Ingredients
For the slaw:
- 16 ounce green cabbage, thinly sliced or shaved
- 6 ounce purple cabbage, thinly sliced or shaved
- 6 ounce carrots, peel, thin cut or julienne
- 16 ounce heavy cream
- 4 ounce cider vinegar
- 8 ounce white sugar
- 1/2 ounce light molasses
For the Southern belle sauce:
- 16 ounce green cabbage, thinly sliced or shaved
- 6 ounce purple cabbage, thinly sliced or shaved
- 6 ounce carrots, peel, thin cut or julienne
- 16 ounce heavy cream
- 4 ounce cider vinegar
- 8 ounce white sugar
- 1/2 ounce light molasses
- 8 ounce cider vinegar
- 6 ounce ketchup
- 1 1/4 ounce salt
- 4 1/2 ounce white sugar
- 4 1/2 ounce light molasses
- 4 1/2 ounce honey
- 3/4 ounce soy
- 1/4 ounce dry mustard
- 1/4 ounce chili powder
- 1/4 ounce red pepper flakes
For the cornbread batter:
- 16 ounce green cabbage, thinly sliced or shaved
- 6 ounce purple cabbage, thinly sliced or shaved
- 6 ounce carrots, peel, thin cut or julienne
- 16 ounce heavy cream
- 4 ounce cider vinegar
- 8 ounce white sugar
- 1/2 ounce light molasses
- 8 ounce cider vinegar
- 6 ounce ketchup
- 1 1/4 ounce salt
- 4 1/2 ounce white sugar
- 4 1/2 ounce light molasses
- 4 1/2 ounce honey
- 3/4 ounce soy
- 1/4 ounce dry mustard
- 1/4 ounce chili powder
- 1/4 ounce red pepper flakes
- 24 ounce white cornmeal (self-rising)
- 32 ounce buttermilk (whole fat!)
- 5 ounce lard or bacon grease
- 1/2 ounce coarse black pepper
- 1 ounce egg
- 2 ounce melted butter
For the beef brisket:
- 16 ounce green cabbage, thinly sliced or shaved
- 6 ounce purple cabbage, thinly sliced or shaved
- 6 ounce carrots, peel, thin cut or julienne
- 16 ounce heavy cream
- 4 ounce cider vinegar
- 8 ounce white sugar
- 1/2 ounce light molasses
- 8 ounce cider vinegar
- 6 ounce ketchup
- 1 1/4 ounce salt
- 4 1/2 ounce white sugar
- 4 1/2 ounce light molasses
- 4 1/2 ounce honey
- 3/4 ounce soy
- 1/4 ounce dry mustard
- 1/4 ounce chili powder
- 1/4 ounce red pepper flakes
- 24 ounce white cornmeal (self-rising)
- 32 ounce buttermilk (whole fat!)
- 5 ounce lard or bacon grease
- 1/2 ounce coarse black pepper
- 1 ounce egg
- 2 ounce melted butter
- 10 pound (approximately) whole brisket (recipe appears separately below)
- 24 ounce beef rub (recipe also appears below)
For the rub:
- 16 ounce green cabbage, thinly sliced or shaved
- 6 ounce purple cabbage, thinly sliced or shaved
- 6 ounce carrots, peel, thin cut or julienne
- 16 ounce heavy cream
- 4 ounce cider vinegar
- 8 ounce white sugar
- 1/2 ounce light molasses
- 8 ounce cider vinegar
- 6 ounce ketchup
- 1 1/4 ounce salt
- 4 1/2 ounce white sugar
- 4 1/2 ounce light molasses
- 4 1/2 ounce honey
- 3/4 ounce soy
- 1/4 ounce dry mustard
- 1/4 ounce chili powder
- 1/4 ounce red pepper flakes
- 24 ounce white cornmeal (self-rising)
- 32 ounce buttermilk (whole fat!)
- 5 ounce lard or bacon grease
- 1/2 ounce coarse black pepper
- 1 ounce egg
- 2 ounce melted butter
- 10 pound (approximately) whole brisket (recipe appears separately below)
- 24 ounce beef rub (recipe also appears below)
- 9 ounce brown sugar
- 8 ounce kosher salt
- 6 1/2 ounce garlic salt
- 6 1/2 ounce sugar
- 2 1/2 ounce paprika
- 2 ounce lemon pepper
- 1 ounce chili powder
- 1/2 ounce black ground pepper
- 1/2 ounce cayenne pepper
- 1 1/2 ounce mustard
Preparation
Baking Directions:
To prepare the slaw:Mix all the slaw ingredients up!To prepare the sauce:Mix all the sauce ingredients together.
To prepare the cornbread:Drop scoop of 1/3 cup cornbread batter onto a 375-degree griddle.
Cook for 2.5 minutes and flip.
Brush with butter and cook for another 1.5 minutes.
Serve in a pancake shape.
To make the brisket:Rub the brisket with the rub.
Smoke at 220 degrees for 14-16 hours.
Trim fat cap off and slice.
To build the tacos:Take a flat slice of cornbread, add slaw, sauce and brisket, and eat it like a taco or a moo shu chicken.
