Barbecue Brisket With Jane Recipe

• 1 x beef brisket - (5 to 6 lbs) Coarse salt to taste Freshly-grnd black pepper to taste
• 3 Tbsp. extra-virgin extra virgin olive oil
• 2 med onions - (to 3) cut large dice
• 2 lrg carrots - (to 3) cut 1" pcs
• 5 can Campbell's French onion soup - (10 1/2 ounce (or possibly beef broth)
• 1 1/2 c. Sankaty Barbecue Sauce plus more at the Martha Stewart website)
• 1/2 c. Jack Daniel's whiskey
• 8 x crusty rolls - (to 10) Cole slaw for serving (optional)

1. Preheat oven to 350 degrees.
2. Using a sharp knife, lightly score the brisket in a cross-hatch pattern.
3. Season with salt and pepper; set aside.
4. In a large heavy-bottomed Dutch oven, heat extra virgin olive oil over medium-high heat.
5. When oil is warm but not smoking, add in brisket, and cook till well browned all over, 1 to 3 min per side.
6. Remove, and set aside.
7. Add in onions, carrots, and the soup.
8. Return the brisket to the pot, and add in 1 c. barbecue sauce and the whiskey.
9. Cover, and transfer to oven.
10. Cook till brisket is very tender, 3 to 3 1/2 hrs.
11. Transfer brisket to a platter; set aside.
12. Throw away liquid and vegetables.
13. Preheat a grill.
14. Brush the brisket on one side with 1/4 c. of barbecue sauce.
15. Place sauce-side down on grill.
16. Cook till lightly charred, about 5 min.
17. Brush second side with remaining 1/4 c. sauce.
18. Turn, and cook till lightly charred, about 5 min.
19. Remove from grill.
20. Slice brisket against the grain 1/4-inch thick.
21. Serve on a roll, topped with more barbecue sauce and cole slaw.
22. This recipe yields 8 to 10 servings.

beef brisket, extravirgin extra virgin olive oil, onions, carrots, campbell, barbecue sauce, s whiskey, crusty rolls

Taken from cookeatshare.com/recipes/barbecue-brisket-with-jane-78155 (may not work)