Smoked Watermelon Brisket with Matcha-Yuzu BBQ Glaze

• vegan
• bbq
• asian-fusion
• watermelon-brisket
• matcha
• yuzu
• plant-based
• california-style
• gluten-free
• Emily

Introduction

Hey there, sunshine! It’s Emily, and today I’m bringing you a dish inspired by the viral 'Watermelon Matcha Cooler' that’s been refreshing everyone’s feeds. We are taking that succulent, hydrating drink vibe and transforming it into a show-stopping BBQ center piece: Smoked Watermelon 'Brisket.' It’s earthy, sweet, tangy, and has that perfect smoky char that defines California-Asian fusion. Let’s get cooking!

Ingredients

• 1 small seedless watermelon, peeled and carved into a 5-pound rectangular 'brisket' block
• 1/4 cup low-sodium soy sauce or tamari
• 2 tablespoons ceremonial grade matcha powder
• 1/4 cup fresh yuzu juice (or a mix of lime and grapefruit juice)
• 1/3 cup organic light brown sugar
• 1 tablespoon sriracha or gochujang
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 2 tablespoons avocado oil
• Toasted white sesame seeds and sliced scallions for garnish

Instructions

• Start by peeling your watermelon and carving it into a block that resembles a traditional brisket shape, then pat it very dry with paper towels.
• Using a sharp knife, lightly score the surface of the watermelon in a diamond pattern about 1/4 inch deep to allow the flavors to soak in.
• In a small bowl, whisk together the soy sauce, matcha powder, yuzu juice, brown sugar, sriracha, garlic powder, and smoked paprika until the matcha is fully incorporated and the sauce is smooth.
• Lightly coat the watermelon block with avocado oil, then brush about one-third of the matcha-yuzu glaze all over the surface.
• Preheat your smoker to 225°F (107°C) using a mild wood like apple or cherry.
• Place the watermelon on the smoker rack and smoke for approximately 2 to 3 hours.
• Every 45 minutes, generously baste the watermelon with more of the glaze to build up a dark, tacky 'bark.'
• Once the watermelon has shrunk slightly and developed a deep, caramelized exterior, remove it from the smoker.
• Let it rest for 10 minutes before slicing thin like a traditional brisket.
• Drizzle with any remaining glaze and top with sesame seeds and scallions before serving.

I hope this Smoked Watermelon 'Brisket' brings a burst of California flavor to your next backyard gathering! It’s experimental, vibrant, and exactly what happens when you let your favorite drink inspire your dinner. Don’t forget to tag me in your photos—I can’t wait to see your fusion creations! Stay vibrant!

Emily