Ingredients Meat & Poultry Beef Recipes Brisket Recipes Jane's Barbecue Brisket 4.0 (4) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Servings: 10 This barbecue brisket, from Martha's banker and friend Jane Heller, gets a Southern twist with a splash of bourbon. Ingredients 1 (5- to 6-pound) brisket Coarse salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 2 to 3 medium onions, cut into large dice 2 to 3 large carrots, scrubbed and cut into 1-inch pieces 5 cans (ten-and-a-half-ounce) Campbell's French onion soup, or beef broth 1 ½ cups Sankaty barbecue sauce, plus more for sandwiches ½ cup Jack Daniel's whiskey 8 to 10 crusty rolls Cole slaw, for serving (optional) Directions Preheat oven to 350 degrees. Using a sharp knife, lightly score the brisket in a cross-hatch pattern. Season with salt and pepper; set aside. In a large heavy-bottomed Dutch oven, heat olive oil over medium-high heat. When oil is hot but not smoking, add brisket, and cook until well browned all over, 1 to 3 minutes per side. Remove, and set aside. Add onions, carrots, and the soup. Return the brisket to the pot, and add 1 cup barbecue sauce and the whiskey. Cover, and transfer to oven. Cook until brisket is very tender, 3 to 3 1/2 hours. Transfer brisket to a platter; set aside. Discard liquid and vegetables. Preheat a grill. Brush the brisket on one side with 1/4 cup of barbecue sauce. Place sauce side down on grill. Cook until lightly charred, about 5 minutes. Brush second side with remaining 1/4 cup sauce. Turn, and cook until lightly charred, about 5 minutes. Remove from grill. Slice brisket against the grain 1/4 inch thick. Serve on a roll, topped with more barbecue sauce and cole slaw. Print