NOLA inspired Smoked Brisket Po' Boy

[KyNola]

If you have ever been to New Orleans you have probably had a Po' Boy.  This is my riff on that same sandwich using smoke beef brisket.  I slow smoked the brisket for 4.5 hours after having injected the brisket with beef stock and rubbed with Zach's Championship Brisket Rub.  After the smoke period I boated the brisket with approximately 1/4-1/2 cup of beef stock.  When it was done I had almost 3.5 cups of liquid in the boat.  After defatting the liquid I made a roux to thicken the liquid and make a gravy.  The gravy was experimental to me and it turned out delicious.  No added seasoning required.  I then sliced the brisket thin and rewarmed it in the gravy.  Placed the meat in the hoagie rolls and added a little additional gravy.  The result shown below is about a 3 napkin sandwich.  I was very happy with how this turned out.

Thanks for looking folks.

[RAD]

There is not way I wouldn't kill that. Outstanding.

[sliding_billy]

Nice looking sandwich.

[CDN Smoker]

That's a fantastic looking sandwich

[Pappymn]

Pow! Now that looks great!

[sparky]

Great looking Sammie Larry. 

[jjjonz]

Nice....I have had my share of roast beef po boys in NO.I believe that would top one of those  !!!!

[Smokin Don]

looks great KN!!! Nice sandwich and I have some of the same china!  Don

[smoker pete]

Nothing Po' about that sandwich Larry!!! ... Plate Me 

[hikerman]

That......is one BEAUTIFUL sandwich!      Great job sir!

[Las Vegan Cajun]

I'll take two of them please. 

[Pam Gould]

Looks fabulous...I love sloppy sammiches.  .☆´¯`•.¸¸. ི♥ྀ.

[africanmeat]

this a great looking sammis ..

[muebe]

Great looking Po' Boy

[ACW3]

Makin' me hungry!!

Art