Directions

Make the Rub

1. Combine 2 tablespoons brown sugar with remaining rub ingredients in a small mixing bowl. Set aside.

Thousand Hills Beef Brisket

1. Score the fat on top of the Beef Brisket with a paring knife. Massage the rub thoroughly onto ALL sides of the brisket, being sure to rub into the slits on the fat side.

2. OPTIONAL: If time permits, transfer the Beef Brisket into a large baking dish, cover with plastic wrap and refrigerate for 30 minutes-24 hours.

3. Combine the remaining brown sugar, garlic, stout, bourbon, Worcestershire, soy sauce, onion powder, celery salt and thyme into a crockpot. Stir to combine.

4. Add the seasoned Beef Briskets into the crockpot, fatty side facing up, squishing the brisket in if needed.

5. Cover and cook on LOW until the Beef Brisket is very tender to touch but still holds its shape, about 7-8 hours (assuming you used 2-1½ pound Beef Brisket, if you used 3-1½ pound Beef Brisket cook 9-10 hours on LOW).

Apricot Bourbon Glaze

1. While cooking, in a small sauce pot, whisk together the preserves, bourbon and soy sauce. Season with salt and pepper. Bring to a simmer over medium-high heat.

2. Reduce heat to maintain simmer and cook, stirring frequently, for 10-15 minutes or until reduced to a glaze-like consistency (glaze will continue to thicken as it stands).

3. Remove from heat and adjust for seasoning with salt and pepper. Reserve ⅓ cup of the glaze for serving. Set both aside.

4. Preheat oven to 400 degrees F. When brisket is done cooking, remove it from the crockpot and transfer to a large baking dish. Brush the top of the brisket with the glaze. Transfer to the oven and bake for 10 minutes.

5. Remove brisket from the oven, brush it again with glaze, and return it to the oven for an additional 5-10 minutes, or until caramelized/starting to bubble on top.

Serve and Enjoy!

1. Remove Beef Brisket from oven and transfer to a cutting board. Allow to rest for 10 minutes before slicing the brisket thinly against the grain.

2. Serve with the reserved glaze on top or on the side.

3. Enjoy!