3/11/2021 Brisket Sandwich with Crispy Onions and Pickles

Today.com
Brisket Sandwich with Crispy Onions and Pickles
Matt Abdoo
Apr. 11, 2019 at 4:00 PM

Nathan Congleton / TODAY

print recipe
Rating:
(55 rated)
Cook time:
12 hours
Prep time:
30 minutes
Servings:
10-12

I love this recipe because the moist, succulent rich brisket pairs incredibly well with the crisp and acidic bite of
the pickles, the crunch of the onions, tangy barbecue sauce and the potato bun is the perfect soft, chewy vessel.

Ingredients

Quick pickles (makes 1 quart)

2 pounds Kirby cucumbers

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3/11/2021 Brisket Sandwich with Crispy Onions and Pickles

2 cloves smashed garlic

1/4 cup sugar
3 tablespoons salt
1 teaspoon mustard seed, whole
3 tablespoons white vinegar
2 tablespoons rice wine vinegar

Rub (makes 2 cups)

3/4 cup salt

3/4 cup freshly ground black pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion

Brisket

One 13- to 15-pound whole beef brisket

6 to 8 pieces cherry wood chunks
1 cup yellow mustard

To assemble

1 recipe cooked brisket (recipe above)

1 recipe quick cured pickles (recipe above)
2 cups crispy onions, homemade or store-bought
2 cups championship barbecue sauce
12 potato rolls

Preparation

For the quick pickles:

Combine all ingredients in a non-reactive container and mix well. Cover and place in your refrigerator overnight.
The following day mix and serve.

For the rub:

In a bowl, mix all the ingredient together until well combined.

For the brisket:

1. Remove brisket from package and pat dry. Cut a long ways straight line cut down the fatter side of the brisket
to expose the meat so you can easily see the layer of fat above the meat. Trim the fat so that only 1/4-inch remains
covering the meat, being careful not to cut too deep exposing the meat. Next "wedge cut" the pocket of fat
between the "point" and "flat" (this will help the brisket cook more evenly as well as help remove the excess fat
that will not render during cooking). Flip the brisket over so the fat side is down, and with your knife at an angle
cut the large overhang of the hard fat to remove.

2. Once the brisket is cleaned and trimmed, generously cover with brisket yellow mustard and seasoning. Let the
meat sit for 30 minutes with the mustard and seasoning.

3. Pre-heat your smoker to 250°F and place a bowl of water just beneath or next to the brisket preferable closest
to where the heat source comes from. Place the brisket fat side up with 2 chunks of cherry wood. Continue adding
1 chunk of wood per hour until the meat reaches an internal temperature of 150-160°F, then wrap in non-waxed
lined butcher paper like a burrito and return to the smoker. Once the meat is wrapped there is no further need to
continue to add wood since the wrap will prevent any more smoke from reaching the meat. Continue cooking the
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3/11/2021 Brisket Sandwich with Crispy Onions and Pickles

brisket until it reaches a temperature of 198-203 F and allow to rest in a warm place for at least an hour before
slicing. Ideally, I like the temperature of the meat to come back down to 155°F before slicing.

To assemble:

1. Pour 1 tablespoon barbecue sauce on the bottom bun and layer with pickles.

2. Slice 3 ounces of brisket and shingle over the pickles and sauce.

3. Drizzle another tablespoon barbecue sauce over the sliced brisket and top with crunchy onions. Top with the
top bun and serve.

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