Clay Covered Smoked Brisket with Lotus Leaf
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A unique brisket recipe that involves smoking the meat low and slow, wrapped in a lotus leaf and covered in clay for an exceptionally juicy and flavor-packed result.
08:00:00 total
Serves 6
hard
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Ingredients
- brisket - watch the video to see
- kosher salt - watch the video to see (season heavily)
- black pepper - watch the video to see (season heavily)
- five spice - watch the video to see (season heavily)
- Applewood - watch the video to see (for smoking)
- lotus leaf - 1 (rehydrate in hot water)
- hoisin glaze - watch the video to see (flavor packed)
- clay - watch the video to see (workable, for covering)
- bow buns - watch the video to see (quick folded, for serving)
Instructions
- Trim and Season the Brisket: Trim the brisket and season it heavily with kosher salt, black pepper, and five spice.
- Smoke the Brisket: Place the seasoned brisket on the grill and smoke over Applewood, low and slow.
- Prepare Lotus Leaf: Rehydrate the lotus leaf in hot water to expose its massive wingspan.
- Wrap and Glaze at 160°F Internal Temperature: Once the brisket reaches an internal temperature of 160°F, top it with a hoisin glaze, wrap it in the lotus leaf, and then wrap again securely.
- Cover in Clay: Excavate workable clay, roll out slabs, and completely cover the wrapped brisket, sealing it inside.
- Steam Bow Buns: Whip up some quick folded bow buns and let them steam.
- Uncover and Serve: Once cooked, crack into the clay to uncover the brisket, and serve with steamed bow buns.
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