Instructions: Preheat oven to 350 degrees. Using a sharp knife, lightly score the brisket in a cross-hatch pattern. Season with salt and pepper; set aside.

In a large heavy-bottomed Dutch oven, heat olive oil over medium-high heat. When oil is hot but not smoking, add brisket, and cook until well browned all over, 1 to 3 minutes per side. Remove, and set aside.

Add onions, carrots, and the soup. Return the brisket to the pot, and add 1 cup barbecue sauce and the whiskey. Cover, and transfer to oven. Cook until brisket is very tender, 3 to 3 1/2 hours. Transfer brisket to a platter; set aside. Discard liquid and vegetables.

Preheat a grill. Brush the brisket on one side with 1/4 cup of barbecue sauce. Place sauce-side down on grill. Cook until lightly charred, about 5 minutes. Brush second side with remaining 1/4 cup sauce. Turn, and cook until lightly charred, about 5 minutes. Remove from grill. Slice brisket against the grain 1/4-inch thick. Serve on a roll, topped with more barbecue sauce and cole slaw.

This recipe yields 8 to 10 servings.

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