Loro Asian smokehouse with Tyson Cole and Aaron Franklin

beef brisket

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner, while pork shoulder is more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: Worcestershire sauce

Soy sauce is lower in calories, and Worcestershire is often cheaper.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index, while white sugar is more economical.

Thai basil

🥗Healthier: regular basil

💰Cheaper: parsley

Regular basil is widely available, and parsley is often less expensive.

Prepare the smoker by preheating it to 225°F (107°C) using wood chips for flavor.

Rub the beef brisket with vegetable oil, then season generously with smoked paprika, cumin, coriander, black pepper, and chili flakes.

Mix together garlic, fish sauce, soy sauce, brown sugar, and lime juice in a bowl to create a marinade.

Coat the brisket with the marinade, ensuring it's well covered, and let it marinate for at least 4 hours, preferably overnight.

Place the brisket in the smoker and smoke for about 10-12 hours, or until the internal temperature reaches 195°F (90°C).

Wrap the brisket in foil and let it rest for at least 30 minutes after removing from the smoker.

While resting, prepare a herb garnish by finely chopping Thai basil, cilantro, and mint.

Slice the brisket against the grain into thin pieces for serving.

Serve the smoked brisket topped with the herb garnish and a squeeze of fresh lime juice.

Enjoy with a side of sticky rice or your choice of accompaniments.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary