It just so happened, my local grocery store had a sale on beef brisket, that I could not refuse. I love brisket and my husband loves it even more, and sadly, when shopping on a budget, it’s not a regular item on our shopping list. However, on those rare occasions when it’s on sale, I snatch it up. Fast.
Sorry to tell you, I did not post a recipe and how-to on smoking beef brisket. Another time, I promise. It was so last minute, that I had to prep the meat, literally 10 minutes before picking my kids up from school. Only to spend the rest of my afternoon, babysitting The Big Green Egg turned smoker on my back patio, making sure my fire was hovering at 250º. Distraction would have equaled disaster. So again, maybe next time.
Fortunately, I did remember to make a recipe for the sriracha coleslaw that was a welcome accompaniment to the lush shredded smoked meat. It’s got enough tang and heat to cut through the smoky beef intensity and just enough sweetness to balance all the savory.
Here’s what I did…
Now, while this little bowl of goodness took a break in the fridge, I got busy prepping my smoked brisket for sandwiches!!
Here’s what I did to put it all together…
2 1/3 C cabbage
1/3 C carrots chopped
1/2 stick celery diced
1/3 onion, sliced thin, then roughly chopped
1/3 C mayo
2 tsp. sriracha mustard
1/4 C. sugar
2 tsp. vinegar
1 tsp. salt
pepper to taste