Bourbon Braised Brisket

5 hours


  • beef brisket, point cut 1 (5-6 pound)
  • smoked paprika 1 tbsp.
  • Kosher salt and freshly ground pepper
  • olive oil 1 tbsp.
  • ketchup 1 cup
  • cider vinegar, plus more for seasoning 2/3 cup
  • Lyons Bourbon Caramel Sauce ¾ cup
  • mustard powder 1 tbsp.
  • bourbon, plus more for seasoning 3 tbsp
  • Worchestershire sauce 1 tbsp.
  • potato rolls, for serving 10


  1. Adjust the oven racks to fit a large Dutch oven; preheat the oven to 350 degrees F. Rub brisket with the paprika, 1 Tbsp salt and ½ tsp pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the brisket and sear well on all sides, about 10 minutes..
  2. Meanwhile in a small bowl, stir together the ketchup, vinegar, 2 tsp. salt, 3/4 cup Lyons Bourbon Caramel Sauce and 1 cup water. Pour the sauce over the brisket.
  3. Cover the Dutch oven; transfer to the oven and cook, undisturbed, until the meat is tender, 3 1/2 to 4 hours. Transfer the brisket to a large bowl. Skim excess fat from the sauce in the Dutch oven and bring to a boil over medium heat on the stovetop. Boil until the sauce is thickened (you should have about 2 cups sauce), about 10 minutes. Season with more vinegar, bourbon, and salt, if desired..
  4. Pull the meat apart into large chunks and stir into about two thirds of the sauce. Sandwich the meat on the potoato rolls. Serve with extra sauce on the side.
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