Spicy Brisket Sandwich

Celebrate National BBQ Day with this recipe and free sliders for the first 50 guests at One90 Smoked Meats.
 

Spicy Brisket Sandwich

16 Fresh Brioche Rolls
1 10lbs Brisket
8 Poblano Peppers
Red onion
Dill Pickle
1 stick Butter
8ozs Course Ground Kosher Salt 
8ozs Course Ground Black Pepper
Spicy BBQ Sauce
Smoked Cheddar Cheese

Smoking the Brisket:
Ok, first things first. Let's get the meat smoking. Go ahead and light up your favorite cooking wood on your smoker. Build a base of coals by burning down several logs before putting meat on your smoker. This will give you a more stable cooking temperature as you begin to add smoking wood once the meat is on. Now, let's go ahead and unwrap that, what will soon to be a big hunk of black awesomeness, and get to trimming.

It is our viewpoint here at One90 that brisket is best when it has no more than ½ inch of fat on top. Therefore, we trim off the excess, slice of the hard chunk of deckle fat off the bottom and remove the large pocket of fat on the side of the brisket (between the point and the flat). Once trimmed, liberally, but evenly, coat the brisket on all sides with the salt. Then, do the same with the course ground pepper. We suggest you do the bottom first and the top last. You do not want to lose the pepper off the top, as this will become your "bark" (black outer crust of the brisket). Set the brisket aside until you are satisfied with your coal base, and your smoker has leveled out at 225 F.

Place the brisket on the smoker. Replenish wood as needed to maintain a steady stream of smoke, and adjust airflow as needed to maintain a consistent temperature of 225-250 F for 6 hours. After 6 hours, wrap the brisket in foil (make sure that the brisket is completely wrapped and sealed in foil), and return to the smoker until done. Your brisket is done when the probe on your thermometer easily slides through the meat. (TIP: If you are tired of "babying" the smoker, instead of placing the brisket back on the smoker, you can place the brisket on a foil pan and place in the oven at 225 F, your guests will not know the difference!). Once done, set the brisket aside for a couple of hours to cool. (6-12 Hours).

Roasting the Pepper:
While you still have hot coals, or over a gas flame, roast the poblano pepper until the skin is completely black. Be careful not to burn the flesh of the pepper, you only want to burn the skin. Turn frequently to accomplish this. Once nice and black, peel the peppers under cold water (the black skin should peel off easily, exposing the green flesh of the pepper. Remove seeds and stem and set aside.

Building the Sandwich:
Slice or shred the smoked cheddar. Slice the red onion and dill pickle into sandwich slices. Slice the brioche roll in half, and butter both sides. Toast in a skillet, and set aside. Place poblano pepper in the skillet (Med.) where you toasted the bread, and place smoked cheddar cheese on top, and wait until melted. (Tip: In a "home" kitchen this step may be easily accomplished with your broiler. Just place the pepper on some foil, put the cheese on top, and broil until the cheese melts.)

Slice the brisket 1/2 inch thick, and place on the bottom bun. Pour on the desired amount of spicy bbq sauce. Place the pepper and cheese over the meat and sauce. Top with pickles and onions, and top bun. Serve immediately, and enjoy!

Yield: 16 
Prep Time: 12 hour
Cook Time: 12 hours
Inactive Prep Time: 4-6 hours
Ease of preparation: Easy-Moderate
Active Time: 6-12 hours
Total Time: 14 hours
Tips or Notes: Cut down active drastically by placing the brisket in your oven after the first six hours.

LINK: one90smokedmeats.com