Ingredients

1 teaspoon cayenne pepper

1 Tablespoon coarse salt

1/2 teaspoon freshly ground black pepper

1 1/2 - 4 lb. beef brisket, fat trimmed, scored with a knife on both sides

2 Tablespoons olive oil

1/2 pure maple syrup

1/2 cup Jack Daniels or other whiskey

2 Tablespoons brown sugar

1 Tablesppon tomato paste

juice of one orange

2 cloves garlic, minced

6 slices fresh ginger, thinly sliced - 1/16 inch thick

4 slices orante peel, 1/2 x 1/2 inch, careful to avoid bitter white pith when peeling

Preparation

  1. Trim fat from brisket. Score on both sides with a knife.
  2. Combine cayenne, salt, and black pepper. Rub all over brisket. Place in a gallon ziplock bag.
  3. Combine remaining ingredients. Blend to mix and pour over the brisket.
  4. Marinade for 2 hours or overnight.
  5. Tranfer to Crock-Pot and cook on high for 3 1/2 - 4 hours, or on low for 7-9 hours. Thinly slice across grain and serve with liquid spponed over brisket.