Brisket Bun, Pickled Red Chilli Recipe

Prep the brisket

Pat the brisket dry with paper towels. Trim excess fat leaving a thin fat cap (about 3-5 mm) to keep meat moist.

Make the rub

Combine kosher salt, coarse black pepper, smoked paprika, garlic powder and onion powder in a bowl. Rub olive oil over the brisket then evenly coat the entire surface with the dry rub, pressing it into the meat.

Low-and-slow cook

Preheat your smoker (or oven) to 120°C (250°F). Place the brisket fat-side up on the smoker rack. Smoke until internal temperature reaches 90°C (195°F) — this typically takes about 6–8 hours for a 2 kg brisket, depending on equipment. If using an oven, place brisket in a roasting tray and add 100–150 ml beef stock to the tray for moisture.

Texas crutch (optional)

When the brisket hits 70–75°C (160–170°F) and the bark is set, wrap it tightly in foil with 300–500 ml beef stock to accelerate cooking and keep moist. Return to heat until internal temp reaches 90°C (195°F).

Rest and shred

Remove brisket from heat and let it rest, still wrapped, for at least 1 hour (up to 2 hours). Unwrap and slice against the grain for steak-like slices, or pull apart with forks into shredded pieces. Reserve any juices from the foil; skim fat and mix some of the juices back into shredded brisket to keep it moist.

Combine rice vinegar, water, sugar and salt in a small saucepan. Heat gently, stirring until the sugar and salt dissolve. Remove from heat and let cool 2 minutes.

Place sliced chilies, smashed garlic clove and peppercorns into a clean jar. Pour the warm vinegar mixture over the chilies, making sure they are fully submerged. Seal and let cool to room temperature. Refrigerate at least 30 minutes before using; for best flavor, refrigerate 2–12 hours. Keep refrigerated up to 2 weeks.

Prepare quick slaw by tossing shredded cabbage and carrot with 2–3 tbs mayonnaise, a pinch of salt and a squeeze of lime if available. Set aside.

Toast the buns: heat a skillet or griddle over medium heat. Butter the cut sides of the buns and toast until golden, about 1–2 minutes per side.

Warm the brisket: gently reheat sliced or shredded brisket in a skillet with a splash (2–3 tbs) of reserved brisket juices or beef stock over medium heat until hot. If using finishing sauce, stir 1–2 tbs into the warmed brisket to glaze lightly.

Assemble the buns: spread mayonnaise (or a mayo + hot sauce mix) on the base bun. Pile warm brisket onto the bun, top with a spoonful of quick slaw, several rings of pickled red chilli, and fresh coriander leaves. Cap with the top bun and press lightly.

Serve: arrange on a platter and serve immediately while brisket is warm. Offer extra pickles, hot sauce or finishing sauce at the table.

Whisk together hoisin, soy, sesame oil and lime juice in a small bowl. Taste and adjust — add a teaspoon of water to loosen if too thick. Use 1–2 tablespoons to glaze warm brisket during reheating or pass on the side.