Whiskey and Brisket

By Wednesday, July 20, 2016 2 Permalink

Westland Distillery and Rain Shadow Meats Whiskey and Brisket Collaboration - image credit: @josiahmichael

I’m back with another rooftop collaboration and this time it was all about whiskey and brisket. If you missed the last collaboration featuring pizza and wine, be sure to check it out here. This particular photoshoot was with Westland Distillery, an American single malt whiskey distillery in Seattle, WA.

Our day started with a visit to Melrose Market (which you can read about here), and ended with us going to town on some brisket provided by Rain Shadow Meats to pair with the whiskey. Rain Shadow Meats provided cook Matt Broussard with the brisket earlier over the weekend, which he slow cooked into a beautiful dish with strawberry vinegar BBQ sauce and pickled veggies and jalapeños. Though I’ll admit I’m still a whiskey novice and it is not my go-to drink, Westland Whiskey made a nice complement to the smokey meat and briny goodness. Be sure to check out his recipe for South Texas Smoked Brisket at the bottom of this post.

Westland Distillery and Rain Shadow Meats Whiskey and Brisket Collaboration - image credit: @josiahmichael

The coolest part of collaborations like this one is that it brings together a bunch of creative people, brands, and small businesses to create a photoshoot that is really beautiful but still feels and looks natural. Everyone is using their natural abilities. And while there are brands and small businesses represented, the end result feels really organic. Probably because we’re all having a good time!

That said, a lot of time goes into photoshoots like these and thankfully everyone is very patient. It helps that we know we’ll eventually be rewarded with yummy food and drink. I think this is one way we creatives can really help smaller local brands with some gorgeous shots and supportive, but completely real, social media about the event, the products, and our fellow collaborators. We’re really passionate about these products and want to spread the word about them so others can enjoy them too.

Westland Distillery and Rain Shadow Meats Whiskey and Brisket Collaboration - image credit: @josiahmichael

Westland Distillery and Rain Shadow Meats Whiskey and Brisket Collaboration - image credit: @josiahmichael

Westland Distillery and Rain Shadow Meats Whiskey and Brisket Collaboration - image credit: @josiahmichael

Westland Distillery and Rain Shadow Meats Whiskey and Brisket Collaboration - image credit: @josiahmichael

Westland Distillery and Rain Shadow Meats Whiskey and Brisket Collaboration - image credit: @josiahmichael

Here are the collaborators and brands involved

Photography: Josiah Michael – @josiahmichael of Josiah Michael Photography

Cook: Matt Broussard – @acooknamedmatt 

Styling: Kaleb Norman James – @kalebnormanjames

Collaboration Organizer: Esther Maria Swaty – @uncommoncartography – Check out my post about her and creative coaching. 

Brisket provided by: Rain Shadow Meats

Whiskey: Westland Distillery

South Texas Smoked Brisket recipe courtesy of Matt Broussard - Westland Distillery and Rain Shadow Meats Whiskey and Brisket Collaboration - image credit: @josiahmichael

South Texas Smoked Brisket recipe courtesy of Matt Broussard

Ingredients:

• 1 tbsp mustard powder

• 1 tbsp onion powder

• 1 tbsp garlic powder

• 1/2 C brown sugar

• 1 C Chile Powder

• 2 tbsp sweet paprika

• 1 tbsp black pepper

• salt to taste

• 1 smoker/ bbq pit

• 1 whole brisket

Combine all ground ingredients and salt to taste. Rub on brisket generously and let sit overnight in fridge. Start your wood fire on one side of your grill. Cook brisket on other side of grill making sure not on direct heat, and fat side up. Keep the lid on and make sure to maintain a heat of 180°F-200°F.

This cooking process should take around ten hours or until brisket reaches an internal temp of 200°F. You may also use a smoker box for a propane grill while following the same process and temps. Slice and finish with salt.

Do Ahead

If you’d like to prepare in advance… Smoke until internal temp reaches 160°F (about six hours). Cool uncovered in fridge. Wrap tightly with aluminum foil and bring up slow in a 250°F pre-heated oven until brisket reaches internal temp of a juicy 200°F.

 

 

image credit: @josiahmichael of Josiah Michael Photography

  • I read this post a few times. Then made Adam read it. And every time it just makes me so damn hungry! But I think I’ve got Adam convinced to smoke a brisket once the weather isn’t so dang humid and miserable

    • haha I like that you made Adam read it. It really was a wonderful time. Make sure that brisket cooks for a long time!