3kg beef brisket, untrimmed • 1 head garlic, halved • 1 red onion, quartered • 3 fresh bay leaves • 6 sprigs thyme • 1 long red chilli, halved • 2 cups (350g) brown sugar • 1 tablespoon black peppercorns • 1.5 litres water • 1 cup (250ml) apple cider vinegar • 1 cup (250ml) bourbon
bourbon barbecue sauce
¼ cup (30g) smoked paprika
½ teaspoon cayenne pepper
¼ cup (60ml) apple cider vinegar
1 tablespoon tomato paste
½ cup (175g) honey
1/3 cup (75g) brown sugar
2 teaspoons mustard powder
1 tablespoon bourbon
Preheat oven to 160°C (325°F). Place the beef, fat-side down, in a large, deep-sided roasting pan.
Add the garlic, onion, bay leaves, thyme, chilli, sugar, peppercorns, water, vinegar and bourbon. Cover with aluminium foil and roast for 4 hours or until tender.
Remove the beef from the cooking liquid, discarding the liquid, and allow to rest for 15 minutes.
To make the bourbon barbecue sauce, place the paprika, cayenne pepper, vinegar, tomato paste, honey, sugar and mustard powder in a small saucepan over medium heat and stir to combine. Bring to a simmer and cook, stirring, for 3–4 minutes or until thickened.
Remove from the heat, add the bourbon and stir to combine. Set aside to cool completely.
Preheat a char-grill pan or barbecue over low heat. Pat the brisket dry with absorbent paper and cook, fat-side down, for 6–8 minutes each side or until charred.
Top with the barbecue sauce to serve. Serves 8–10.