OK. Bourbon Glaze. The simplicity is what makes it in my opinion. I can mix up a gallon of this in 20 minutes ..... literally.
Here's the deal .... to me, and in my experience, the best "recipes" are those with no set formula. Thus, this Bourbon Glaze formula.
Build it up slowly. Let's assume I am mixing up about 12 oz before simmer down (33% at least) - usually enough for "true" burnt ends off a 15lb pre-cooked brisket.
1. Base is 2-3 oz of the Aus Jus from the brisket (hopefully you have some!) If not, no problem.
2. 1/2 - 1 tsp beef base
3. 3 - 4 tsp tomato paste to personal preference
4. 1 tblsp butter - any kind of butter ( we use a "light butter" which is 1/2 water)
5. 7 oz 100% Apple Juice
6. 3-4 oz of your fav Bourbon (Kentucky, please) :-)
7. BIG handful of Brown Sugar - more if you want it sweeter, of course
8. Chipolte seasoning to taste - be careful because when it meets Bourbon all hell can break loose!
Note: No salt, no pepper. The beef base covers the salt and the Chipolte covers the pepper.
Simmer down 15-20 min to 2/3 of what is in the pan until it is not quite a glaze but close. Add/change/tweak flavors to preference. More Bourbon = more bite. The Chipolte really works well with the Bourbon. You want this sauce to be all about the Bourbon "bite" and how it interacts with the Brown Sugar and Chipolte.
Pour over burnt ends in foil and
triple wrap those babies. I leave my burnt ends in the smoker at 250-275 for at least an hour ..... and the sauce will become like a sticky glue. It is the last thing I serve as a teaser before we eat. With this method they should melt - literally - in your mouth.
This past weekend my better half asked me is we could take this sauce to bed with us.
Of course, dear.
Just for the record, it's quite good "room temp".
Good luck with it. I hope you all like it.
PS For Pork cuts, throw in a little cinnamon and ground all spice. Yum. And it works VERY well on spatchcock bird as well (as a glaze at the very end of the smoke).