Ingredients

• 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

Preparation

• 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