Brisket Sandwich Recipe
House-smoked beef brisket, yellow cheddar, Napa cabbage slaw, Carolina sauce, and haystack onions on a butter-grilled pretzel roll.
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Ingredients
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Brisket Sandwich Ingredients
Method
Preparation Instructions
- 1
Prepare the Brisket
Smoke the beef brisket at 225°F for about 10-12 hours until tender. Season with salt and pepper before smoking. Once done, let it rest for 30 minutes before slicing.
- 2
Make the Napa Cabbage Slaw
In a bowl, mix shredded Napa cabbage, grated carrots, mayonnaise, apple cider vinegar, and honey. Season with salt and pepper to taste. Set aside to marinate for 30 minutes.
- 3
Fry the Haystack Onions
Slice the onion thinly and soak in buttermilk for 30 minutes. Dredge in flour mixed with salt and pepper, then deep fry in hot oil until golden brown. Drain on paper towels.
- 4
- 5
Assemble the Sandwich
Layer sliced brisket on the bottom half of the pretzel roll, top with yellow cheddar, Napa cabbage slaw, and drizzle with Carolina sauce. Add fried haystack onions on top and place the other half of the roll on top.
- 6
Serve
Serve the brisket sandwich warm, accompanied by extra Carolina sauce if desired.