14 Hour Brisket Recipe
char sui plantains, peanut slaw, spicy Jackson sauce
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Ingredients
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Brisket and Accompaniments
Method
Cooking Instructions
- 1
Prepare the Brisket
In a bowl, mix brown sugar, paprika, garlic powder, onion powder, black pepper, and salt. Rub this mixture all over the brisket and let it marinate for at least 2 hours, preferably overnight.
- 2
Slow Cook the Brisket
Preheat your smoker or oven to 225°F (107°C). Place the brisket in the smoker/oven, and add liquid smoke to the cooking environment. Cook for about 14 hours or until the internal temperature reaches 195°F (90°C).
- 3
Prepare the Peanut Slaw
In a large bowl, combine shredded cabbage and carrots. In a separate bowl, mix mayonnaise, rice vinegar, and sriracha. Pour the dressing over the slaw, add chopped peanuts, and mix well.
- 4
Fry the Plantains
Peel and slice the plantains into thick diagonal slices. Heat vegetable oil in a skillet over medium heat. Fry the plantains until golden brown on both sides. Remove and drain on paper towels.
- 5
Make the Jackson Sauce
In a small bowl, combine ketchup, soy sauce, and hot sauce. Mix well and adjust the seasoning to taste.
- 6
Serve
Slice the brisket and serve with fried plantains, peanut slaw, and drizzled Jackson sauce.