The Listening Room recommends using a large cut of meat which is more tender and provides leftovers!
Ingredients
- 3 pounds brisket
- CB’s Dry Rub or your favorite meat rub CB’s BBQ Sauce or your favorite
- 1 large cabbage
- 1 carrot
- ¼ red onion
- 1 cup Duke’s Real Mayonnaise
- 2 teaspoons sugar
- 1 teaspoon celery seeds
- ½ teaspoon dill weed
- 2 tablespoons apple cider vinegar
- ½ teaspoon each onion and garlic powder
- 1 teaspoon chopped parsley
- 1 tablespoon kosher salt
- 2 tablespoons cracked black pepper
- Flour Tortillas
- Jalapenos (optional)
Preparation
1. To smoke brisket, set up your smoker with a combination of cherry and hickory wood at a temperature of 225 degrees. Rub brisket with a generous amount of Dry Rub 12 -24 hours ahead of cooking. Chill. Remove prepared brisket from refrigerator and let stand for two hours. Place brisket on smoker and slow smoke for approximately 1.5 hours per 1 pound ( a 10 pound brisket will take you 15 hours to cook) or until it reaches an internal temperature of 190 degrees. Remove from smoker; allow to rest 30 minutes. Slice or shred across the grain.
2. To prepare the Coleslaw, shred the cabbage into a large bowl. In the same bowl, shred the carrot and julienne the red onion. In a separate bowl, combine mayonnaise, sugar, celery seeds, dill, vinegar, onion powder, garlic powder, parsley, salt and pepper. Whisk well. Combine mayonnaise mixture with cabbage mixture, stirring well. Chill one hour.
