Smoked Brisket with Scotch Bonnet Barbecue Sauce
By on · In Dinner, Herbs and Spices, Holiday Meals, Holidays, Luncheon, Meals, Meats, Regional and Ethnic, ROTD, Sauces and Gravies, Techniques, Vegetables
You will simply love Smoked Brisket with Scotch Bonnet Barbecue Sauce. It is luscious, hot and spicy. Simply outrageously good.
Smoked Brisket with Scotch Bonnet Barbecue Sauce
Prep time
Cook time
Total time
Author: Epicurus.com Kitchens
Recipe type: Main Course
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds smoked brisket
- 2 ounces vegetable oil
- 2 yellow onions, diced
- 1 Tablespoon paprika
- 1 Tablespoon chili powder
- 1 teaspoon salt and pepper
- 2 Quarts canned tomatoes
- 1 Quart tomato scrap
- 2 Cups apple cider vinegar
- 1/2 Cup dark brown sugar
- 1 ounce molasses
- 1 pound cherries, pitted
- 1/2 Scotch bonnet pepper, seeded
- 2 Tablespoons Bourbon
Instructions
- For sauce, sweat onions in oil. Add seasonings. Cook 5 minutes; add remaining ingredients and simmer 2 hours.
- Remove from heat and puree. Adjust seasoning and strain through a chinois.
- Heat brisket and serve with sauce and pear-apple slaw.
Notes
Take extra care when handling Scotch bonnet peppers. Do not touch them and rub your eyes. Scotch bonnet peppers are also known as habaneros.
