Restaurants›State and Lake Chicago Tavern›Smoked Brisket Roll Recipe

Smoked Brisket Roll Recipe

Inspired by State and Lake Chicago Tavern
Time8h
Serves4

shaved, pickled red onions, gouda cheese, toasted onion roll, s&p fries

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Ingredients

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Brisket

Pickled Red Onions

Assembly

Method

Brisket Preparation

1

Season the Brisket

In a small bowl, mix together smoked paprika, garlic powder, onion powder, black pepper, and salt. Rub this mixture all over the brisket.

2

Smoke the Brisket

Place the seasoned brisket in a smoker and cook at 225°F for about 6-8 hours or until internal temperature reaches 190°F. Baste with Worcestershire sauce and beef broth every hour.

3

Rest the Brisket

Once cooked, remove from the smoker, wrap in foil, and let it rest for at least 30 minutes before slicing.

Pickled Red Onions

4

Slice the Onions

Thinly slice the red onion and place it in a jar.

5

Prepare the Pickling Solution

In a saucepan, combine apple cider vinegar, sugar, and salt. Heat until sugar dissolves.

6

Pickle the Onions

Pour the hot vinegar solution over the onions in the jar. Let cool to room temperature, then refrigerate for at least 1 hour before using.

Assembly

7

Assemble the Roll

Slice the onion rolls in half. Layer with shaved brisket, a slice of gouda cheese, and pickled red onions. Serve with salt and pepper fries on the side.