Braised Brisket w/ Bourbon-Peach Glaze...What's Wrong With this Recipe??

Rekx

Friends - a friend of mine sent me a link to this recipe on the website
Epicurious and asked if I thought it sounded good.  I am curious as to
the response from the egg community.  I for one was offended by it - and I don't even believe it would deliver a tender brisket.

http://www.epicurious.com/recipes/food/views/Braised-Brisket-with-Bourbon-Peach-Glaze-388709?mbid=rotdNL






Rub:

• 1 tablespoon plus 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon ground cinnamon

Brisket:

• 1 4-pound trimmed flat-cut brisket with about 1/3" top layer of fat
• 2 tablespoons grapeseed oil, divided
• 3/4 cup chopped onion
• 3 garlic cloves, smashed
• 4 cups beef broth
• 1 12-ounce bottle stout
• 3/4 cup bourbon
• 1/4 cup (packed) light brown sugar
• 1/4 cup soy sauce
• 6 large sprigs thyme
• 3 celery stalks, chopped
• 2 plum tomatoes, cored, chopped
• 1 large carrot, chopped
• 1 tablespoon balsamic vinegar

Glaze:

• 1/2 cup peach jam or preserves
• 2 teaspoons bourbon
• Kosher salt and freshly ground black pepper
• Ingredient info: Smoked paprika can be found at most supermarkets, at specialty foods stores, and at latienda.com.

Preparation

For rub:

Mix all ingredients in a small bowl.

For brisket:

Rub brisket all over with spice
rub. Cover and chill for at least 2 hours or
overnight. Let stand at room temperature
for 1 hour before continuing.

Preheat oven to 325°F. Heat 1 tablespoon oil in
a large wide pot over high heat. Add brisket,
fat side down. Cook undisturbed until well
browned, 5–6 minutes. Turn brisket over
and cook until browned, about 3 minutes.
Using tongs, transfer to a plate. Reduce
heat to medium and add remaining 1 tablespoon
oil. Add onion and garlic. Cook, stirring
occasionally, until onion is slightly golden,
about 5 minutes. Add broth and all remaining
ingredients. Bring liquid to a simmer. Return
brisket to pot. Cover and transfer to oven.

Braise until brisket is very tender to
the touch but still holds its shape, about
4 1/2 hours. Using a large spatula, transfer
brisket, fat side up, to a large plate. Strain
braising liquid into a large bowl. Return
liquid to pot, bring to a simmer, and cook
until reduced to 2 cups, about 15 minutes.
Score fat side of brisket by cutting a crosshatch
pattern of 1/4"-deep slits spaced 1/2"
apart. Return brisket, fat side up, to pot with
reduced braising liquid. DO AHEAD: Brisket
can be made 2 days ahead. Return brisket to
pot, cover, and chill. Bring to a simmer and
rewarm brisket before proceeding.

For glaze:

Transfer 1/4 cup braising liquid to
a blender. Add jam and bourbon and purée
until smooth. Season with salt and pepper.

Preheat broiler. Spread 3–4 tablespoons glaze
on top of brisket with the back of a spoon.
Broil brisket in pot until browned and glazed,
watching carefully to prevent burning, 4–5
minutes.

Transfer brisket to a cutting board. Slice
against the grain and transfer to a large
platter. Ladle braising liquid over. Drizzle
remaining glaze on top.

stike

not sure why you would be offended.   not everyone has a smoker, and i don't think they are trying to 'fake' bbq, so much as cook a brisket.  braising can certainly deliver tender brisket.  lots of people foil with a little liquid, and that's nothing more (or less) than a braise.

travisstrick

It's probably great. My question is, Who would go through all that for a good brisket? Here is my recipe: 

Apply your choice of spice rub.

Put in Egg at 300 dome temp.

Take out when meat is 205 internal temp.

Mighty_Quinn

I think it looks great... after braising for 4 1/2 hours at 325, it would be falling apart tender.

Village Idiot

I like the addition of bourbon in beef, vis a vie Steak Diane.  

Also, quite a few competition BBQ cooks are going high temp smoking, like 350, and achieving good results.

I see nothing wrong with this approach.

BGE Convert

I think the key to this is that the brisket is braised.  The braising will give you a tender fall apart brisket.  The donwside is that some of the flavor will be leached out into the braising liquid but that is why you reserve the braising liquid.  Also this recipe is not a BBQ recipe and is not stated as such so I am confused as to why it would be offensive to anyone.  But that is just me.

boatbum

Before I got the Egg, I would braise in the oven.  It is a very effective technique for cooking inside.  Have done BB's braised in the oven before and they got as tender as they do on the Egg.  

For me, difference with the Egg is the flavor ( and the fun of the cook ).   About time to throw together some short ribs - havent done to the research about whether to do those on the Egg or braise them.