Leftover Brisket Sandwich
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern American
Cook Time
1 hour

Ingredients
- 8 to 12 lbs brisket
- Kosher salt
- Black pepper
-
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
- 1 cup Ketchup
-
1 cup San Marzano tomato sauce
-
¼ cup Shiner Bock
-
i tablespoon Spiceology Cayenne
-
1 tablespoon Garlic Powder
-
2 tablespoons black pepper
-
2 tablespoons brown sugar
-
2 tablespoons Worcestershire
- -Salt to taste
-
½ cup BBQ Sauce
-
½ cup mayo
-
1 cups chopped carrot
-
1 chopped yellow onion
-
2 cups chopped jalapeno
-
5 cloves garlic
-
¼ cup sambal
-
1 quart apple cider vinegar
-
salt to taste
-
sugar to taste
For the Brisket
For the basting marinade
For the Texas BBQ Sauce:
For BBQ Mayo:
For the Escabeche:
Pickling liquid:
Directions
For Brisket:
- 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.
For the Texas BBQ Sauce
Mix all ingredients together.
For BBQ Mayo
Mix all ingredients together.
For the Escabeche
Cut ingredients and combine them together.
Pickling liquid:
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.
Instructions to assemble sandwich:
Serve on a toasted Bolillo Bun with some cilantro.