Smoked Brisket Banh Mi Recipes

THE BEST SMOKED BRISKET RECIPE

Steps:

• The night before you cook your brisket removed the thick fatty areas and score the meat so that it can absorb the rub.
• In a small bowl, combine the garlic salt, pepper, chili powder, brown sugar and smoked paprika and generously massage it over all sides of the brisket. Place it in a shallow dish, cover and refrigerate overnight or for at least 8 hours.
• Prepare your smoker to 225 degrees F. Set the meat out and allow it to come to room temperature.
• Once the grill comes to a steady temperature for at least 15 minutes, add the wood chips.
• Put your brisket on the smoker and let smoke for 5 hours or until the internal temp reaches 170 degrees F.
• Right before the 5 hours is up, combine the glaze ingredients of brown sugar and apple juice.
• Once the brisket hits an internal temperature of 170 degrees, remove it from the grill and place it in a metal baking dish. Drizzle the glaze over top of the brisket and cover with foil. Put it back into the smoker.
• Cook the brisket for an additional 2 hours or until the internal temp of the thickest section has reached 190 degrees F.
• Once you remove the brisket from the smoker, continue to cover and let rest for 30 minutes.
• When ready to serve, cut against the grain into 1/4" slices.

SMOKED BRISKET

Steps:

• Trim the excess fat from the brisket and trim to a uniform thickness to ensure even cooking.
• Sprinkle the Lotta Bull BBQ Red Dirt Championship BBQ Seasoning all over the meat, making sure to evenly coat the entire brisket, and gently rub into the meat. Cover with aluminum foil and let sit out on the counter for 1 hour to allow the seasoning to penetrate.
• Preheat a grill or smoker to 300 degrees F.
• Place the brisket on the grill or in the smoker, and cook over indirect heat until tender, 4 to 5 hours. Cover and let rest for 15 minutes before slicing and serving.
• Combine the salt, granulated sugar, garlic salt, smoked paprika, brown sugar, black pepper and cumin in a bowl and mix until well blended.

SMOKED BRISKET BANH MI

Steps:

• Preheat a smoker to 225 degrees F. (See Cook's Note)
• Mix together the brown sugar, salt, cumin, granulated garlic, paprika, chili powder, onion powder, cayenne, black pepper and white pepper in a large bowl.
• Trim the brisket so about 1/4-inch of fat remains. Apply the rub generously on all sides of the brisket, massaging it into the meat. Smoke the brisket until the internal temperature reaches approximately 155 degrees F, 4 to 5 hours depending on size.
• Remove the brisket from the smoker and wrap in 2 layers of plastic wrap, followed by 1 layer of foil and a final layer of plastic wrap. Place in a roasting pan and continue cooking in an oven or smoker at 190 degrees F until very tender, another 16 to 18 hours. The brisket will be too tender to slice. Let cool, then refrigerate for 24 hours.
• Slice the brisket into 1/2-inch-thick slices, preferably from the lean side, and place in the Lemongrass Marinade for at least 4 hours or up to overnight.
• To build the sandwiches, spread some sriracha mayonnaise on the inside of the baguettes. Place some jalapenos on the bottom half of the bread and top with some brisket, scallions, pickled daikon and carrots, cucumber and cilantro.
• Mix together the sugar, cola, lemongrass, black pepper, fish sauce, salt, peanut oil, sesame oil, garlic and shallots in a large bowl.
• Mix together the vinegar, sugar and salt in a bowl and stir until dissolved. Add the carrots and daikon and stir. Refrigerate overnight.