j biesinger
TVWBB Platinum Member
A group of friends and I decided to do a little collaborative cooking and make a brisket banh mi. I contributed the brisket and followed the recipe out of the Fatty Cue/Crab cookbook: Eat With Your Hands. The recipe in the book is called "Fatty Brisket" and had an interesting mix of SE Asian flavors that I thought would go well with the banh mi.
mise en place
I did a couple minor mods to the recipe including: putting the dry rub over the wet rub (instead of the reverse), and I only made a tiny fraction of the dry rub recipe and only used a tiny fraction of that (the recipe calls for 2 cups of chilies, 2 cups of black pepper, and 1.5 cups of salt, which seemed like a ton and all heat)
I started the fire around 11 pm and the brisket was on not long after. Things settled enough to let the stoker take over around 12:30 am. After a few temp alarms during the night, I woke up to this
By 11 am, I could tell, despite trying to hold temps below 230*, some parts were cooking faster than others and starting to dry out, so I wrapped for about an hour, and then it rested in a cooler until showtime
A little pregame snack prepped by my wife and me
gratuitous slicing shots
save for the burnt ends, she was plenty tender and moist. The rub really bugged me because it was just too much pepper. On it's own, it was a hair too much, but in the sandwich, it was fine.
Other components were: excellent Vietnamese baguettes (hot out of the oven), a Vietnamese spiced pork pate, pickled carrots, srirachi mayo, and a sweet cilantro sauce
all in all, it was one amazing sandwich
mise en place
I did a couple minor mods to the recipe including: putting the dry rub over the wet rub (instead of the reverse), and I only made a tiny fraction of the dry rub recipe and only used a tiny fraction of that (the recipe calls for 2 cups of chilies, 2 cups of black pepper, and 1.5 cups of salt, which seemed like a ton and all heat)
I started the fire around 11 pm and the brisket was on not long after. Things settled enough to let the stoker take over around 12:30 am. After a few temp alarms during the night, I woke up to this
By 11 am, I could tell, despite trying to hold temps below 230*, some parts were cooking faster than others and starting to dry out, so I wrapped for about an hour, and then it rested in a cooler until showtime
A little pregame snack prepped by my wife and me
gratuitous slicing shots
save for the burnt ends, she was plenty tender and moist. The rub really bugged me because it was just too much pepper. On it's own, it was a hair too much, but in the sandwich, it was fine.
Other components were: excellent Vietnamese baguettes (hot out of the oven), a Vietnamese spiced pork pate, pickled carrots, srirachi mayo, and a sweet cilantro sauce
all in all, it was one amazing sandwich
