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Recipe: Barbecued Brisket Sandwiches On Texas Toast
Similar Categories: Barbecued, Brisket, Sandwiches, Texas, Toast
Barbecued Brisket Sandwiches on Texas Toast
For the mop:
1 large red onion, chopped
4 cloves garlic, chopped
2 serrano chiles, chopped
6 12-ounce bottles dark beer
1 cup cider vinegar
1/2 cup dark brown sugar
2 bay leaves
Salt and freshly ground black pepper
For the brisket:
1/4 cup ancho chile powder
2 tablespoons sweet paprika
1 tablespoon ground cumin
1 tablespoon dry mustard
1 tablespoon salt
2 teaspoons cayenne pepper
1 5 to 6-pound beef brisket with a
layer of fat at least 1/4 inch thick
6 cups wood chips, soaked in cold
water for 1 to 2 hours
For the toast:
16 tablespoons unsalted butter, at
room temperature
8 cloves garlic, finely chopped
Salt and freshly ground black pepper
2 Pullman loaves white bread, cutinto 1-inch thick slices
Cook's note: A Pullman loaf is long and narrow and its texture is firm and
fine with a soft crust.
To prepare the mop: Combine all ingredients in a medium saucepan, season
with salt and pepper, and simmer 15 minutes. Remove from heat and let cool
slightly. (The mop may be made a few days in advance, covered, and kept
refrigerated.)
To prepare the brisket: Mix together the spices in a small bowl. Rub the
entire brisket with the spice mixture, place the brisket on a rimmed baking
sheet, cover, and refrigerate for at least 1 hour and up to 6 hours.
Prepare the grill or smoker with about 1 cup soaked wood chips, and if using
a charcoal grill, a chimney starter full of hot coals, according to the
manufacturer's directions. Heat to 180 to 200 degrees.
Place the brisket fat side up in the grill or smoker, close the grill hood,
and smoke, basting with the mop every 30 minutes. When you open the grill to
baste, check the temperature inside; it should hover around 200 degrees.
Every hour or so, add a cup of soaked wood chips to maintain the smoke, and
if using a charcoal grill, about 2 dozen coals to fuel the fire. Smoke until
the brisket is extremely tender and the internal temperature is 145 degrees,
about 5 to 6 hours.
Remove the meat from the grill and let rest for 10 minutes. Thinly slice the
meat against the grain.
To prepare the toast: Heat grill to medium high. Mix together butter and
garlic in a bowl and season with salt and pepper. Brush both sides of the
bread with butter. Grill the bread on both sides until golden brown, 1 to 2
minutes on each side.
Serve the sliced brisket piled on top of the toast.
Yield: 6 servings
For the mop:
1 large red onion, chopped
4 cloves garlic, chopped
2 serrano chiles, chopped
6 12-ounce bottles dark beer
1 cup cider vinegar
1/2 cup dark brown sugar
2 bay leaves
Salt and freshly ground black pepper
For the brisket:
1/4 cup ancho chile powder
2 tablespoons sweet paprika
1 tablespoon ground cumin
1 tablespoon dry mustard
1 tablespoon salt
2 teaspoons cayenne pepper
1 5 to 6-pound beef brisket with a
layer of fat at least 1/4 inch thick
6 cups wood chips, soaked in cold
water for 1 to 2 hours
For the toast:
16 tablespoons unsalted butter, at
room temperature
8 cloves garlic, finely chopped
Salt and freshly ground black pepper
2 Pullman loaves white bread, cutinto 1-inch thick slices
Cook's note: A Pullman loaf is long and narrow and its texture is firm and
fine with a soft crust.
To prepare the mop: Combine all ingredients in a medium saucepan, season
with salt and pepper, and simmer 15 minutes. Remove from heat and let cool
slightly. (The mop may be made a few days in advance, covered, and kept
refrigerated.)
To prepare the brisket: Mix together the spices in a small bowl. Rub the
entire brisket with the spice mixture, place the brisket on a rimmed baking
sheet, cover, and refrigerate for at least 1 hour and up to 6 hours.
Prepare the grill or smoker with about 1 cup soaked wood chips, and if using
a charcoal grill, a chimney starter full of hot coals, according to the
manufacturer's directions. Heat to 180 to 200 degrees.
Place the brisket fat side up in the grill or smoker, close the grill hood,
and smoke, basting with the mop every 30 minutes. When you open the grill to
baste, check the temperature inside; it should hover around 200 degrees.
Every hour or so, add a cup of soaked wood chips to maintain the smoke, and
if using a charcoal grill, about 2 dozen coals to fuel the fire. Smoke until
the brisket is extremely tender and the internal temperature is 145 degrees,
about 5 to 6 hours.
Remove the meat from the grill and let rest for 10 minutes. Thinly slice the
meat against the grain.
To prepare the toast: Heat grill to medium high. Mix together butter and
garlic in a bowl and season with salt and pepper. Brush both sides of the
bread with butter. Grill the bread on both sides until golden brown, 1 to 2
minutes on each side.
Serve the sliced brisket piled on top of the toast.
Yield: 6 servings
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