Brisket with Berbere & Whiskey Barbecue Sauce

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Last Updated on March 25, 2024 by Share My Kitchen

Actually, the Brisket with Berbere & Whiskey Barbecue Sauce turned out to be even better than it sounds like! It is something you will see on Amanda Bevill and Julie Kramis Hearne’s World Spice at Home. There are two unusual ingredients in the beef rub: Berbere (pronounced “bur-bur-uh”), which is an Ethiopian spice mix, and smoked salt. Amanda and Julie have a recipe for making your own Berbere in their book. However, it takes 14 ingredients to make half a cup.

Although it may seem concerning where to find smoked salt, it is actually easily available in well-stocked supermarkets.

After you have all the ingredients, Brisket with Berbere & Whiskey Barbecue Sauce will be easy to prepare. This slow, oven-braised dish is great for entertaining on weekends.


This recipe will definitely be a hit with everyone! Just make sure that the brisket is tender, and the sauce is rich in flavor. It is the perfect comfort food, and it is a great dish to prepare for any special occasion. It is definitely worth the effort of gathering the ingredients.

For the sauce:

  • 1 clove garlic, smashed
  • 1 tablespoon extra-virgin olive oil
  • ½ cup whiskey
  • ½ cup orange juice
  • ¼ cup apple cider vinegar
  • ¼ cup maple syrup
  • 1 (6-ounce) can tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce (use wheat-free soy or tamari for gluten free)
  • 1 teaspoon freshly ground black pepper

For the beef:

  • 3 tablespoons coarsely ground Berbere
  • 1 tablespoon brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked salt
  • 3 pounds beef brisket
  • 2 tablespoons extra-virgin olive oil


  1. Preheat the oven to 300°F.
  2. Create the barbecue sauce. In a medium saucepan, heat 1 tablespoon of olive oil. Stir in the crushed garlic, and continue to cook, stirring, for about a minute or two, until fragrant.
  3. Stir the remaining sauce ingredients into the pan and mix well to combine. Bring to a boil, then simmer for approximately 5 minutes. Remove it from the heat, and set aside.
  4. In a small bowl, combine the Berbere, brown sugar, kosher salt, and smoked salt. Then, rub this mixture on the brisket.
  5. In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. However, using a cast iron is ideal. Brown the brisket on both sides. Then, take the skillet off the heat.
  6. Pour the barbecue sauce on top of the brisket. Then, place the skillet in the oven with a lid. Bake the brisket for 3 hours, or until it is considered fork-tender.
  7. Take the brisket out of the pan and place it on a cutting board. Let the brisket rest for 15 minutes while it’s covered with foil.
  8. You can drain some of the fat from the surface of the sauce that accumulates while the brisket rests. Then, heat the sauce on low heat and whisk it to combine.
  9. The brisket should be sliced against the grain. Serve with the barbecue sauce.

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