat 1/4 in.

  • Baguette, sliced lengthwise, buttered and toasted


  • ½ cup brown sugar, packed

  • ¼ cup chili powder

  • 2 tbsp paprika

  • 1 tbsp onion powder

  • 1 tbsp garlic powder

  • 2 tsp cayenne pepper

  • 2 tsp cumin

  • 1 tsp nutmeg, freshly grated (or 1⁄2 tsp ground)

  • 1 tsp sea salt

  • 1 tsp fresh cracked black pepper


  • ½ cup BBQ sauce + 1⁄2 cup apple juice

  • SLAW

  • 2 cups shredded cabbage (core removed)

  • dollop of mayo

  • squeeze of lemon juice

  • ½ tsp celery salt

  • ¼ tsp fresh cracked black pepper


  • 4 shallots, thinly sliced

  • ¼ all-purpose flour

  • ½ tsp sea salt

  • smoked provolone cheese slices

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  • Coat the brisket with the dry brine and place in a covered container or food storage bag. Refrigerate overnight.

  • The next day, remove from the refrigerator and rest on the counter for 30 minutes to bring to room temperature.

  • Smoke the brisket at 220°F (approximately 1 hour per pound) until the internal temperature reads 200°F. Baste with Apple BBQ sauce every hour.

  • Remove the brisket from the smoker and let rest on a cutting board for 20 minutes.

  • In a bowl combine shredded cabbage, mayo, lemon juice, celery salt, a few cracks of black pepper.

  • Coat shallot slices in all-purpose flour and salt, shake off excess and pan-fry in 1⁄4 in. high heat vegetable oil until crispy. Remove from the pan and set aside on a paper towel until ready to use.

  • Thinly slice brisket into strips and toss in BBQ sauce.

  • Butter your bread and toast until golden brown. Stack brisket strips on baguette bottom, top with a slice of smoked provolone and broil until melted. Top with slaw and crispy shallots. Enjoy with a a Bulleit Frontier Old Fashioned.

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