Recipes: Entrees

Blueberry Brisket Sandwich

This vibrantly colored and mouthwatering build features blueberry carrot slaw sandwiched with juicy sliced brisket and a zesty BBQ sauce, all on a soft brioche bun.


  • Blueberry Smoked Brisket
    • 15 pounds brisket
    • 1 cup blueberry powder
    • 3/4 cup kosher salt
    • 3/4 cup coarsely ground black pepper
  • Blueberry Texas BBQ Sauce

    • 3 3/4 cup ketchup
    • 9 ounces water
    • 9 ounces distilled white vinegar
    • 3 ounces dark brown sugar
    • 2 tablespoons Worcestershire sauce
    • 2 1/4 tablespoons chili powder
    • 2 1/4 tablespoons ground cumin
    • 3 1/4 tablespoons kosher salt
    • 2 1/4 teaspoons coarsely ground black pepper
    • 1 3/4 cup canned blueberries, drained
  • Blueberry Poppyseed Dressing

    • 2 cups plain fat-free Greek yogurt
    • 3/4 cup blueberries
    • 2 tablespoons fresh mint, chiffonade cut
    • 2 tablespoons clover honey
    • 2 tablespoons poppyseeds
    • 1 teaspoon vanilla extract
    • 2 tablespoons lemon juice
    • 1 teaspoon kosher salt
    • 1 teaspoon ground cayenne pepper
  • Blueberry Carrot Slaw

    • 2 cups shredded napa cabbage
    • 1 cup shredded red cabbage
    • 1/4 cup shredded carrots
    • 1/8 cup red onion, julienned
    • 1/4 chives, cut on 1-inch bias
    • 1 1/2 cups blueberries
    • 2 cups blueberry poppyseed dressing
  • Final Assembly Ingredients

    • 24 brioche buns, toasted
    • 4 1/2 cups blueberry Texas BBQ sauce
    • 18 cups blueberry smoked brisket
    • 6 cups blueberry carrot slaw


  • Blueberry Smoked Brisket

    1. Place brisket on a full-size sheet tray.
    2. Season on all sides with salt and pepper mix and blueberry powder.
    3. Place in smoker for 16 hours at 200°F.
    4. Remove brisket from smoker, wrap in bbq paper and hold warm at 140 degrees in an alto sham.
    5. Slice as needed.
  • Blueberry Texas BBQ Sauce

    1. Add all ingredients to a heavy-bottomed pan.
    2. Place the heavy-bottomed pan onto a range stove over low heat to combine for roughly 3 minutes stirring slowly.
    3. Remove the heavy-bottomed pan from the heat once the ingredients have warmed and formed a viscous sauce.
    4. Add canned blueberries and gently stir to combine.
    5. Cool sauce to room temperature then pour into a container and cover tightly. Label and date.
    6. Store sauce in the refrigerator for up to a month.
  • Blueberry Poppyseed Dressing

    1. In a blender, blend all ingredients until smooth. Transfer dressing into a resealable container.
    2. Cover, label, date, and place in the refrigerator.
  • Blueberry Carrot Slaw

    1. Cut and mix all ingredients in a stainless steel mixing bowl.
    2. Transfer slaw to a 1-gallon container.
    3. Cover, label, date and place in the walk-in refrigerator.
  • Final Assembly Instructions

    1. To assemble each sandwich: 1 brioche heel, 3/4 cup (6 ounces) of blueberry smoked brisket, 3 tablespoons of blueberry Texas BBQ sauce, 1/4 cup blueberry carrot slaw, 1 brioche crown
Prep Time: 1 hour
Cook Time: 16 hours for smoking brisket



Alternative method is to crust brisket fully cooked brisket in blueberry powder.

The BBQ sauce recipe was designed to be served with smoked beef brisket. It also can be used as a traditional “mop-style” BBQ sauce to be used during the cooking of ribs or other meats as well as a sauce in which to toss fried chicken tenders or breaded pork to be included with a blueberry-centric slaw in a hot sandwich.