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.

[Wildcat]

New Orleans is only about 3 to 3.5 hours from my house here in NW FL and I have been there a couple of dozen times (all before the hurricane), and I have yet to have a Po' Boy there. Always been tooooo many other Cajun dishes that distracted me.

Your Po'Boy looks awesome!

[Saber 4]

Looks fantastic Larry, you may need to duplicate that in September for BBQ on the River! :)

[pensrock]

Larry, I have never been able to get to NOLA or ever had an authentic Po'boy but I would hammer that sandwich of yours! Looks great!  :)

[SiFumar]

Looks absolutely delicious!

[ragweed]

Another home run, my friend!!

[Ka Honu]

Dress it and "The KyNola" could easily become Mother's first new menu item in about 30 years. Give the Ferdi Special a run for the money.