Smoked Brisket Banh Mi2017-03-01
- Yield : 6 to 8 sandwiches
Average Member Rating
(0 / 5)
0 People rated this recipe
- 1 cup brown sugar
- 4 tablespoons kosher salt
- 2 tablespoons ground cumin
- 2 tablespoons granulated garlic
- 2 tablespoons paprika
- 2 tablespoons chili powder
- 2 tablespoons onion powder
- 1/2 tablespoon cayenne
- 1/2 tablespoon black pepper
- 1/2 tablespoon white pepper
- One 8- to 10-pound brisket, untrimmed
- Lemongrass Marinade, recipe follows
- Sriracha mayonnaise, for spreading
- Six to eight 6-inch baguettes, sliced three-quarters of the way lengthwise
- Sliced jalapenos, for serving
- Scallions, sliced in thin 4-inch long slices, for serving
- Pickled Daikon and Carrots, for serving, recipe follows
- English cucumber, sliced in 5-inch-long, 1/2-inch-thick slices, for serving
- Fresh cilantro sprigs, for serving
- 1 cup granulated sugar
- 1/2 cup cola
- 1/2 cup minced lemongrass
- 3 tablespoons black pepper
- 3 tablespoons fish sauce
- 2 tablespoons kosher salt
- 1 tablespoon peanut oil
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 3 shallots, minced
- 1 cup white vinegar
- 1/2 cup granulated sugar
- 1 tablespoon salt
- 1/2 cup grated carrots
- 1/2 cup grated daikon
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.