I recently smoked a nice brisket and decided to put a little spin on it. I tried using Bourbon Peat as my smoking agent and main flavoring. I have talked about using peat before on this blog and the Bourbon Peat is just another product that my buddy Peter Baker sells.
The Bourbon Peat that is shown above is processed into a very fine strands. It almost reminds me of some smokeless tobacco. What Peter has done here has combined peat and the char from oak bourbon barrels for a new wonderful flavor.
Here is the brisket with a nice fat cap sitting on some not-stick aluminum foil. Notice that there is nothing on the meat itself.
Here is the setup. On th left hand side, I have a can that I use to hold the smoldering Bourbon Peat. The grate is being propped up by some fire bricks. I also have a bowl of water that will be used to 1) help the smoke latch onto the meat 2) capture the smokey flavor that is later used for sauce. On the right hand side, I use some small peat briquettes and allow them to sit right next to the flame. I only use the back burner so not to directly heat the product.
Here the brisket is placed on the grate. The slope allows the fat and juices to run off of the meat and not provide any additional cooking. It is important that the aluminum foil only touches the meat at the bottom. We do not want anything else to transfer heat to the brisket.
After about 4-5 hours at roughly 200 degrees, this is the final product and it was awesome. The rich earthiness of the peat combined with the sweetness of the bourbon provided the perfect combination.
If you are interested in trying the product, make sure to order your product from SneakyPeat.com or visit Peter at the Richmond Highland Games & Celtic Festival this weekend.
That really looks great, did you have to reload your smoke can during the cooking process? Would be interested in seeing the sauce recipe as well.
Apart from having the can fully open and standing upright, and not mentioning that the foil is ALWAYS shiny side out, Matt has yet again uniquely showcased all us O’Riginal Peat BBQ’rs in the USA – and once more introduced the BBQ World to ‘Something Completely Different’ ….. Irish BBQ ….. a common sense style and ease of grillin’ which more naturally and effectively generates aroma and flavour. Congratulations again Matt and grand seeing you at the ‘craic’ in Richmond – you are cooking for me next time, right?