Bulleit Old Fashioned Recipe &
Texas Smoked Brisket
Bulleit Old Fashioned
Ingredients
- 1.3 oz Bourbon
- 2 Bar spoons simple syrup
- 3 dashes Aromatic 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.