Brisket Sandwich Diners Drive Ins And Dives Recipe 315 Recipes

BRISKET MELT

Steps:

• For the caramelized onions: Heat a large skillet over medium heat. Add oil and the onions. Cook until translucent, then add the brown sugar and stir in until combined. Add the salt and pepper and continue to cook until desired color is achieved.
• For the brisket rub: In a large mixing bowl, stir together the brown sugar, granulated sugar, salt, paprika, chili powder, onion powder, black pepper, cayenne, garlic powder, celery seed and pink salt.
• For the garlic Parmesan butter: Combine butter, Parmesan and garlic in a bowl.
• For the BBQ sauce: In a medium saucepan over medium heat, add the tomato paste and cook for 5 minutes. Add the brown sugar, salt, mustard, celery seed and cayenne pepper. Cook for 2 minutes. Add the pineapple juice, vinegar, molasses and tamarind paste and simmer, stirring occasionally, for 1 1/2 hours.
• For the smoked brisket: Place brisket in a large pan and thoroughly rub both sides with 3 cups brisket rub (save the remainder for another use). Let the brisket marinade, refrigerated, overnight.
• Preheat a smoker to 250 degrees F.
• Smoke brisket until it has a developed crust, 14 to 16 hours.
• Preheat the oven to 350 degrees F.
• Place brisket in a pot with chicken stock and braise for 1 hour 30 minutes. Shred the meat. Reserve the au jus.
• Spread garlic Parmesan butter on Texas toast. Toast on a flattop.
• Melt 2 slices cheese on the other side of half of the toast.
• Heat 6 ounces brisket in a pan with reserved au jus until the au jus reduces by a quarter. Add BBQ sauce, then lay on the bottom slice of toast. Top with a handful of caramelized onions and close sandwich. Slice in half and serve. Repeat to make more sandwiches.

BRISKET SANDWICH-DINERS, DRIVE-INS AND DIVES RECIPE - (3.1/5)

Steps:

• Mix all of the dry rub ingredients together in a small bowl. Dab the brisket dry with paper towels. Coat the brisket all over with the dry rub. Make a mesquite fire inside the oven of a smoker. A combination of charcoal and mesquite chips (wet) is fine. Put the brisket on the right side of the grates in the main oven of the smoker. Damp down the fire. Leave the brisket to smoke until the fire burns out. In the meantime, In a large skillet, saute the bacon and vegetables until they are moist. Put them into a 6-inch deep, full-sized, hotel pan. Add the brisket, beer, vinegar, Worcestershire and garlic. Cover the pan with a sheet of parchment paper and tightly cover with a sheet of heavy foil. Cook overnight in a 250 degree F oven. Cut the brisket into chunks and serve on a whole-wheat buns with the BBQ sauce, sliced red onion and pickles. SAUCE Heat some oil (about 1/4 cup or less) in a heavy-bottomed pan over medium heat. Add the shallots and saute for a couple of minutes. Add the remaining ingredients and bring to slow boil - be careful not to burn. Cook on ultra low heat for about 8 hours (1.5 in prep room hot plate). Cool. Add the sauce to a food processor and blend to combine. Dilute with brisket pan juice before using.

SMOKEHOUSE BRISKET SANDWICH

Steps:

• Cook onions in hot oil until caramelized. Add jalapeño. Add brisket and BBQ sauce, stirring, until incorporated and warm. Gather onions, jalapeños and brisket into a mound, then place Gouda on top and cover until cheese melts. Toast hoagie roll on hot griddle until crisp. Place all of the filling on hoagie roll.
• For the Smokehouse brisket rub: Combine the mesquite powder, brown sugar, smoked paprika, salt, au jus powder, granulated sugar, chili powder, cumin, garlic powder, mustard powder, onion powder and black pepper in a large bowl until thoroughly incorporated.
• For the brisket: Preheat oven to 350 degrees F.
• Trim excess fat from the brisket, leaving a good layer for flavor. Spread a thick layer of rub over entire brisket in a heavy-duty baking pan, and work rub into the layer of fat. Add liquid smoke and 1/2 cup water, then cover tightly with aluminum foil. Braise in oven until tender, about 4 hours.
• To a large heavy-duty cooking pot over low heat, add, in order and whisking vigorously until incorporated, the coffee, brown sugar, molasses, Worcestershire, vinegar, honey, hot sauce, ketchup, liquid smoke, mustard, garlic powder, onion powder, cayenne, chili powder, mustard flour and black pepper. Continue to cook on low heat, stirring every 5 minutes, for 30 minutes.

WOODROW'S COFFEE BBQ BRISKET SANDWICH

Steps:

• For the BBQ rub: Mix together smoked paprika, brown sugar, chili powder, salt, pepper, granulated garlic and onion powder in a bowl. Set aside.
• For the brisket: Trim excess fat from the outside of the brisket, keeping about 1/2-inch layer of fat on.
• Chop up excess fat and place it in a pot with 1 cup of the vegetable oil. Cook over medium-low heat, stirring occasionally, until the fat starts to brown, 10 to 15 minutes. Turn off heat and let cool, then strain to remove all the fat chunks. Set aside.
• Rub some of the remaining 1/4 vegetable oil all around the outside of the brisket. Rub brisket liberally with 3/4 cup BBQ rub (save remainder for another use). Rub the rest of the vegetable oil on top of the BBQ rub. (When putting rub on meat, just remember, "oil, rub, oil.")
• Let the brisket rest, covered and refrigerated, overnight. (If you are in a hurry, you could let it sit in the fridge for a couple hours and it should turn out okay.)
• Heat an outdoor grill to 350 degrees F. Preheat an oven to 200 degrees F.
• Sear the outside of the meat on all sides on the grill. Since we are not using a smoker, it is important to get some open flame action to caramelize the outside of the meat so we get some smoke flavor. Cover the meat with foil or thick butcher paper and place in a hotel pan.
• Transfer to the oven and roast for 12 hours or overnight. Let cool.
• For the coffee BBQ sauce: Melt the butter in a saucepot, then add garlic and shallots. Cook, stirring, until they start to caramelize. Add the BBQ sauce, coffee and bay leaf and simmer on medium-low heat, stirring frequently, for about 30 minutes. Let cool, remove the bay leaf and puree in a blender (optional). Set aside.
• Ready to make the sandwiches! Slice the brisket about 1/4-inch-thick and place in a large enough saute pan that each piece can be flat in the pan in a single layer. Add just enough BBQ sauce to come about halfway up the side of the meat. Heat the pan on medium to high heat. Meanwhile, split the burger buns. Toast the buns and add the melted butter to the insides.
• Heat the oil in a deep-fryer to 350 degrees F.
• Fry shoestring potatoes until they start to turn golden brown, then add the sliced jalapenos to the fryer and continue frying until the fries are golden and jalapenos are crispy but still bright green, 1 to 2 minutes. Let drain, then place in a bowl and season with salt and pepper. Set aside.
• Meanwhile, pay attention to the brisket in the pan. Turn each piece over on the other side with tongs and continue searing.
• Pour about 1/4 cup beef fat into another saute pan. Heat on medium-high heat and add the sliced onions. Cook the onions down until they start to get a dark caramelization-thing going on, then add salt and pepper to taste. Turn off heat, drain excess oil and set aside. At this point the brisket should be looking good. You want there to be a deep-dark crust forming on the outside.
• Time to assemble! Place buns on a tray, lay your Cheddar down on the bottom, add the BBQ brisket on top, beef fat onions on top of the brisket, jalapeno shoestrings on top of the onions, put on your bun lids...DONE!

BRISKET SANDWICH

Steps:

• Mix all of the dry rub ingredients together in a small bowl. Dab the brisket dry with paper towels. Coat the brisket all over with the dry rub. Make a mesquite fire inside the oven of a smoker. A combination of charcoal and mesquite chips (wet) is fine. Put the brisket on the right side of the grates in the main oven of the smoker. Damp down the fire. Leave the brisket to smoke until the fire burns out.
• In the meantime, In a large skillet, saute the bacon and vegetables until they are moist. Put them into a 6-inch deep, full-sized, hotel pan. Add the brisket, beer, vinegar, Worcestershire and garlic. Cover the pan with a sheet of parchment paper and tightly cover with a sheet of heavy foil. Cook overnight in a 250 degree F oven.
• Cut the brisket into chunks and serve on a whole-wheat buns with the BBQ sauce, sliced red onion and pickles.
• Heat some oil (about 1/4 cup or less) in a heavy-bottomed pan over medium heat. Add the shallots and saute for a couple of minutes. Add the remaining ingredients and bring to slow boil - be careful not to burn. Cook on ultra low heat for about 8 hours (1.5 in prep room hot plate). Cool. Add the sauce to a food processor and blend to combine. Dilute with brisket pan juice before using.

SMOKED BEEF BRISKET

Steps:

• Make a dry rub by mixing the salt, pepper, garlic and cayenne in a small bowl.
• Trim the brisket fat and season liberally with the dry rub. Put into a preheated 250 degree smoker and smoke it for 8 to 10 hours. Shift the position of the brisket every 2 hours. Remove when the brisket is tender which is determined by poking it with a toothpick. Transfer to a cutting board and slice. Arrange on a serving platter and serve.