Beef brisket is essentially the foundation of Texas BBQ. At WorldFeast we’ve tried to recreate it in vegetable form so that the flavour profile can be enjoyed by everyone. We cut cauliflower steaks and then coat in a generous rub of kosher salt, cracked black pepper and House rub.
Cauliflower brisket gets cold smoked, meaning temperatures of about 65°C for 2-3 hours before being coated with our classic BBQ sauce for flavour and brought up to temperature. We always cook using live fire on a traditional offset smoker using exclusively oak wood. As close as we could get to the Central Texan way.
