How To Make A Lapsang Souchong Tea Rubbed Smoked Brisket

We make a Lapsang Souchong Tea crusted brisket over a bed of veggies with a red wine + tamarind braise. All of the amazing juice was saved for a savory jus. AND we homemade a tamarind bbq sauce.

Leftover ideas: Take the juicy brisket and make some gua bao (Taiwanese Burgers).

⚠️ : this video may make you want to smoke meat at home. This is only our second time smoking meat, we’re still getting used to the process and it keeps getting more fun!

OUR ASIAN TEA RUB MIX (enough for 3 or 4 uses)
- 12 tablespoons Lapsang Souchong Tea (we got ours at: http://bit.ly/mwlapsangtea]
- 6 teaspoons of Himalayan Pink Salt with Black Pepper and Garlic Seasoning
- 3 teaspoons of black peppercorns
- 3 teaspoons of coriander
- 5-6 clove pieces
- half stick of cinnamon
- 3-4 star anise pieces (optional if you don’t like the licorice-y taste)
- 2-3 dried orange peels
- few sprinkles of nutmeg (optional)

OUR INJECTION MIX
(save 1 cup for red wine braise for veggies)
- 2 cups of beef stock
- ½ cup of apple cider (apple juice works fine too)
- 2 teaspoons brown sugar
- 2 teaspoons of Rooster Spice

RED WINE BRAISING LIQUID
- 1 cup injection mix (from above)
- ½ cup of beef stock
- ½ cup of red wine
- fresh ground pepper

HOMEMADE BBQ SAUCE
-1/2 cup orange juice
-1/2 cup orange marmalade
-1 tablespoon Asian Tea Rub
-2 teaspoons tamarind paste
-2 teaspoons apple cider vinegar
-1 teaspoon Cayenne

#recipes #meat #asian

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