Garlic And Swiss Brisket Recipe
Slow-smoked Beef Brisket Piled High on a Toasted Brioche Bun with Swiss Cheese and Garlic Aioli
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Ingredients
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Brisket
Garlic Aioli
Toasted Brioche Buns
Swiss Cheese
Method
Preparing the Brisket
- 1
Season the Brisket
In a small bowl, combine smoked paprika, garlic powder, black pepper, kosher salt, brown sugar, onion powder, mustard powder, and liquid smoke. Rub this spice mixture all over the beef brisket, ensuring an even coating.
- 2
Smoke the Brisket
Place the seasoned brisket in a smoker preheated to 225°F (107°C). Smoke for approximately 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C). This may take around 6-8 hours. Ensure to use wood chips of your choice for smoking.
- 3
Rest the Brisket
Once the brisket reaches the desired temperature, remove it from the smoker and let it rest for at least 30 minutes before slicing. This helps the juices redistribute.
Making the Garlic Aioli
- 4
Prepare the Aioli
In a food processor, combine mayonnaise, garlic cloves (peeled), lemon juice, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Preparing the Buns and Assembling
- 5
- 6
Assemble the Sandwiches
Slice the smoked brisket against the grain into thin slices. On the bottom half of each toasted brioche bun, layer with smoked brisket, a slice of Swiss cheese, and a generous dollop of garlic aioli. Top with the other half of the bun and serve immediately.
