Bbq Brisket Sando Recipe
18 hour smoked brisket / cheddar / persimmon / cabbage / dutch crunch
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Ingredients
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Brisket
Sandwich Assembly
Method
Prepare the Brisket
- 1
Season the Brisket
In a small bowl, mix together salt, black pepper, garlic powder, onion powder, smoked paprika, and brown sugar. Rub this spice mix all over the brisket, ensuring it is well coated. Wrap in plastic wrap and refrigerate for at least 12 hours, preferably overnight.
- 2
Prepare the Smoker
Soak the wood chips in water for at least 30 minutes. Prepare your smoker according to the manufacturer's instructions and set it to maintain a temperature of 225°F (107°C).
- 3
Smoke the Brisket
Remove the brisket from the refrigerator and let it sit at room temperature for about 30 minutes. Place the brisket in the smoker and add the soaked wood chips. Smoke the brisket for approximately 18 hours, adding more wood chips as necessary to maintain smoke and temperature.
- 4
Assemble the Sandwich
- 5
Prepare the Cabbage and Persimmons
While the brisket is resting, prepare the cabbage by shredding it finely. Slice the persimmons thinly.
- 6
Slice the Brisket
Using a sharp knife, slice the brisket against the grain into thin slices.
- 7
Build the Sandwich
On the bottom half of each Dutch crunch roll, layer sliced brisket, a slice of cheddar cheese, a few slices of persimmons, and a generous handful of shredded cabbage. Drizzle with BBQ sauce to taste.
- 8
Top and Serve
Place the top half of the roll on each sandwich. Serve immediately with extra BBQ sauce on the side.
