Smoked Brisket with Scotch Bonnet Barbecue Sauce

By Master Chef on July 21st, 2018 · 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

25 mins

Cook time

2 hours 20 mins

Total time

2 hours 45 mins

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.

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