Smoked Brisket Larb
Thai Chiles, Cucumbers, Micro Cilantro, Micro Mint, Micro Thai Basil, Lettuce Wraps
Chefs Andrew Ho and Sean Wen of Curry Boys BBQ | San Antonio, TX
Yield: 4 servings
“The brisket larb is one of our favorite dishes to make. It’s perfect for a warm South Texas day, where the freshness of the herbs, tanginess of the dressing, and rich smokiness of the brisket all come together in a lettuce wrap. Fresh Origins microgreens add a vibrant punch that pairs perfectly with our 14-hour smoked Texas prime brisket. It's a dish that truly represents what Curry Boys BBQ is all about—because in Texas, brisket is king, and in Thailand, larb is a staple found on dinner tables across the country. Bringing the two together is a match made in heaven.” — Chefs Andrew Ho and Sean Wen
Adapted by StarChefs | June 2026 | Photo: Willa McDonald
INGREDIENTS
Toasted Rice Powder:
8 tablespoons jasmine rice
Brisket Rub:
1 cup ground black pepper
11 tablespoons kosher salt
5 tablespoons ground white pepper
Smoked Brisket:
One 12-pound brisket, trimmed
4 tablespoons beef broth
Larb:
2 tablespoons fish sauce
2 tablespoons lime juice
2 teaspoons Thai chile flakes
1 teaspoon palm sugar
½ cup thinly sliced shallots
⅓ cup chopped scallions
⅓ cup Fresh Origins Micro Cilantro
⅓ cup Fresh Origins Micro Mint
⅓ cup Fresh Origins Micro Thai Basil
To Assemble and Serve:
Chopped Thai chiles
Fresh Origins Micro Cilantro
Fresh Origins Micro Mint
Fresh Origins Micro Thai Basil
1 head iceberg lettuce, leaves separated
2 cucumbers, sliced
METHOD
For the Toasted Rice Powder:
In a small sauté pan over medium-low heat, add rice and toast 4 minutes. Remove from heat and let cool. Transfer to a mortar and pestle and grind until a fine powder is achieved. Transfer to an airtight container and reserve.
For the Brisket Rub:
In a mixing bowl, combine all ingredients. Set aside.
For the Smoked Brisket:
Prepare and heat a smoker to 250°F with Texas post oak wood. On a work surface, season brisket with 100 grams Brisket Rub. Let rest 30 minutes. Transfer to smoker, fat-side up. Smoke 10 hours, spritzing the brisket occasionally with water to knock off ash and cool down edges. Once bark has formed, transfer to a sheet of aluminum foil, fat-side up. Crimp edges to create a boat and return to smoker. Smoke additional 3 hours, or until brisket is soft and internal temperature of the meat reaches 200°F. Remove from heat and let rest 30 minutes. Slice against the grain, then shred. Transfer to a large sauté pan over medium heat. Add beef broth and cook until warmed through. Reduce heat and keep warm.
For the Larb:
In a large mixing bowl, combine fish sauce, lime juice, chile flakes, sugar, 2 tablespoons Toasted Rice Powder, and desired amount Smoked Brisket. Toss to evenly coat. Fold in shallots, scallions, Fresh Origins Micro Cilantro, Fresh Origins Micro Mint, and Fresh Origins Micro Thai Basil. Toss to coat. Set aside.
To Assemble and Serve:
Spoon Larb onto a serving platter. Top with chiles, Fresh Origins Micro Cilantro, Fresh Origins Micro Mint, and Fresh Origins Micro Thai Basil. Serve with lettuce wraps and cucumbers.
