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 pre-cooked Wagyu brisket
- 240 ml dry BBQ spice rub
- 450 g spicy peach bourbon BBQ sauce
- 20 bread and butter pickled green tomatoes
- 170 g corn nuts, crushed
- 32 lotus bao buns
- 15 g micro basil
Method
Preparation – Brisket
- Defrost the pre-cooked brisket just enough to wipe away excess jus/gelatin. Brisket weight should reduce by approximately 9%.
- Rub the brisket liberally with your chosen seasoning blend. Lightly mist with water if needed for rub adherence.
- Preheat the smoker to 260°C (500°F) with full smoke. Place brisket in smoker and sear one side for 10 minutes. Flip and sear the other 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 450 g portions and vacuum-seal in sous-vide bags.
Service – Brisket Reheat
- Reheat sealed brisket in a water bath at 55°C for at least 25 minutes. Do not hold longer than 2 hours.
- Remove brisket from the bag and sear lightly on a griddle or plancha before plating.
Service – Buns
- Reheat lotus buns in a steamer basket, 8 per batch.
Assembly
- Spread 10 g sauce on both the top and bottom of each bun.
- Add 45 g brisket and half a slice of green tomato.
- Garnish the open face with crushed corn nuts and micro basil.
- Serve with extra sauce on the side.
