Smokehouse Brisket Bombs with Spicy Pineapple Slaw
Discover this irresistible Smokehouse Brisket Bombs recipe with spicy pineapple slaw, inspired by a famous BBQ joint's secret menu item. Get ready for a mouthwatering fusion of flavors and textures that will have you coming back for more!
Allergens
Wheat (for gluten sensitivity)
Ingredients
- 2 lbs beef brisket, cut into 1
- inch cubes
- 2 cups barbecue sauce
- 1 cup applewood chips, soaked in water for 30 minutes and drained
- 4 hamburger buns
- 2 cups shredded cabbage
- 1 cup diced pineapple
- 1/4 cup red onion, thinly sliced
- 2 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp sriracha sauce
- Salt and pepper to taste
Instructions
- Preheat your grill or smoker to 350°F (176°C) and add the soaked applewood chips.
- In a large bowl, mix the beef cubes with barbecue sauce, salt, and pepper. Cover and let marinate for at least 30 minutes.
- Thread the marinated beef cubes onto skewers, leaving some space between them.
- Grill the skewered brisket bombs over indirect heat for 12 15 minutes or until they reach an internal temperature of 160°F (71°C). Brush with more barbecue sauce during cooking.
- While the brisket bombs are grilling, prepare the spicy pineapple slaw by combining shredded cabbage, diced pineapple, sliced red onion, mayonnaise, apple cider vinegar, and sriracha sauce in a large bowl. Mix well and season with salt and pepper.
- Remove the brisket bombs from the skewers and place them on the grilled buns. Top with a generous spoonful of spicy pineapple slaw.
- Serve immediately, while still warm and juicy!
Chef’s Insight
To ensure even cooking, turn the skewers 90 degrees every few minutes while grilling.
Notes
Feel free to adjust the heat level of the spicy pineapple slaw according to your preference.