Blueberry Brisket Sandwich
Canned BlueberriesFresh BlueberriesSavory Center of Plate
- Prep Time: 1 hour
- Cook Time: 16 hours for smoking brisket
- Portions: 24
Ingredients
Blueberry Smoked Brisket
- 15 pounds brisket
- 1 cup blueberry powder
- 3/4 cup kosher salt
- 3/4 cup coarsely ground black pepper
Final Assembly Ingredients
- 24 brioche buns, toasted
- 4 1/2 cups blueberry Texas BBQ sauce
- 18 cups blueberry smoked brisket
- 6 cups blueberry carrot slaw
Blueberry Texas BBQ Sauce
- 3 3/4 cup ketchup
- 9 ounces water
- 9 ounces distilled white vinegar
- 3 ounces dark brown sugar
- 2 tablespoons Worcestershire sauce
- 2 1/4 tablespoons chili powder
- 2 1/4 tablespoons ground cumin
- 3 1/4 tablespoons kosher salt
- 2 1/4 teaspoons coarsely ground black pepper
- 1 3/4 cup canned blueberries, drained
Blueberry Poppyseed Dressing
- 2 cups plain fat-free Greek yogurt
- 3/4 cup blueberries
- 2 tablespoons fresh mint, chiffonade cut
- 2 tablespoons clover honey
- 2 tablespoons poppyseeds
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon ground cayenne pepper
Blueberry and Rainbow Carrot Slaw
- 2 cups shredded Napa cabbage, core removed
- 1 cup shredded red cabbage, core removed
- 1/4 cup shredded carrots
- 1/10 cup red onion, julienne on mandoline
- 1/4 cup chives, cut on 1 inch bias
- 1 1/2 cups fresh blueberries
- 2 cup blueberry poppyseed dressing
Instructions
Blueberry Smoked Brisket
- Place brisket on a full-size sheet tray.
- Season on all sides with salt and pepper mix and blueberry powder.
- Place in smoker for 16 hours at 200°F.
- Remove brisket from smoker, wrap in bbq paper and hold warm at 140 degrees in an alto sham.
- Slice as needed.
Final Assembly Instructions
- To assemble each sandwich: 1 brioche heel, 3/4 cup (6 ounces) of blueberry smoked brisket, 3 tablespoons of blueberry Texas BBQ sauce, 1/4 cup blueberry carrot slaw, 1 brioche crown
Blueberry Texas BBQ Sauce
- Add all ingredients to a heavy-bottomed pan.
- Place the heavy-bottomed pan onto a range stove over low heat to combine for roughly 3 minutes stirring slowly.
- Remove the heavy-bottomed pan from the heat once the ingredients have warmed and formed a viscous sauce.
- Add canned blueberries and gently stir to combine.
- Cool sauce to room temperature then pour into a container and cover tightly. Label and date.
- Store sauce in the refrigerator for up to a month.
Blueberry Poppyseed Dressing
- In a blender, blend all ingredients until smooth. Transfer dressing into a resealable container.
- Cover, label, date, and place in the refrigerator.
- Cut and mix all ingredients in a stainless steel mixing bowl.
- Transfer slaw to a 1 gallon container.
- Cover, label, date and place in walk-in refrigerator.
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