Combine all of the brisket ingredients, paprika through Brown Sugar Bourbon, in a small bowl. Rub onto both sides of the brisket. Wrap the brisket and refrigerate overnight. Meanwhile, prepare the Brown Sugar Barbecue Sauce below!

Preheat the oven to 260 degrees F. Place the meat on a rack in a roasting pan, fat side up. Pour excess juices/liquids into pan. Cook for 1 to 1.5 hours per pound of meat. Flip the meat over once, about halfway through cook time. The meat is done cooking when it has reached 180 degrees F, as measured by a meat thermometer. Wrap the meat in foil, turn the oven off, and then place the foiled brisket back into the now off oven for at least an hour.

Serve hot, with the Brown Sugar Bourbon Barbecue Sauce below!

In a medium saucepan over medium heat, simmer together the onion, garlic, and Brown Sugar Bourbon for about 10 minutes or until the onion because translucent.

Add the remaining ingredients, ketchup through brown sugar to the saucepan. Stir well to combine, and then bring the mixture to a boil. Reduce the heat to medium-low, and simmer about 25 minutes, stirring occasionally.

Allow the sauce to cool to room temperature, and then refrigerate overnight. The flavors will continue to come together as it sits, so it will taste even better the next day!

If you prefer a chunky barbecue sauce (like me!), serve as is. If you prefer a smooth sauce, run the sauce through fine mesh sieve.

Serve with the above brisket recipe, chicken, fries – this sauce will taste amazing with pretty much anything!