Smoked Brisket Salad
One of the most popular dishes served Peaches’ Smokehouse & Southern Kitchen (a BBQ food truck in LA recently named “Favorite Southern Spot” by Eater.com), is a Smoked Brisket Salad– it’s topped with tender, smoky meat and has lots of flavor. Chef Ryan Lamon says: “This Smoked Brisket Salad is one of the most popular items we serve at Peaches’. Everybody loves brisket, but on a salad, it’s filling but not too heavy. People who are gluten-free love it. Plus, it’s a great excuse to sit around a smoker and drink beer. And you can impress the ladies with your crazy meat-smoking skills.”
Half beef brisket
- 1/2 cup coarse black pepper
- 1/2 cup kosher salt
- 12-15 fresh romaine hearts, chopped
- 2 lbs. Heirloom cherry tomatoes, halved
- 2 red onions, shaved
- 2 quarts blue cheese buttermilk dressing
- Rub brisket on all sides with salt and pepper. Smoke beef for 12 hours at 200 degrees, wrapping completely in aluminum foil at 10 hours to retain moisture.
- Assemble large platters or casserole dishes with romaine hearts on the bottom, then cherry tomatoes, and then red onions. Slice brisket to desired thickness, lay across the top of the salad and drizzle with blue cheese dressing.
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