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 ...
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