smoked brisket sandwich with slaw & provolone

How To Make smoked brisket sandwich with slaw & provolone

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  1

  PREP/PREPARE
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  2

  Gather your ingredients.
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  3

  Chef’s Note: Everyone, once in a lifetime, should smoke a nice packer-cut brisket. Trust me, it’s a 15-hour labor of love that you’ll fondly remember for the rest of your lives… Or not. I usually start the process around 10p, put a blanket in an outdoor sun chair, get a good book, and get ‘er done. If that’s not your cup of tea, you can always purchase some brisket from your local butcher. Just make sure that it doesn’t come in a package swimming in some arcane BBQ sauce. I just want brisket… I’ll decide what sauce to go with it.
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  4

  Chef’s Note: The coleslaw is an important part of this recipe, and it’s fairly easy to make. You want a slaw with simple flavors. I want to taste the slaw, but I also want to taste the brisket. Here’s an example of the type of coleslaw that works well with this recipe: https://www.justapinch.com/recipes/side/vegetable/andy-s-amazing-coleslaw.html
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  5

  Take the sliced brisket and brush the BBQ sauce on both sides.
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  6

  Add the brisket to a pan over a low warming heat.
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  Cover, and allow it to warm for 10 minutes.
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  8

  Chef’s Note: I don’t want to cook the brisket; just heat it up. Plus I don’t want it drowned in BBQ sauce, I just want a hint of flavor. If people want more sauce they can add it at the table.
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  9

  While the brisket is warming, slice the buns in half, and toast.
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  10

  Add the mayo, horseradish, and lemon juice, to a small bowl, and then whisk them together to make a spread for the buns.
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  Brush the tops and bottoms of the buns with the spread.
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  12

  Add the coleslaw.
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  Add the brisket.
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  Add the tomatoes.
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  Top with two slices of the provolone cheese.
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  Place under a broiler. When the cheese begins to bubble and brown in spots, remove.
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  Garnish with the French-fried onions.
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  PLATE/PRESENT
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  Serve with some chips or fries, and don’t forget a good dill pickle wedge. Enjoy
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  20

  Keep the faith, and keep cooking.
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