Texas Two Step Recipe

Make the sauce

Combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, smoked paprika, garlic powder, onion powder, hot sauce (if using), salt, black pepper and 2 tablespoons water in a small saucepan. Whisk to combine over medium heat.

Bring sauce to a gentle simmer, reduce heat to low and simmer for 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning (add a bit more sugar for sweetness, vinegar for tang, or hot sauce for heat). Remove from heat and keep warm.

Warm and chop brisket

If brisket is cold from refrigeration, warm gently in a covered pan over low heat with 1–2 tablespoons of the finished BBQ sauce or a splash of beef stock to keep moist. Break brisket up with two forks or a chef's knife into bite-size chopped pieces (about 600 g yields roughly 4 generous sandwich portions). Season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper while warming.

Cook sausage

Slice the jalapeño cheddar smoked sausage into 1/2-inch rounds. Heat a large skillet over medium heat, add 1 teaspoon oil or a small pat of butter, then add sausage rounds. Cook 3–4 minutes per side until nicely browned and warmed through. Remove to a plate and keep warm.

Caramelize onions (quick method)

Slice the yellow onion thinly. In the same skillet used for sausage, add remaining 1 tbs butter and the sliced onion. Cook over medium-low heat, stirring occasionally, for 8–12 minutes until softened and lightly caramelized. Season with a pinch of salt. If onions begin to stick, add 1–2 teaspoons water to deglaze.

Toast buns

Split brioche buns and butter cut sides lightly with remaining butter. Toast in a hot skillet or under a broiler for 1–2 minutes until golden and crisp. Keep warm.

Lightly toss the chopped brisket with 3–4 tablespoons of the warm house BBQ sauce so pieces are coated but not soupy.

Place bottom halves of the toasted brioche buns on a work surface. Layer on a portion of sauced chopped brisket (about 150 g per sandwich), then arrange 3–4 browned sausage rounds on top of the brisket.

Top the sausage with a generous spoonful (about 1–2 tbs) of caramelized onions and 3 pickle slices per sandwich. Spoon additional BBQ sauce over the filling to taste (about 1 tbs).

Cap with the top bun, press lightly, and serve immediately while warm.