Whiskey Peach Glazed Brisket

Browsing in my local supermarket I came across a great deal on beef brisket I just couldn't turn down. I felt like trying something different than a standard dry rub and BBQ sauce so I came up with this twist on a southern classic. Take the time to BBQ this low and slow for juicy delicious brisket, I had this one on the grill for 10 hours

Ingredients

1 full cut brisket, trimmed

2 tbsp salt

2 tsp black pepper

1 tsp granulated garlic

1/2 tsp smoked paprika

1 cup peach jam

6 tbsp scotch whiskey (I prefer Aberlour but any scotch you enjoy will do)

1. Trim off excessive fat from brisket leaving a good 1/4 inch of cap on one side.

2. Rub brisket with spices and leave at room temp for one hour before starting cook

3. Preheat BBQ to 500°+

4. Place brisket on BBQ to sear fat side down flipping over after 5 minutes.

5. Reduce heat to bring BBQ to 200° and cook unwrapped for 1 hour

6. Wrap brisket in 2 layers of tin foil and leave in BBQ fat side up until internal temp on thickest part is 170°. Try not to open lid or cold spots will happen

7. Unwrap brisket and spread jam and whiskey mixture over fat side of brisket flip and do the same to opposite side.

8. Increase heat in BBQ to medium high heat to caramalize the glaze. Bring internal temp to 180° then rewrap and remove from BBQ.

9. Rest brisket for minimum 30 minutes.