Jane's Barbecue Brisket


This barbecue brisket, from Martha's banker and friend Jane Heller, gets a Southern twist with a splash of bourbon.


  • 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)


  1. 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.

  2. 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.

  3. 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.

Related Articles