The Smokehouse Recipe

Season and sear

Pat the brisket dry. Mix kosher salt, black pepper, garlic powder and smoked paprika and rub evenly over both sides of the ½ lb brisket. Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat until shimmering. Sear the brisket 2–3 minutes per side until browned.

Braise

Reduce heat to medium-low, add 1/2 cup beef broth (or water), cover the pan with a tight-fitting lid or foil, and simmer gently for 45–60 minutes, turning once, until the brisket is fork-tender. If using an oven, transfer the covered pan to a 300°F (150°C) oven for the same time. Check liquid level once; add a few tablespoons more if it evaporates.

Rest and slice

Remove brisket and let rest 10 minutes covered loosely with foil. Slice thinly against the grain into sandwich-thin slices. Reserve any pan juices; you can spoon a little onto the sandwich for extra moisture.

While the brisket cooks, make the chimichurri. Combine chopped parsley, cilantro, minced garlic, red wine vinegar, lemon juice, red pepper flakes, kosher salt and black pepper in a bowl. Stir in 3 tablespoons extra-virgin olive oil until emulsified. Taste and adjust salt, pepper or vinegar. Let sit at room temperature at least 10 minutes so flavors meld.

Butter one side of each sourdough slice. Heat a clean skillet or griddle over medium heat. Place bread butter-side-down on the skillet.

Layer 1 slice provolone on the non-buttered side of one bread slice in the skillet, top with a generous portion of sliced brisket (about half the brisket for a hearty sandwich), spoon 1–2 tablespoons chimichurri over the meat, add optional pickled red onion or arugula, then top with the second provolone slice and the second bread slice, butter-side-up.

Cook the sandwich 3–4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted. If the bread browns before the cheese melts, lower the heat and cover the skillet for 1–2 minutes to help the cheese melt.

Transfer to a cutting board, let rest 1 minute, then slice in half. If desired, spoon a little reserved brisket pan juices on the meat before serving for extra moisture and flavor.