Texas Sliders, Honey Bourbon Brisket

Texas Sliders, Honey Bourbon Brisket , wood pellet, grill. BBQ, Smoker, recipe

Texas Sliders, Honey Bourbon Brisket

Texas Sliders, Honey Bourbon Brisket, with the Super Bowl coming up and folks gearing up for some Tailgating 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…            

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: Pacific Pellet Gourmet BBQ Pellets: Gourmet Blend

See Video; https://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

Texas Sliders, Honey Bourbon Brisket , wood pellet, grill. BBQ, Smoker, recipe

 Our Ingredients

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 degrees (150c) 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 degrees 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 , wood pellet, grill. BBQ, Smoker, recipe

 Inject All the Solution You Can Into the Meat

Texas Sliders, Honey Bourbon Brisket , wood pellet, grill. BBQ, Smoker, recipe

 Do a Heavy Rub

Texas Sliders, Honey Bourbon Brisket , wood pellet, grill. BBQ, Smoker, recipe

 Add Braising Sauce After it’s on the Grill

Texas Sliders, Honey Bourbon Brisket , wood pellet, grill. BBQ, Smoker, recipe

 My Maverick ET-733

Texas Sliders, Honey Bourbon Brisket
A Wood Pellet Grill Recipe

Texas Sliders, Honey Bourbon Brisket , wood pellet, grill. BBQ, Smoker, recipe

 Baste and Cover After 3 Hours

Texas Sliders, Honey Bourbon Brisket , wood pellet, grill. BBQ, Smoker, recipe

Ready To Pull From The Grill

Texas Sliders, Honey Bourbon Brisket , wood pellet, grill. BBQ, Smoker, recipe

 Pulled Brisket

Texas Sliders, Honey Bourbon Brisket , wood pellet, grill. BBQ, Smoker, recipe

 Refridarate Sauce Overnight to Separate Grease

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 , wood pellet, grill. BBQ, Smoker, recipe

Let’s Eat!!!

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, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, 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 even do 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

https://datenightdoins.com
Facebook 
Twitter
Youtube Channel
Pintrest
Flipboard

If you enjoy our recipes you can help support us by Subscribing to us on YouTube.

And Checking Out Our New Date Night Seasoning

Date Night Butt Rub

Date Night Heat”, Add a Little Heat To Your Meat

Date Night Gourmet Steak Seasoning“.

Our Thanks To:

Our new “Date Night Doins Seasoning”
https://datenightdoins.com/date-night-rub/

Country Bob’s All Purpose Sauce
www.countrybobs.com

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/ 

Grill Grates
http://www.grillgrate.com/

Green Mountain Grills LLC
1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/

Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/

Meat Rake
(360)-524-2087
Email: meatrakes@hotmail.com
http://meatrake.com/

A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/

Butcher BBQ
http://www.butcherbbq.com/

Our Cutlery Provided By:

https://datenightdoins.com

Texas Sliders, Honey Bourbon Brisket
 
Prep time
Cook time
Total time
 
With the Super Bowl coming up and folks gearing up for some Tailgating 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…
Author:
Recipe type: BEEF
Cuisine: American
Ingredients
  • 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
Instructions
  1. 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.
  2. 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 degrees (150c) 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.
  3. When the brisket is starting to flake apart put it off the grill. (212 degrees 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.
  4. 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!!!
  5. I used my Maverick Ready Check ET-733 and always my Maverick ProTemp Instant Read Thermometer for keeping an eye meat temps.
  6. 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.

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: