Ingredients Meat & Poultry Beef Recipes Brisket Recipes Jane's Barbecue Brisket 4.0 (4) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It 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. Rate it Print