Yield: 10-12 servings.
4½ lb. Certified Angus Beef® brisket
2 habañero peppers, seeded
2 Tbsp. chopped ginger
1 shallot
2 Tbsp. unsalted butter
¼ cup Lea & Perrins® Worcestershire sauce
2 lb. peaches, peeled and pitted
¼ cup stone ground mustard
½ cup sugar
to taste, salt and pepper
Prepare smoker or grill to smoke brisket.
For sauce: Sweat habañero, ginger and shallot in butter until tender. Add Worcestershire sauce to deglaze pan. Add peaches and mustard, cook for 10 minutes over low heat. Puree in blender. Add sugar; season with salt and pepper to taste.
For brisket: Season with salt and pepper. Cook for about 30 minutes, turning once. Brush with peach sauce about every 30 minutes. Smoke brisket for 7 to 8 hours.
Photo: Certified Angus Beef LLC
