[Kitchen Witch]

Dark and Stormy Brisket

Ingredients:
3 - 3 1/2 lb. brisket

Rub
2 1/2 tsp. brown sugar
1 tsp. curry powder
1/2 tsp. ground cumin
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. cayenne pepper

Sauce
Juice of 1 lime (about 1/4 cup)
12 oz. ginger beer
3/4 cup molasses
1/4 cup honey
1 dark rum
1 - 2 jalapenos, sliced (to taste)
3 - 4 cloves of garlic, chopped
2 bay leaves
2 tsp. liquid smoke
Kosher salt and fresh ground pepper to taste

Directions:
Score brisket on both sides and set aside.
Combine ingredients for rub and blend well. Rub all over brisket and let rest for 1-2 hours refrigerated.
Combine ingredients for sauce in a sauce pan, blend well and simmer until reduced by 1/2. Reserve 1/2 for serving.
Set unit to High and insert rack. Add brisket with the fat cap on top and brush with sauce. Brush with sauce every 30 minutes if desired, flipping once.
Cook for 4-5 hours until brisket becomes very tender.
Slice thinly across the grain, serve with remaining sauce.
Yield: 6 servings.