BBQ 3-Way, as served by Lucius Q, located in Cincinnati, Ohio - as seen on Diners Drive-Ins and Dives, Season 37.
Recipe courtesy of Lucius Q

Lucius Q BBQ 3-Way

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  • Level: Intermediate
  • Total: 15 hr 50 min
  • Active: 45 min
  • Yield: 10 servings


Smoked Brisket:

Brisket Chili:


Special equipment:
a smoker
  1. For the brisket: Preheat a smoker to 235 degrees F.
  2. Rub the brisket with equal parts salt and pepper. Smoke until it reaches an internal temperature of 203 degrees F, 12 to 14 hours.
  3. For the brisket chili: Heat the oil in a Dutch oven. Add the peppers and onions and sweat. Meanwhile, mix together the chili powder, cumin, granulated garlic, dry mustard, paprika, sugar, black pepper, cayenne and oregano in a bowl. Add the spices, bay leaves and tomato paste to the vegetables. Cook on low for 30 minutes. Add the marinara sauce, tomatoes, black beans and 1 quart water. Add the chicken base and bring to a boil. Reduce the heat and simmer for 1 hour.
  4. Dice 1 1/4 pounds brisket (save the remaining brisket for another use). Add the brisket and sriracha, then return to a boil. Stir the cornstarch into 1 1/2 cups water, then add the slurry to the sauce and cook until the thickness is to your liking.
  5. Plate the pasta, then ladle the brisket chili on top. Top with the shredded Cheddar.