Slow and Easy Lamb Brisket

"Lamb is one of my favorite meats. Full of subtle flavor and a unique character, it makes my taste buds come alive and my stomach rumble just at the thought of it. The KOL Foods Lamb Brisket comes on the bone which is great. It allows for more flavor and when you’re ready to serve, simply cut between the bones and enjoy.

This recipe is best done either in a smoker or in a BBQ with a smoker box. If you don’t have that, you can do this in the oven, although you’ll give up some of the smokiness. Either way, the key is "low and slow”. Low temperature, for a longer time."

Avi’s Bourbon BBQ Sauce:

  • 12oz organic tomato paste
  • 10oz white or apple cider vinegar
  • 8oz maple syrup
  • ½ tsp salt
  • 1 Tbs. brown sugar
  • 1 tsp. ground cloves
  • 1 tsp. arrowroot or ¾ tsp cornstarch
  • 1 or 2 shots of fine bourbon
  • Optional: smoked chipotles to taste

Avi’s Lamb Rub:

  • 2 tbs smoked paprika
  • 1 tsp kosher salt
  • 1 tsp cinnamon
  • ¼ - ½ tsp cardamom
  • Few dashes of celery seed
  • 2 tsp light brown sugar
  • 1 tsp granulated garlic
  • Optional: cayenne or smoked chipotles to taste

To make the sauce

Whisk all of the ingredients together in a pot.

To make the rub

Whisk all of the dry ingredients together. 

Add salt to taste.

To make the brisket

Heat the grill, oven, or smoker to approximately 225 degrees.If using a smoker or a smoker box on a gas grill, let the brisket have 2-3 rounds of smoke. If using a wood-burning grill, use a mild wood so that the brisket is not overwhelmed with smokiness- we suggest applewood, oak, or maple. If using a grill set it up with a ‘hot side’ and a ‘cold side’.

First liberally cover the brisket with the spice rub. 

Add a layer of brown sugar to the topside of the brisket, not the bone side. 

Now, place the brisket on the ‘cold side’ of the grill, bones down. 

Allow the meat to cook undisturbed for approximately three hours. Check on the wood chips every half hour or so. Once approximately three have passed, the meat should have pulled slightly back from the bones, indicating it is done.

Glaze the brisket with bourbon BBQ sauce and let it stay in the heat for another 15-30 minutes.

Once done, let it rest on a cutting board for at least 15 minutes, then gently slice between the bones, garnish with some fresh cut green onions.

Pair with either a nice merlot or a cold amber ale.

L’Chaim . . . Avi