Leftover Brisket Sandwich
A Cook Named Matt | Matt Broussard
12
20 minutes
1 hours
Modern American
Main Course
Brisket deserves a second act - and this sandwich delivers. Spiceology Smoked Paprika and Cayenne anchor the basting marinade and BBQ sauce for a deeply smoky, layered build that is anything but an afterthought. Stack it high on a toasted bolillo with tangy escabeche and BBQ mayo, and suddenly leftovers are the main event.
Ingredients
{"type":"heading","heading_text":"For the Brisket","ingredient":null}
- 8 to 12 lbs brisket
- Kosher salt
- Black pepper
{"type":"heading","heading_text":"For the basting marinade","ingredient":null}
1 teaspoon Spiceology Smoked Paprika
1 can of beer
1 cup of canola oil
rice wine vinegar to taste
- Salt to taste
- Brisket day drippings
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- 1 cup Ketchup
1 cup San Marzano tomato sauce
¼ cup Shiner Bock
1 tablespoon Spiceology Cayenne
1 tablespoon Garlic Powder
2 tablespoons black pepper
2 tablespoons brown sugar
2 tablespoons Worcestershire
- -Salt to taste
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½ cup BBQ Sauce
½ cup mayo
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1 cups chopped carrot
1 chopped yellow onion
2 cups chopped jalapeno
5 cloves garlic
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¼ cup sambal
1 quart apple cider vinegar
salt to taste
sugar to taste
Directions
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- Place brisket fat side up with the thicker side closest to the heat source. Wood should be in a separate smoker box or as indirect from the brisket as possible.
- We used Charcoal as our base and threw on a mix of mesquite and soaked hickory.
- Baste brisket with marinade every hour or so.
Try to maintain 250° F the whole time and remove brisket once the internal meat temperature reaches about 170° F. Wrap in parchment paper and rest.
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Mix all ingredients together.
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Mix all ingredients together.
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Cut ingredients and combine them together.
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Bring pickling liquid to a boil
salt and sugar to taste
pour over the veggies and let sit uncovered in the fridge for a day.
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Serve on a toasted Bolillo Bun with some cilantro.
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