Capital City BBQ: Smoked Brisket Banh Mi

Capital City BBQ: Smoked Brisket Banh Mi

Visit Food Network for the Capital City BBQ: Smoked Brisket Banh Mi Recipe

Check out Capital City BBQ and come back to see my experience making this recipe.

Ingredients:

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

Lemongrass Marinade:

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 

Pickled Daikon and Carrots:

1 cup white vinegar

1/2 cup granulated sugar 

1 tablespoon salt 

1/2 cup grated carrots 

1/2 cup grated daikon 

Directions:

If you're looking to make the perfect brisket for your next barbecue, here's a great recipe for you! First, preheat your smoker to 225 degrees F. In a large bowl, mix together brown sugar, salt, cumin, granulated garlic, paprika, chili powder, onion powder, cayenne, black pepper, and white pepper. Trim the brisket and apply the rub generously on all sides, massaging it into the meat. Smoke the brisket until the internal temperature reaches approximately 155 degrees F. Once it reaches this temperature, wrap it in plastic wrap, followed by foil and another layer of plastic wrap. Place it in a roasting pan and continue cooking in an oven or smoker at 190 degrees F until very tender, another 16 to 18 hours. Slice the brisket into 1/2-inch-thick slices and marinate in the Lemongrass Marinade for at least 4 hours or up to overnight. To build the sandwiches, spread sriracha mayonnaise on the baguettes and add jalapenos, brisket, scallions, pickled daikon and carrots, cucumber, and cilantro. Enjoy!