The Brandon Brisket Recipe

Prep and season

Trim excess fat from the brisket and cut into roughly 1.5–2-inch cubes. Pat dry with paper towels. In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika and brown sugar. Toss brisket cubes with vegetable oil, then rub the dry seasoning mix evenly over all pieces.

Cook low and slow (oven or smoker)

Preheat smoker to 250°F (or oven to 275°F if not using smoker). Arrange seasoned brisket cubes on a wire rack over a sheet pan (for oven) or directly on smoker grates. Place a water pan nearby to maintain moisture. Cook until internal temperature reaches about 200°F and cubes are tender, roughly 2.5–3 hours in a 250–275°F environment, checking every 30–45 minutes. If using oven, spritz with apple juice every 30–45 minutes to keep moist.

Caramelize in sauce

When cubes are tender, transfer them into an aluminum pan. Toss with the BBQ sauce and remaining brown sugar (if desired). Increase smoker/oven heat to 325–350°F. Return the pan and cook another 20–30 minutes until sauce is tacky and edges are caramelized, stirring once halfway through. Remove and rest five minutes.

Prepare vegetables

If using fresh shredded potatoes, rinse to remove starch, then squeeze dry in a clean towel. Dice onions and bell peppers to small, even pieces.

Cook hashbrowns

Heat a large skillet over medium-high heat. Add vegetable oil and 1 tablespoon butter. When shimmering, add shredded potatoes in an even layer. Press gently with a spatula and let cook undisturbed 5–7 minutes until a golden crust forms. Flip sections and add remaining 1 tablespoon butter to brown the other side for 4–5 minutes. Reduce heat to medium and stir to break up crust into bite-sized cubes.

Add peppers & onions

Push hashbrown slightly to make space and add diced onion and bell peppers. Sauté 4–5 minutes until softened and slightly caramelized. Stir everything together, season with salt and black pepper to taste, and transfer to a warm serving plate. Keep warm while finishing other components.

Whisk together mayonnaise, Sriracha, lemon juice, smoked paprika, honey and salt in a small bowl until smooth. Taste and adjust heat or acidity as desired. Refrigerate until ready to use. Portion about 1 tablespoon per serving to finish.

Poach eggs (stovetop)

Fill a medium saucepan with 8–10 cups water, bring to a gentle simmer (small bubbles). Add white vinegar. Crack each egg into a small cup. Create a gentle whirlpool with a spoon, slip one egg into the center and cook 3 minutes for soft-poached whites with runny yolk (3¼–3½ minutes if your eggs are larger). For four eggs, poach in two batches to avoid crowding. Remove with a slotted spoon and drain on paper towels.

Assemble the dish

Divide the cubed hashbrowns onto two plates (about 1.5 cups per plate). Top each bed of hashbrowns with a generous portion of brisket burnt ends (about 1 cup per plate). Place two soft-poached eggs on top of the brisket. Drizzle 1 tablespoon spicy aioli over each plate, sprinkle chopped chives or green onions, and add a few drops of hot sauce if desired. Serve immediately so eggs stay runny and brisket is warm.