It’s summer time again, so to kick things off I’ve been smoking brisket. And since I have been making hokkaido milk bread as well, I thought that it was time again to try my hand on a smoked brisket bbq bao.

Here’s the resulting bao:

Filling:
1. Chopped brisket
2. 1/2 onion
3. BBQ sauce
4. Corn starch slurry
5. Saute onions, add brisket and bbq sauce. Thicken with surry. Cool to room temp.

Bun:
1. Hokkaido milk bread with tang zhong recipe
2. Divide into 12 portions
3. Fill and roll into buns, proof, egg wash
4. Bake at 350 degrees F for 35 minutes

* Brisket was dry, learning a new smoker.