Horsey Bain's Brisket Sandwich Recipe
hickory smoked brisket, horseradish sauce, henry bain's steak sauce, red onion, crispy jalapeño chips
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Ingredients
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Brisket
Horseradish Sauce
Toppings
Bread
Method
Cooking the Brisket
- 1
Preheat your smoker to 225°F (107°C).
- 2
Season the brisket generously with salt and black pepper.
- 3
Place the brisket in the smoker and smoke for about 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C).
- 4
Once done, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.
Making Horseradish Sauce
- 5
In a bowl, combine the prepared horseradish, sour cream, Dijon mustard, lemon juice, salt, and black pepper.
- 6
Mix well until you achieve a smooth consistency. Adjust seasoning if necessary.
- 7
Cover and refrigerate until ready to use.
Assembling the Sandwich
- 8
Slice the rested brisket against the grain into thin slices.
- 9
Spread a generous amount of Henry Bain's steak sauce on the inside of each sandwich roll.
- 10
Layer the sliced brisket on the roll and top with horseradish sauce.
- 11
- 12
Close the sandwich roll and serve immediately.