- 1½ cups flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup fresh corn or frozen corn, thawed
- ¼ cup honey
- 1 cup buttermilk
- ¼ cup sour cream
- 2 eggs
- ¼ cup butter, melted
- ½ cup butter, softened
- 2 tablespoons honey
- 3-4 pounds beef brisket
- ¼ cup of your favorite BBQ rub
- 12 ounces amber beer
- 1 cup BBQ sauce plus more for serving
Red Cabbage Apple Slaw:
- ½ head of red cabbage, thinly sliced
- ½ medium onion, thinly sliced
- 1 granny smith apple, cored and thinly sliced
- 1 jalapeño (optional), thinly sliced
- ½ cup mayonnaise
- ½ cup sour cream
- Juice of a lime
- Handful of cilantro
- Dill pickle chips
- 1 cup flour
- 1 cup cornmeal
- 1 egg
- ½ cup buttermilk
- 2 cups vegetable oil, for frying
To Prepare the Brisket:
Season the brisket all over with salt, pepper and the barbeque rub, and place it in a 5 QT SmartSteam™ or Dutch oven. Pour the beer into the pan and bring it to a boil over medium-high heat. Lower the heat to a simmer and cover the pan with the lid. Cook it on low for about 3 hours with the steam valve closed, or until the brisket is tender.
Remove the brisket from the pan and discard the liquid. Cover the brisket with the barbeque sauce and grill it over medium heat for 15-20 minutes, or until the sauce is sticky and coating the meat. OR you can bake it in a 400°F oven for 20 minutes.
Let the meat rest for 10 minutes before slicing it against the grain.
Meanwhile, to make the cornbread, preheat the oven to 400°F.
Grease an 8”x8” baking pan. Set it aside.
In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt.
Place the corn, honey, buttermilk, eggs and sour cream into a food processor and pulse several times until everything is combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Pour the batter into the baking dish and bake it for 20-25 minutes. Cool completely.
Beat the softened butter and 2 tablespoons of honey together with an electric mixer, and set it aside.
For the slaw, combine all of the ingredients together in a large bowl and refrigerate it until ready to use.
When the brisket is resting, prepare the pickles.
Heat the oil to 350°F in a 2 QT saucepan.
Make a breading station by placing the flour in a shallow dish, the buttermilk and eggs in a dish and the cornmeal in its own dish (3 dishes total). Dip the pickles first in the flour followed by the egg mixture and lastly the cornmeal. Place a few pickles at a time in the hot oil and fry for about 1 minute until the breading is golden and crispy. Remove the pickles with a slotted spoon to a paper towel lined plate to drain. Repeat with the remaining pickles.
To Grill the Cornbread:
Cut the cornbread into four large pieces and slice each piece in half again widthwise. Spread the honey butter onto both sides of the bread. Grill the bread over medium-high heat until grill lines are achieve and bread is toasted.
To Assemble the Sandwiches:
Place all eight slices of grilled cornbread onto plates. Top with a generous portion of the sliced brisket, drizzle with additional barbeque sauce, add about a half cup of the slaw and a few fried pickles! Dig in!