Hawaiian Brisket Plate Lunch with Gravy and Egg

Hawaiian-Inspired Smoked Brisket Loco Moco

August 29, 2025

Two of my favorite Hawaiian dishes are Kalua pig and loco moco, and this recipe is all about bringing them together through the craft of smoked brisket. Kalua pig is traditionally seasoned with Hawaiian Alaea salt, wrapped in banana leaves, and slow-cooked underground in an imu pit. Loco moco, on the other hand, is a beloved plate lunch made with rice, gravy, and a fried egg stacked into a hearty meal. Here, brisket is seasoned simply with Alaea salt and brown sugar, smoked over cherry wood for a rich mahogany bark, and wrapped in banana leaves with beef tallow to capture some of that Kalua-style earthiness. Once cooked and rested, the brisket is sliced and layered over rice loco moco–style, topped with silky gravy made from brisket drippings, and crowned with a runny fried egg. Add Hawaiian mac salad on the side, and you’ve got a plate that combines smoky, beefy barbecue with the spirit of the islands in every bite.

Hawaiian Brisket Plate Lunch with Gravy and Egg

Rated 5.0 stars by 1 users

Cuisine

American

Author: Glenn Connaughton

Glenn Connaughton

Servings

Prep Time

30 minutes

Cook Time

12 hours

Calories

780

This recipe reimagines brisket in a Hawaiian-inspired way by blending the flavors of Kalua pig with the presentation of loco moco. The brisket is smoked low and slow over cherry wood, seasoned with Alaea salt and brown sugar, then wrapped in banana leaves with beef tallow for a tender finish. Instead of shredding, the brisket is sliced thick enough to showcase its bark and smoke ring. The star element is how it’s served: over a bed of steamed rice, topped with a glossy gravy made from brisket drippings, and crowned with a fried egg whose runny yolk brings richness to every bite. Hawaiian mac salad completes the plate, balancing the smoky beef and savory gravy with cool, creamy comfort. This dish isn’t traditional Hawaiian brisket — it’s a barbecue creation that draws inspiration from two island classics to make something unforgettable

Cook Mode

Ingredients

Brisket

1 whole packer brisket, 12–14 pounds, trimmed
3 tablespoons Alaea (Hawaiian red) sea salt
2 tablespoons brown sugar

Wrap

4–6 banana leaves, cleaned and trimmed
½ cup beef tallow, melted
Heavy-duty aluminum foil

Gravy

2 tablespoons flour
2 cups low-sodium beef broth
½ cup brisket drippings (from foil wrap)
1 tablespoon low sodium Shoyu Soy Sauce (we used Aloha Brand)
1 teaspoon Worcestershire sauce
1 teaspoon Revolution Barbecue Texas Beef BBQ Rub

For Serving with Eggs and Rice

12 cups steamed white rice
12 fried eggs, sunny-side up

Directions

Season the Brisket: Pat the brisket dry with paper towels. Mix Alaea salt and brown sugar, then rub evenly over the brisket. Let it rest at room temperature for 30 minutes while you prepare the smoker.
Prepare the Smoker: Preheat smoker to 250°F. Traditionally, kiawe wood would be used in Hawai‘i. For this recipe, we used cherry wood, but apple wood also works well as a mainland substitute.
Smoke the Brisket: Place the brisket fat-side up on the smoker. Maintain a steady 250°F, adding wood as needed. Smoke until the bark is set and the brisket reaches 165°F internal temperature, about 6–7 hours.
Wrap with Banana Leaves and Tallow: Lay banana leaves overlapping, place brisket in the center, and pour melted beef tallow over the top. Wrap tightly in banana leaves, then seal in foil. Return to the smoker.
Finish the Cook: Continue cooking until the brisket reaches 203°F internal temperature and feels probe tender in the flat, about 3–4 more hours.
Rest the Brisket: Remove brisket from smoker and rest for at least 1 hour in a cooler or warm oven. Unwrap and reserve the drippings from the foil wrap for the gravy.
Make the Gravy: While the brisket rests, place a saucepan over medium heat and whisk together flour and brisket drippings to form a roux. Slowly add beef broth, whisking until smooth. Stir in low sodium shoyu soy sauce, Worcestershire, and Revolution Barbecue Texas Beef BBQ Rub. Simmer until thickened, then keep warm until serving.
Prepare the Rice: While the brisket is resting, cook the steamed white rice so it is hot and ready for plating.
Slice the Brisket: After resting, slice against the grain and set aside.
Fry the Eggs: In a skillet over medium heat, fry the eggs sunny-side up until the whites are just set and the yolks remain runny.
Assemble the Plate: Spoon one cup of steamed rice onto each plate, top with sliced brisket, ladle over gravy, and crown with a fried egg. Serve with Hawaiian Mac Salad on the side if desired.

Recipe Note

This Hawaiian-Inspired Smoked Brisket Loco Moco bridges the best of Hawaiian comfort food with American barbecue. The brisket is seasoned simply with Alaea salt and brown sugar, smoked with cherry wood, and wrapped in banana leaves with beef tallow for tenderness and subtle earthiness. The silky gravy, enriched with brisket drippings, low sodium shoyu soy sauce, and Revolution Barbecue Texas Beef BBQ Rub, ties everything together with bold flavor. Served over rice with a fried egg on top and Hawaiian Mac Salad on the side, this plate captures the soul of a loco moco with the craft of the smoker. Explore this recipe and shop our full line of seasonings at Revolution Barbecue

Nutrition information is automatically calculated, and should only be used as an approximation

Serving Size 1 serving (350 grams)
Calories 780, Fat 47 grams, Polyunsaturated Fat 1 milligrams, Monounsaturated Fat 19 milligrams, Carbs 33 grams, Protein 58 grams, Potassium 890 milligrams, Fiber 1 grams, Sodium 1330 milligrams, Sugar 2 grams, Iron 5 milligrams