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Lynds
Aug 23, 20204 min read

Slow Cooked Brisket, Blueberry Bourbon Chicken Breasts, Baked beans & Peperocini Cornbread

The smokey flavours of this dish screamed BBQ season !!!


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Truth... I have eaten many a brisket in my time but I have never cooked one... tonight was the night! And I truly went down the BBQ rabbit hole of goodness.... I made my own corn bread! I had some left over blueberry bourbon BBQ sauce for some chicken breasts and even made some baked beans and corn on the cobb. This was deep south! Or so I imagine and could be way off #respect


None the less this dish was a labour of love with a brine that started 3 days in advance and the addition of some amazing herbs from my garden... I could not fail!



A simple brine was in order, but honestly picking amazing ingredients make the difference. Apple barn is a local farm that makes incredible apple cider... I felt badly for the brine wastage but I also think it was worth it. Coupled with Braggs apple cider vinegar, kosher salt and organic cane sugar, I felt like I was set up for success.




I wanted to add some serious flavour to the brine, so I added fresh sage, juniper berries, garlic powder, minced onion and some bay leaves to the mix.




After the 3 days I felt like my lovely brisket was akin to leaving my children in a bath tub too long... it was pruney... all the moms out there know what I'm talking about... for those that don't it seriously wrinkled up!




I mixed up a batch of my favourite homemade meat rub and generously coated the brisket on all sides with it, to form a bit of a crust. You can use an meat rub you like!

On to the smoker this lovely piece of meat went! for, well, pretty much the whole day! I started low and slow just smoking this meat at the lowest setting for the first hour, before putting the temperature up to 180 degrees for the rest of the day.




I just kept watching this and ensuring I was still good on pellets taking a really good look about an hour before I wanted to serve it to check the internal temperature. A perfectly cooked brisket should be about 195 degrees and can continue to cook once removed from the heat. You want to check how close you are to 190 at this point and if you are not close to that temp crank up the heat to around 300 degrees to finish this baby off. Let it rest tented with tin foil and it should climb the additional 5 degrees to be perfect!








For the chicken I simply started the marinating process with the blueberry bourbon BBQ sauce. Once coated I just placed this back in the fridge and tossed every once and a while.



Once the timing was right for the rest of the meal I cooked these on the BBQ for about 15 minutes to become fully cooked.




I was also super proud of my dairy free organic corn bread. I had not made this before and my experiment of adding the peperocini peppers for a slight bit of heat and flavour really complimented.




I got the foundation for my recipe at www.lecremedelacrumb.com she also gave some really great ideas for variations as well! The recipe calls for 2 cups of flour. I used unbleached organic flour. 1 cup of corn meal and 1 cup of organic cane sugar, 1 1/2 Tbsp baking powder and 1 tsp of salt.


For the wet ingredients:


To make this dairy free I substituted 1/2 cup of earth balance and 1 1/4 cup of cashew milk. It also calls for 1/2 cup of oil, 3 large eggs







I also added fresh corn to the mix to add some texture.



I also chopped up the peperocini peppers and mixed them in saving some perfect dials to place on the top.

I placed this in a spring form pan and placed in an oven pre-heated to 350 degrees and baked for 35-45 minutes until the toothpick comes out clean.



I plated this all out with some corn on the cob and home made baked beans. Check out the recipe for the beans here.




Brisket:

Brine is 5-6 cups apple cider, 1 cup of apple cider vinegar, 5-6Tbps kosher salt, 4-5 Tbsp sugar and herbs of your liking mine was fresh sage, juniper berries, bay leaves and minced onion.

brine for 3 days


coat evenly with your favourite meat rub and cook really low for 8 hours on the smoker or in the oven. Internal temp needs to be 195 degrees but get there very slowly so at about a 180 degree smoker or oven.


Chicken:

cook chicken breasts on the BBQ

Sauce recipe is here


2 cups of all purpose flour, 1 cup of corn meal and 1 cup of organic cane sugar, 1 1/2 Tbsp baking powder and 1 tsp of salt.


For the wet ingredients:


To make this dairy free I substituted 1/2 cup of earth balance and 1 1/4 cup of cashew milk. It also calls for 1/2 cup of oil, 3 large eggs. I added 3/4 cup of fresh corn and 1/4 cup of diced peperocini peppers.


I placed this in a spring form pan and placed in an oven pre-heated to 350 degrees and baked for 35-45 minutes until the toothpick comes out clean. let sit to cool for 15-20 minutes.







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