Typically on the weekends when I’m home, I’ll plan a big meal that can feed us for days. Sometimes it’s a hunk of meat in the smoker, sometimes it’s red beans and rice, gumbo, or something else that screams Louisiana comfort food. Some weekends, it’s something I’ve done before and sometimes it’s a brand new thing I haven’t tried before. The “Weekend Cook” is where I’ll tell you the plan.
If you’ve never had a true Louisiana poboy, you’ve missed out on one of the greatest sandwich concepts ever: Just lots of @#$%ing meat on French bread. Sometimes add some shredded lettuce, mayo, tomato slices, etc. but the most important components are the bread and the meat.
My friend Erick Erickson shared this recipe in his Substack, and I have decided I will be making it this weekend. I will have to share pictures when it’s made, and I’ll probably do so on Twitter, so if you’re not following me there, you’ll be missing out.
Beef Brisket:
1 4 to 5 lb brisket
1 1/2 cups cold water
1 tbs Worcestershire Sauce
2 tbs cider vinegar
2 clove garlic, minced
2 tsp beef bouillon granules
1 1/2 tsp chili powder
1 tsp ground mustard
1/2 tsp cayenne pepper
1/2 tsp garlic salt
Sauce:
1 cup ketchup
¼ cup brown sugar
2 tbs butter
1 tbs hot sauce
Directions:
Preheat the oven to 300°F.
Place the brisket in a large dutch oven. In a small bowl combine the water, Worcestershire sauce, vinegar, garlic, bouillon, chili powder, mustard, cayenne, and garlic salt. Reserve 1/2 cup of mixture for the sauce in the fridge.
Pour the remainder over the beef. Cover and cook for 4 hours, until meat falls apart.
Remove beef and skim fat from the cooking juices. Remove the fat from the beef. Shred the meat and return to the cooker to heat through with the juices.
In a small saucepan over medium-high heat, add the sauce ingredients and reserved mixture. Bring to a boil then reduce heat to low. Simmer for 25 minutes. Pour over the meat in the dutch oven.
Serve on french bread.