Briskey

Has anyone tied this I am heading to Washington next week to play Chambers bay then to Austin for work. I was looking for bars in both areas and found this.  I might have to try this as my customers are drinkers.

http://drinks.seriouseats.com/2013/08/brisket-infused-bourbon-turkey-gin-cu29-cocktail-bar-austin-texas.html

CU29's brisket bourbon is made with two pounds of the famed Franklin Barbecue meat."The real key is have a lean cut and start infusion while the brisket is hot," Cowan explained, "so the pores are open and can permeate more bourbon throughout the meat." After it's been infused for a week or two, with the crew tasting every day to gauge flavor development, the meat is removed and they finish the fat-washing process by chilling the mixture and straining out the separated solids and fat. He recommends that folks to try it on its own first, but says it's killer in a Bloody Mary.