Jul 14 2026
Restaurants›Datz - St. Pete›Risk It For The Brisket Recipe

Risk It For The Brisket Recipe

Inspired by Datz - St. Pete
Time7h
Serves4

datz new! House-smoked brisket with BBQ's Sauce, spicy tequila-habanero queso, pickled jalepeños and tobacco- onions. Served on an artisan challah bun.

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Ingredients

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Brisket

BBQ Sauce

Spicy Tequila-Habanero Queso

Pickled Jalapeños

Tobacco Onions

Assembly

Method

Brisket Preparation

  1. 1

    Season the Brisket

    In a small bowl, mix together smoked paprika, brown sugar, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Rub this mixture all over the brisket, ensuring it’s evenly coated.

  2. 2

    Smoke the Brisket

    Place the seasoned brisket in a smoker preheated to 225°F (107°C). Smoke the brisket for about 12-14 hours, or until it reaches an internal temperature of 195°F (90°C) and is tender. Remove from the smoker and let rest for at least 30 minutes before slicing.

BBQ Sauce Preparation

  1. 3

    Combine Ingredients

    In a saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, salt, and black pepper.

  2. 4

    Simmer the Sauce

    Bring the mixture to a simmer over medium heat. Cook for about 20 minutes, stirring occasionally until thickened. Remove from heat and let cool.

Spicy Tequila-Habanero Queso Preparation

  1. 5

    Melt the Cheese

    In a saucepan over medium heat, combine cream cheese and milk. Stir until melted and smooth.

  2. 6

    Add Cheddar and Habanero

    Stir in shredded cheddar cheese, diced habanero peppers, tequila, and salt. Continue cooking until the cheese is fully melted and the mixture is smooth.

Pickled Jalapeños Preparation

  1. 7

    Prepare the Brine

    In a small saucepan, combine white vinegar, sugar, and salt. Bring to a boil to dissolve the sugar and salt.

  2. 8

    Pickle the Jalapeños

    Pour the hot brine over the sliced jalapeños in a jar. Let them sit at room temperature for at least 30 minutes before serving.

Tobacco Onions Preparation

  1. 9

    Prepare the Onions

    In a bowl, mix flour, cornstarch, salt, and black pepper. Dredge the thinly sliced onions in the mixture.

  2. 10

    Fry the Onions

    In a deep skillet, heat oil over medium-high heat. Fry the dredged onions in batches until golden brown and crispy. Remove and drain on paper towels.

Assembly

  1. 11

    Assemble the Sandwich

    On each challah bun, layer slices of smoked brisket, drizzle with BBQ sauce, add a generous scoop of spicy tequila-habanero queso, top with pickled jalapeños, and finish with crispy tobacco onions.

  2. 12

    Serve

    Serve immediately while warm and enjoy your 'Risk It For The Brisket' sandwich!

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