Brisket* Recipe

Warm and season brisket

Slice the smoked brisket into 1/4-inch thick slices if not already sliced. Season both sides lightly with kosher salt and freshly ground black pepper.

Reheat brisket

Heat a large skillet over medium heat and add 1 tablespoon neutral oil. When shimmering, add brisket slices in a single layer (work in batches if necessary). Sear about 30–45 seconds per side just to warm and develop a light crust. Pour 1 cup beef au jus into the pan and reduce heat to low; simmer brisket in the jus for 2–3 minutes to rehydrate and heat through. Remove brisket to a plate and keep warm in the au jus off heat.

Cook bacon

Place bacon strips in a cold skillet arranged in a single layer. Turn heat to medium and cook, flipping occasionally, until crisp but still pliable, about 8–10 minutes. Transfer bacon to a paper towel–lined plate to drain.

Melt cheese

Return brisket to the skillet in a warm layer, place a slice of pepper jack cheese over each portion of brisket or arrange cheese over assembled brisket later. Cover skillet briefly (30–45 seconds) or place under a broiler for 30 seconds to melt cheese until just gooey. Remove from heat.

Make aioli

In a small bowl, combine 1/2 cup mayonnaise, 2 teaspoons aji amarillo paste, 1 tablespoon fresh lime juice, 1 minced garlic clove, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until smooth and taste; adjust heat or salt as desired. Refrigerate until assembly.

Prepare guacamole

In a medium bowl mash the two peeled avocados with a fork until slightly chunky. Stir in 2 tablespoons diced red onion, 1/2 minced jalapeño, 2 tablespoons chopped cilantro, 1 tablespoon lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust lime or salt. Cover with plastic wrap pressed to the surface and refrigerate briefly until ready to assemble.

Toast hoagies

Preheat broiler or a skillet. Spread 1 tablespoon softened butter evenly on cut faces of each hoagie roll. Toast cut-side up under a broiler 1–2 minutes until golden and crisp, or toast in a hot skillet until golden.

Assemble sandwiches

Spread a generous layer (about 1½ tablespoons) of aji amarillo aioli on the bottom half of each toasted hoagie. Pile warm, sauced brisket slices (about 3/4 lb per sandwich) onto the aioli, spooning a little of the reduced au jus over the meat for moisture. Layer 3 slices of crisp bacon over the brisket, then add the melted pepper jack (or place cheese on brisket before final warming so it’s melted). Top with 3–4 tablespoons guacamole per sandwich. If using, add pickled red onions and cilantro leaves. Close sandwiches with top halves of rolls, press lightly, and slice in half.

Serve

Serve immediately while brisket and bacon are warm. Provide extra au jus and aji aioli on the side if desired.