Bbq Bowl Recipe

Prep and season

Preheat oven or smoker to 275°F (135°C). Pat the brisket dry. In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder and onion powder. Rub the oil over the brisket then evenly coat with the spice blend.

Smoke or roast

If using a smoker: place brisket fat-side up and smoke at 225–275°F until internal temperature reaches 195–205°F (about 6–8 hours for 2 lb; time varies). If using oven: place brisket in a roasting pan with 1 cup beef broth or water, cover tightly with foil and roast at 275°F until tender (about 3–4 hours).

Rest and shred

Once the brisket reaches target tenderness, remove from heat and let rest, covered, for 20–30 minutes. Using two forks, shred the brisket into bite-sized pieces.

Finish with BBQ sauce

Transfer shredded brisket to a medium saucepan over low heat. Add 1 cup of your favorite BBQ sauce and gently warm, stirring to coat. If mixture seems dry, add a few tablespoons of reserved pan juices or water. Keep warm until assembly.

Preheat oven to 425°F (220°C). Toss cubed sweet potatoes with olive oil, smoked paprika, kosher salt and black pepper on a rimmed baking sheet. Spread in a single layer and roast 20–25 minutes, turning once, until tender and lightly caramelized. Keep warm.

In a large bowl combine shredded cabbage, grated carrot and sliced red onion. In a small bowl whisk together apple cider vinegar, mayonnaise, honey, Dijon mustard, salt and black pepper. Pour dressing over the vegetables and toss to combine. Taste and adjust seasoning. Refrigerate until ready to serve; slaw can be made 1–2 hours ahead to let flavors meld.

Preheat oven to 400°F (200°C). In a bowl whisk together cornmeal, flour, baking powder, salt and sugar. In a separate bowl whisk buttermilk, egg and melted butter. Pour wet ingredients into dry and stir until just combined (do not overmix). Grease an 8-inch skillet or an 8x8 baking dish and pour batter in. Bake 15–20 minutes until golden and a toothpick comes out clean. Cool slightly, then cut into squares or wedges.

Divide warm roasted sweet potatoes among 4 bowls (or 3 larger bowls) as the base.

Top each bowl with 4–6 oz (about 115–170 g) of shredded BBQ brisket per serving, dividing brisket evenly.

Add a generous scoop (about 3/4 cup) of slaw to each bowl for crunch and acidity.

Place a wedge or piece of warm cornbread on the side of each bowl or crumble a piece over the top.

Drizzle extra BBQ sauce over the brisket, sprinkle with chopped cilantro or parsley and serve with a lime wedge to squeeze over the slaw if desired.

Serve immediately while brisket and sweet potatoes are warm and cornbread is slightly warm.