Brisket Po' Boy
- Level: Advanced
- Total: 1 day 6 hr 50 min (includes brining and resting time)
- Active: 1 hr 20 min
- Yield: 15 to 20 servings
- Level: Advanced
- Total: 1 day 6 hr 50 min (includes brining and resting time)
- Active: 1 hr 20 min
- Yield: 15 to 20 servings
Ingredients
Smoked Brisket:
Smoky Sauce:
Rice Dressing:
Po' Boy:
Directions
Special equipment:
a smoker; an immersion blender- For the smoked brisket: Stir together the salt, sugar, paprika, cayenne, black pepper, granulated garlic and chili powder in a bowl. Allow to sit overnight for the best flavor profile.
- Rinse off the brisket completely and pat dry. Coat thoroughly with the rub, making sure to fully coat on all sides. (Reserve 1/4 cup rub for the smoky sauce.) Refrigerate overnight to allow for dry brine; this will give time to let the seasoning infuse into the brisket.
- Cooking times will vary based on your smoker, but we use a convection smoker and smoke for 12 hours at 225 degrees F. When we first learned to smoke meats, it was by my grandfather and he taught us to build a big fire on the side and to maintain the temperature in the smoker that was built from 3 oil drums welded together by shoveling in coals from the bottom of the fire. When your brisket reaches your desired level of tenderness, wrap in plastic wrap, deli paper or foil and allow to rest for 2 to 3 hours before slicing and serving.
- For the smoky sauce: Combine the hot water, ketchup, brown sugar, Worcestershire sauce, tomato paste, molasses, onion powder, liquid smoke, cider vinegar, garlic powder, pineapple juice, chili powder, black pepper, garlic salt, Cajun seasoning, all-purpose seasoning, bay leaves and 1/4 cup rub in a large stockpot. Mix thoroughly with an immersion blender until smooth. Cook at a low simmer, stirring every 15 minutes, until it reduces by half, 75 to 90 minutes. Best if allowed to sit overnight in the refrigerator.
- For the rice dressing: This recipe is best made in a heavy stockpot or preferably a cast-iron Dutch oven. I always use cast iron when it's available because of the fantastic heat distribution and retention. Sauté the butter, onion, peppers, Worcestershire, meats and ribs first, allowing the vegetables to sweat and the meat to soften, 5 to 7 minutes. Add the garlic and cook for another minute or so. Add the hot water, seasonings and bay leaves, then bring to a low boil, allowing to boil for 20 minutes. This will create a strong stock which will bring fantastic flavor to your rice.
- Add the rice, then bring back to a boil; stir, cover, reduce the heat to a simmer and allow to cook for 15 to 20 minutes. Remove from the stove, then stir and allow the rice to steam to al dente or the desired texture. Remove the bones.
- For the brisket po’boy: Slice the smoked brisket. Make a sandwich on French bread and dress with pickles, onions, lettuce, tomatoes and jalapeños. Add smoky BBQ sauce. Pair with the Cajun rice dressing.
