Pineapple Brisket Recipes

NANA LARA'S BRISKET

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir together the chili powder, garlic powder, onion powder, black pepper, brown sugar, and meat tenderizer. Rub the spice mixture generously all over the brisket. Place the meat on a baking sheet with the fat layer up.
• Bake in the preheated oven for 1 hour; remove from oven, and lower the oven temperature to 300 degrees F (150 degrees C). Mix soy sauce with water in a bowl, and pour the liquid into a roasting pan. Transfer the brisket into the roasting pan. Sprinkle the meat with the crushed pineapple.
• Cover the roasting pan tightly with foil, return to oven, and bake for 3 more hours. Cool for 30 minutes before slicing.

BBQ RIG PINEAPPLE EXPRESS SANDWICH

Steps:

• For the black pepper dry rub: Stir together the coriander seeds and black peppercorns in a bowl.
• For the BBQ rig pastrami: Put the brisket into a large non-metallic container. Combine the salt, brown sugar, honey, pink salt, pickling spice, garlic and 2 quarts water together in a large pot over medium heat and bring to 140 degrees F. Transfer to the refrigerator until completely cool.
• Pour the brine over the brisket and put in the refrigerator for 5 days.
• Preheat a smoker to 200 degrees F.
• Remove the brisket from the brine and pat dry. Rub the brisket on all sides with 1 tablespoon black pepper dry rub (save the remainder for another use). Smoke the brisket in the smoker until it reaches an internal temperature of 160 degrees F, 6 to 8 hours. Remove the brisket from the smoker and chill completely. (Keep the smoker on.) On a slicer or with a very sharp knife, slice the pastrami very thinly.
• For the BBQ rig smoked pineapple rings: Remove the ends of the pineapple and peel. Slice into 6 slices. Place on a wire rack and smoke for 2 to 3 hours.
• For the BBQ rig sriracha mayo: Mix together the mayonnaise and sriracha in a bowl.
• For the BBQ rig wangy coleslaw: Combine the mayonnaise, rice vinegar, lime juice, sambal, granulated sugar, white vinegar and garlic in a large bowl, then mix until smooth. Add the cabbages and carrot. Thoroughly mix together and let stand for 1 hour. Serve.
• For the sandwich assembly: Heat and split the Buns open. Put 1 tablespoon sriracha mayo on each bun. Spoon some of the Wangy Slaw onto each bun. Place 5 ounces hot pastrami on top of the coleslaw. Place a pineapple ring on each sandwich and finish with the bun top.
• For the sponge: Combine the sourdough starter, granulated sugar, turmeric, bread flour and 1/2 cup water in the bowl of a mixer and mix until smooth. Cover the bowl with plastic wrap and let stand at room temperature for 4 hours.
• Put the sponge in the refrigerator overnight, then take the sponge out of the refrigerator and rest at room temperature for 2 hours.
• For the bread: Add the bread flour, yeast, salt, egg and butter to the sponge and knead for 20 minutes. Cover with plastic wrap and proof (let rise) for 1 hour. Portion out into 12 buns, then shape and place on a parchment-lined baking sheet. Cover with plastic wrap and let proof until doubled in size, 1 1/2 to 2 hours.
• Preheat the oven to 350 degrees F.
• Remove the plastic wrap from the buns and bake until golden brown, about 20 minutes.

SMOKED BBQ-STUFFED PINEAPPLE

Steps:

• Preheat a smoker to 250 degrees F (120 degrees C). Place cherry wood chips into the smoker to add sweetness.
• Wash pineapple well but make sure to keep the leaves intact. Cut pineapple in half lengthwise, cutting through the middle of the leaf stalk. Cut out a V-shape down the middle of each half to remove the dense core. Hollow out each pineapple half by making cross and side cuts, but leave some meat on the skin. If pineapple gets completely hollowed out, the skin gets very flexible so leaving a little meat will keep it sturdier.
• Chop pineapple meat into 1/2-inch pieces. Pour out any remaining pineapple juice from the husks and reserve for a different use.
• Combine pineapple chunks, pulled chicken, barbeque sauce, and bacon bits in a large bowl; mix to combine. Fill pineapple halves with the mixture and top with glazed walnuts and cranberries.
• Place pineapple halves into the smoker and smoke until outsides look darker and leaves start to shrivel, about 1 1/2 hours.
• Remove pineapple halves from the smoker very carefully as they will be very soft and flexible.

PINEAPPLE BRISKET

Steps:

• Combine all ingredients except the brisket.
• Coat the brisket in the mixture.
• Place meat in a roasting pan or dutch oven and pour the remaining mixture over the meat.
• Bake, covered, at 350 degrees for 2-3 hours or until done (very tender).
• Check on meat during cooking just in case you need to add a bit of water or pineapple juice to moisten and I like to turn the meat during the during the cooking.
• When done, let meat rest 10 minutes before slicing against the grain.