Sean Wheaton Australian Wagyu Brisket BBQ Buns
- Prep time 1Hr, 30Min
- Cook time 30Min
- Technique Sous-vide, Smoked
- Meat Beef
- Cut Wagyu
- Serves 16
sous vide, smoked & shaved brisket with peach bourbon BBQ and pickled green tomato in a steamed lotus bun
Ingredients
1 each Sous Vide Australian Wagyu brisket
1 cup dry BBQ spice rub
16 oz spicy peach bourbon BBQ
20 each bread and butter pickled green tomato
6 oz corn nuts, crushed
32 each lotus bao bun
0.5 oz micro basil
Method
Preparation – Brisket
- Defrost pre-cooked brisket just enough to wipe excess jus/gelatin from the exterior. Brisket weight should be reduced by ~9%.
- Rub liberally with seasoning blend of choice. Lightly mist with water if needed for rub adherence.
- Preheat smoker to 500°F with full smoke. Place brisket in smoker and sear one side for 10 minutes. Flip and sear the opposite side for 10 minutes.
- Remove brisket from smoker. Rest at room temperature for 10 minutes, then refrigerate overnight.
- Slice brisket into 7 mm slices. Shingle into 16 oz portions and vacuum-seal in sous vide bags.
Service – Brisket Reheat
- Reheat sealed brisket in water bath at 55°C (131°F) for at least 25 minutes. Do not hold longer than 2 hours.
- Remove brisket from bag and sear lightly on a plancha or griddle before plating.
Service – Buns
- Reheat lotus buns in a steamer basket, 8 per batch.
Assembly
- Spread 0.3 oz sauce on both the top and bottom of each bun.
- Add 1.5 oz brisket and ½ slice green tomato.
- Garnish the open face with crushed corn nuts and micro basil.
- Serve with extra sauce on the side.
