Hickory Wood Smoked Brisket Pho:
- 2 pounds beef rib bones
- 2 tablespoons kosher salt, plus additional for sprinkling
- 1 tablespoon freshly ground black pepper, plus extra for sprinkling
- 12 chicken legs
- 1/4 cup garlic cloves
- 2 tablespoons non-MSG chicken base paste
- 2 tablespoons non-MSG beef base paste
- 6 green onions, cut into large chunks
- 4 carrots, chopped into large pieces
- 2 white onions, cut into large chunks
- 1 medium piece of ginger, cut into chunks
- 6 whole star anise
- 6 whole cloves
- 1 whole fructus amomi seed
- 1/2 cinnamon stick
- 2 teaspoons whole peppercorns
- 1 teaspoon whole coriander seeds
- 1 teaspoon fennel seeds
- 5 cardamom pods
- 1 cup drippings from Hickory Wood Smoked Beef Brisket (including gelatin and fat)
- 1/3 cup fish sauce
Pho Assembly:
- 14 ounces dried pho rice noodles, soaked in hot water until flexible, then drained
- Hickory Wood Smoked Beef Brisket, thinly sliced
- 2 tablespoons freshly grated ginger
- 1/4 cup sesame oil
- 1 medium white onion, halved and thinly sliced
- 1 cup sliced green onions
- 12 large sprigs of Thai basil
- 36 slices red radish
- 36 slices fresh jalapenos
- 4 cups bean sprouts
- 4 cups fresh cilantro, kept whole with a partial stem
- 12 tablespoons chile sambal
- 12 tablespoons hoisin sauce
- 12 lime wedges
Hickory Wood Smoked Brisket:
- 1/2 cup kosher salt
- 1/2 cup coarse black pepper
- 1/4 cup chili powder
- 1/4 cup granulated garlic
- One brisket weighing 9 to 10 pounds
- 1 cup apple cider vinegar in a small spray bottle
Fire up your smoker and dive into this irresistible Hickory Wood Smoked Brisket Phoa bold fusion of smoky, tender brisket and aromatic pho broth that'll transport your taste buds straight to flavor paradise. Infuse every sip with hickory essence, layer in fresh herbs, zesty lime, and spicy jalapeos, and watch your guests rave about this show-stopping bowl you crafted at home!
