Slow-Baked Brisket with Bourbon Mustard Barbecue Sauce

• 1/2 cup firmly packed golden brown sugar
• 1/4 cup Spice Mix (page 102)
• 2 tablespoons kosher salt
• 1 (8-pound) beef brisket, preferably with fat cap intact
• 1/2 cup Dijon mustard
• 1/2 cup Creole mustard
• 1/4 cup bourbon
• 2 tablespoons cider vinegar
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 1 tablespoon minced garlic (about 3 medium cloves)
• 1/4 cup Dijon mustard
• 1/2 cup firmly packed golden brown sugar
• 1 cup beef stock or brisket drippings (fat skimmed off)
• 1/2 cup bourbon
• 1/2 cup ketchup
• 3 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 tablespoons freshly squeezed lemon juice (about 1 medium lemon)
• 1 tablespoon soy sauce
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon freshly ground black pepper
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon dry mustard powder
• 1 tablespoon ground coriander
• 1 tablespoon paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme leaves

1. TO MAKE THE DRY RUB: Combine the 1/2 cup brown sugar, spice mixture, and salt in a small bowl.
2. TO MAKE THE BRISKET: Preheat the oven to 275F.
3. Using your fingers, evenly coat the brisket with dry rub.
4. Combine the mustards, 1/4 cup bourbon, and cider in a small bowl.
5. Spread the mustard paste evenly over the brisket.
6. Set the brisket in a large roasting pan, fat side up.
7. Tightly cover the pan with aluminum foil and bake until the meat is tender, at least 6 hours.
8. TO MAKE THE BARBECUE SAUCE: In a large skillet, heat the olive oil over medium heat and cook the onion until wilted, about 3 minutes; stir in the garlic and cook 1 minute more.
9. Stir in the 1/4 cup mustard, the 1/2 cup brown sugar, beef stock, the 1/2 cup bourbon, ketchup, tomato paste, Worcestershire sauce, lemon juice, and soy sauce and bring the mixture to a boil.
10. Decrease the heat to medium-low and simmer until the sauce is slightly thickened, about 15 minutes.
11. To serve, slice the brisket thinly across the grain and serve hot or at room temperature with barbecue sauce.
12. In a small bowl, combine the chili powder, cumin, black pepper, onion powder, garlic powder, dry mustard, coriander, paprika, cayenne, and thyme leaves.
13. Measure out 1/4 cup and reserve the rest in an airtight container for future use.
14. The brisket can be baked up to 2 days in advance, covered, and refrigerated until ready to serve.
15. Reheat in a 275F oven for 1 hour.
16. The spice mixture will keep in an airtight container at room temperature for about 2 months.
17. Leftovers make great hot sandwiches.
18. In a medium saucepan, heat thin slices of brisket over low heat with enough barbecue sauce to coat them generously.
19. Serve on soft rolls, such as Honey Grain Rolls, page 104.
20. Creole mustard, a Louisiana favorite, is made with crushed mustard seeds and often a touch of horseradish.
21. If you cant find it, substitute any whole grain Dijon-style mustard

golden brown sugar, spice mix, kosher salt, beef brisket, dijon mustard, creole mustard, bourbon, cider vinegar, olive oil, yellow onion, garlic, dijon mustard, golden brown sugar, beef stock, bourbon, ketchup, tomato paste, worcestershire sauce, freshly squeezed lemon juice, soy sauce, chili powder, ground cumin, freshly ground black pepper, onion powder, garlic, mustard powder, ground coriander, paprika, cayenne pepper, thyme

Taken from www.epicurious.com/recipes/food/views/slow-baked-brisket-with-bourbon-mustard-barbecue-sauce-382625 (may not work)