Recipe courtesy of Lucius Q
Lucius Q BBQ 3-Way
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- Level: Intermediate
- Total: 15 hr 50 min
- Active: 45 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1623
- Total Fat
- 119 g
- Saturated Fat
- 46 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 97 g
- Cholesterol
- 473 mg
- Sodium
- 1423 mg
- Level: Intermediate
- Total: 15 hr 50 min
- Active: 45 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1623
- Total Fat
- 119 g
- Saturated Fat
- 46 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 97 g
- Cholesterol
- 473 mg
- Sodium
- 1423 mg
Ingredients
Smoked Brisket:
Brisket Chili:
Directions
Special equipment:
a smoker- For the brisket: Preheat a smoker to 235 degrees F.
- Rub the brisket with equal parts salt and pepper. Smoke until it reaches an internal temperature of 203 degrees F, 12 to 14 hours.
- For the brisket chili: Heat the oil in a Dutch oven. Add the peppers and onions and sweat. Meanwhile, mix together the chili powder, cumin, granulated garlic, dry mustard, paprika, sugar, black pepper, cayenne and oregano in a bowl. Add the spices, bay leaves and tomato paste to the vegetables. Cook on low for 30 minutes. Add the marinara sauce, tomatoes, black beans and 1 quart water. Add the chicken base and bring to a boil. Reduce the heat and simmer for 1 hour.
- Dice 1 1/4 pounds brisket (save the remaining brisket for another use). Add the brisket and sriracha, then return to a boil. Stir the cornstarch into 1 1/2 cups water, then add the slurry to the sauce and cook until the thickness is to your liking.
- Plate the pasta, then ladle the brisket chili on top. Top with the shredded Cheddar.
