Western Brisket Recipe
Slow Smoked Beef Brisket Piled High on a Toasted Brioche Bun with Beer Battered Onion Rings and Provolone Cheese. Drizzled with BBQ Sauce.
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Ingredients
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Brisket
Onion Rings
Assembly
Method
Brisket Preparation
- 1
Prepare the Brisket
In a bowl, mix together smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and liquid smoke to create a rub.
- 2
Rub the Brisket
Rub the spice mixture generously all over the brisket. Allow it to marinate in the refrigerator for at least 2 hours or overnight for best results.
- 3
- 4
Rest the Brisket
Once done, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.
Onion Ring Preparation
- 5
Slice the Onions
Peel and slice the onions into 1/2 inch thick rings.
- 6
Make the Batter
In a large bowl, combine flour, baking powder, salt, and beer. Mix until smooth.
- 7
Heat the Oil
In a deep pot or fryer, heat the oil to 375°F (190°C) for frying.
- 8
Fry the Onion Rings
Dip the onion rings into the batter, allowing excess to drip off, then carefully place them in the hot oil. Fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.
Assembly
- 9
Toast the Buns
Lightly toast the brioche buns on a griddle or in the oven until golden.
- 10
Assemble the Sandwich
Layer sliced brisket on the bottom half of each bun, top with provolone cheese, and add a few onion rings. Drizzle with BBQ sauce to taste, then place the top half of the bun.
- 11
Serve
Serve the sandwiches warm with extra BBQ sauce on the side.
