Texas Sliders, Honey Bourbon Brisket, with spring coming and folks gearing up for Tailgating and camping we wanted to come up with something to “Knock Your Socks Off”. Well, we did it. What do you think about a Honey Bourbon Brisket slider? Thought we would go big with a Texas Slider. It’s rich, meaty and off the hook good. We took a 14 pound brisket and braised it for 10 hours! These Texas Sliders are tender, juicy with an “in your face” sauce. You can also add a slice or 2 of your favorite cheese.

This is something you will want to make ahead of time because of the long cook time. You can put in into a pan and cover it to reheat it. Or vacuum bags and into boiling water or a crock pot depending on where your Tailgater party is and if you have power or not…        

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Check Out All of Our Cookbooks
They are “How To” BBQ Picture Books    

“30 Days 30 Burgers: Green Mountain Grill”
“The Art Of BBQ: Beef on the Wood Pellet Grill”
“Easy Tailgating Recipes”

Texas Sliders, Honey Bourbon Brisket
A Wood Pellet Grill Recipe

Prep Time: 30 Minutes
Cook Time: 10 hours @ 300 degrees (150c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellet

See Video; http://datenightdoins.com/texas-sliders-honey-bourbon-brisket-video/

Texas Sliders, Honey Bourbon Brisket
A Wood Pellet Grill Recipe

Ingredients: Texas Sliders, Honey Bourbon Brisket

• 1 Brisket (ours was almost 14 pounds)
• Butcher BBQ Brisket injection
• Butcher BBQ Brisket seasoning/rub
• I bottle Butcher BBQ sauce
• 6 to 8 cups beef broth
• ½ pint Jack Daniels
• 1 cup honey

Texas Sliders, Honey Bourbon Brisket
A Wood Pellet Grill Recipe

Directions: Texas Sliders, Honey Bourbon Brisket

Trim your brisket removing any excess fat. Mix the injection liquid substituting the beef broth for the water. Add a shot or two of the Jack and about a ¼ cup of honey to this for even more flavor. Don’t bother with measuring anything here. Inject as much of this as you can into your brisket. Any leftover injection liquid you can save for your cook. Place your brisket into the refrigerator overnight, we used a zipper bag.

When you’re ready to hit the grill place your brisket into a pan and do a heavy rub with your Butcher BBQ Brisket Seasoning/Rub. Mix up another batch of the injection liquid adding the BBQ sauce and the rest of the honey and Jack. This is your braising sauce. You are going to want to cover the sides with the sauce, so if you need more just add some beef broth. I found it is easier to add the braising sauce to the pan after you put it on the grill. Preheat the grill to 300* (150c), light your Wedgie for that “Kiss of Smoke” and put your brisket on when it’s up to heat. I cooked it for 3 hours, and then I basted it and covered it with foil for another 7 hours until my probe went through it like butter. Baste every hour or so.

When the brisket is starting to flake apart put it off the grill. (212* IT temp) Your cooking here is not time or temp, but on how tender it is. When it is cool enough to handle string or pull the meat. The sauce has cooked down and is very rich, but greasy, so pour it into a jar and refrigerate. The grease will separate and be easy to remove making an awesome serving sauce.

Build your slider adding what condiments and cheese you may like and drizzle some of the warmed up sauce over the top. You will be Praised as a Grill Master Extraordinaire!!!

I used my Maverick Ready Check ET-733 and always my Maverick ProTemp Instant Read Thermometer for keeping an eye meat temps.

Note: Be safe here if you use an aluminum pan, slide it onto a cookie sheet when removing it from the grill. The aluminum pan will buckle from the weight and you will spill hot liquid everywhere.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Texas Sliders, Honey Bourbon Brisket
A Wood Pellet Grill Recipe

 

 

 

Texas Sliders, Honey Bourbon Brisket
A Wood Pellet Grill Recipe

 

 

 

Texas Sliders, Honey Bourbon Brisket
A Wood Pellet Grill Recipe

Cooking In the Oven:

We have been getting requests for recipe conversions for the Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.

It is the same thing, time and temperature is what it is all about. The Green Mountain grill is just like your oven except it uses wood pellets and has wheels.

You can do 10 hours here at 300 (154c).

Texas Sliders, Honey Bourbon Brisket
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

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