How to cook Lao style brisket | Lao Food from Saeng's Kitchen

This is a brisket that is seasoned with all my favorite Lao herbs like dried lemongrass, galangal, coriander, and fish sauce salt. It was smoked in a pellet grill. I ate it with sticky rice and jeow som. This was my first time using a pellet smoker, so I definitely have room for improvement. Do you all have suggestions on how to improve this brisket?
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[@megseverywhere]

Duuuude....your content is amazing. Please don't stop posting it!! I'm hoping to go to Laos in November 2023 and I'm going to hand pick and choose the best from here to learn how to cook while I'm there!! So appreciated!!

[@Gigi_peezy]

Looks yummy, full recipe please. =)

[@MrVinceI.0081]

Please keep up the good work with Laotian food as chef Ramsey praising our food.

[@cjparlade7506]

I'll have to try these lao flavors next time I smoke some meats. Some simple tips for you. Season your brisket with the larger particle sized seasoning first (black pepper) and then the smaller particle seasoning last (salt). This helps with the smoke ring and creating a better bark. Don't actually rub the seasoning in, pat it into the brisket. Once you're happy with the bark, wrap it up and you can finish it in your oven. It's cheaper than burning the pellets since it won't absorb anymore smoke after you wrap it up. Probe for tenderness instead of relying on time. I've had briskets finish up in 10 hours and some 18.

[@LaoSoftware]

Lao style brisket. Yummy. 😋

[@Archmimic]

I would love to see you make khao tom moo!!

[@leilani2258]

Looks sooo good!!

[@jerlor45]

What the best cut to make the crying tiger dish? I know here in the u.s we don't have that particular cut so what do you recommend?

[@amirakhan9731]

i luv u :D

[@stevethea5250]

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