Bulleit Whiskey Sour


Bulleit Old Fashioned Recipe &
Texas Smoked Brisket

Bulleit Old Fashioned


Ingredients

  • 1.3 oz Bourbon
  • 2 Bar spoons simple syrup
  • 3 dashes Angostura bitters

Garnish

  • Orange peel

Equipment

  • Rocks glass

Instructions

  • 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


Ingredients

    • 6-8 lbs whole beef brisket, hard fat trimmed down to soft fat 1/4 in.
    • Baguette, sliced lengthwise, buttered and toasted
    • DRY BRINE RUB
    • 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
    • APPLE BBQ SAUCE
    • 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
    • CRISPY SHALLOTS
    • 4 shallots, thinly sliced
    • ¼ all-purpose flour
    • ½ tsp sea salt
    • smoked provolone cheese slices

    Instructions

    • 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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