Ingredients
- 1 brisket flat
- 1/4 cup yellow mustard
- 1 cup barbecue rub
- 1 cup beef stock
- 4 (12-inch) hoagie rolls
- 2 tablespoons salted butter
- 1 cup barbecue sauce
- mayonnaise
- pickled red onions
- sliced jalapeños
- dill pickle slices or fried dill pickles slices
- coleslaw
- hash browns or shoestring fries
- American cheese
Chef notes
This recipe blends barbecue and my New Orleans roots all into one sandwich! I love the freedom to be creative and add layers of fun garnishes to make it my own.
Technique tip: To cook faster, cut brisket into cubes and cook.
Swap option: Chuck roast can be used instead of brisket. Leidenheimer or French bread can also be used.
Preparation
For the brisket:
1.Preheat smoker or oven to 250 F.
2.Pat dry brisket flat on both sides. Cover in a light layer of mustard. Cover in a generous amount of rub on both sides. Place brisket flat in oven or on a preheated smoker.
3.Remove brisket flat when it reaches an internal temperature of 170 F, wrap in foil and pour beef stock into foil. Seal up the edges and place brisket back on smoker or oven until fork-tender or until a meat thermometer reads 207 F.
4.Lightly coat the inside of each hoagie roll with butter and toast until golden brown.
5.Remove brisket flat from foil and use forks to shred the brisket and mix in the barbecue sauce.
To serve:
Assemble your po'boy by spreading mayo on hoagie rolls and layering on brisket and garnishes.
