Recipe courtesy of Lucius Q
Lucius Q BBQ 3-Way
- Level: Intermediate
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1623
- Total Fat
- 119
- Saturated Fat
- 46
- Carbohydrates
- 36
- Dietary Fiber
- 6
- Sugar
- 5
- Protein
- 97
- Cholesterol
- 473
- Sodium
- 1423
- Total: 15 hr 50 min
- Active: 45 min
Ingredients
Smoked Brisket:
One 10- to 12-pound brisket
Salt and ground black pepper
Brisket Chili:
1/4 cup oil
1 red bell pepper
1/2 yellow onion
1/8 cup plus 1 1/2 teaspoons chili powder
4 1/2 teaspoons ground cumin
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons dry mustard
1 1/2 teaspoons paprika
1 1/2 teaspoons sugar
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon oregano
2 bay leaves
1/2 ounce tomato paste
6 tablespoons marinara sauce
1 cup diced tomato
1 cup black beans
2 ounces chicken base
1/2 ounce sriracha
1/2 cup cornstarch
4 ounces dried spaghetti, cooked
Shredded Cheddar, for serving
Directions
Special equipment:
a smoker- For the brisket: Preheat a smoker to 235 degrees F.
- Rub the brisket with equal parts salt and pepper. Smoke until it reaches an internal temperature of 203 degrees F, 12 to 14 hours.
- 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.
- 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.
- Plate the pasta, then ladle the brisket chili on top. Top with the shredded Cheddar.