Brisket Sandwich

Ingredients:

Bread:

Tangzhong:

·         4 tbsp Whole Milk (60g)

·         2 tbsp Water (25g)

·         2 tbsp Bread Flour (20g)

Dough:

·         1 tbsp Instant Yeast (10g)

·         ½ cup Whole Milk (95°)

·         2.5 cups Bread Flour (320g)

·         1 tsps Sea Salt (8g)

·         2.5 tbsp Sugar (35g)

·         1 Egg

·         1 Egg Yolk

·         3 tbsp Softened Butter (45g)

BBQ:

·         1 Cup Ketchup

·         1 tbsp Dijon Mustard

·         2 tbsp Brisket Seasoning

·         1 tbsp Honey

·         3 tbsp Butter

·         ¼ Cup Brown Sugar

·         2 tbsp Apple Cider Vinegar

Quick Pickles:

·         1 Large Cucumber

·         1 cup White Vinegar

·         Fresh Dill

·         1 tbsp Onion Powder

·         1 tbsp Garlic Powder

·         1 pinch MSG

·         1 pinch Sugar

·         Salt and Pepper to taste

Brisket:

·         10-15 lbs Brisket

Brisket Seasoning:

·         1 Part Kosher Salt

·         2 Parts Coarse Ground Pepper

·         ½ Part Garlic Powder

·         1/8 Part Smoked Paprika

·         1/8 Part Chili Powder

·         1/8 Part Cayenne

Method:

Bread:

1.       Begin by creating the Tangzhong Paste, in a small saucepan combine the milk, water and flour. Cook and constantly whisk over medium low heat until a paste forms

2.       In a bowl combine the yeast, milk and ½ tbsp of sugar. Stir and set aside until bloomed (5-8 minutes)

3.       Once bloomed, stir with the whole egg and egg yolk

4.       In the bowl of a stand mixer, add in the dry ingredients, followed by the yeast mixture. Mix on low until fully incorporated

5.       Continue mixing until a rough dough has formed, then add in the softened butter one tbsp at a time

6.       Mix for an additional 8-10 minutes or until a perfectly smooth dough ball forms

7.       Place the dough ball into a lightly greased bowl before applying a damp kitchen towel over the top. Proof for 1-2 hours

8.       Once proofed, place the dough onto a clean work surface and divide into six even dough balls.

9.       Place the dough ball onto a parchment line baking sheet. Brush with whole milk and sprinkle over sesame seeds

10.   Place an inverted baking sheet over the top of the dough and let rise for an additional 1-2 hours

11.   Once Risen, bake in a 375° oven for 18 minutes or until golden brown and fluffy

BBQ:

1.       Melt the butter in a small pot

2.       Add in the ketchup followed by the remaining ingredients

3.       Mix well until fully incorporated. Heat on low for 5-10 minutes. Serve Warm

Quick Pickles:

1.       Thinly slice the Cucumber and toss into a mason jar or lidded container

2.       Add in the vinegar and other spices. Shake well and set aside

Smoked Brisket:

1.       Begin by trimming the brisket. Most importantly: removed the deckle, any silver skin, rough edges and allow for only a ¼ inch of fat on the top side of the brisket. (There are many video on YouTube that can help you with this process)

2.       Generously season the meat side of the brisket, make sure to get an even coating with no visible patches of meat. Pat in the rub, DO NOT RUB. Once the first side is fully seasoned let rest for 15-30 minutes before seasoning the fat side. This allows the salt and seasoning to penetrate into the meat

3.       Flip the Brisket and repeat with the fat side. Make sure to season all sides as well

4.       Place directly onto a 250℉ smoker until the internal temperature reached around 165℉-180℉. This should take around 6-8 hours.

5.       Once it has temp’d above 165℉, remove from the smoker an place onto two piece of heavy duty tin foil. Fold the edged of tin foil outward, but also towards the brisket creating a tin foil boat. Place back onto the smoker and cook until internal temperature reaches 202℉. Around 2 hours

6.       Once the brisket has reached its final temperature, remove from the smoker and let rest for 20-30 minutes

7.       Place in a 150℉ oven over night or for up to 48 hours. The longer your rest the more tender it will be

8.       To slice the brisket, cut in half near where the two muscle, the point and flat, meet. Slice the flat along the same cute you just made. For the point rotate the meat 90° and cut of the rounded edge, this first slice is called, Burnt Ends and is considered the best bight in BBQ covet that piece and share with your friends. With the rest of the point slice thick and then into cubes to enjoy on your sandwich or in small bites

Brisket Sandwich:

1.       Place down the freshly baked and toasted bottom bun followed by sliced brisket. Cover with the homemade BBQ Sauce, then place on the tangy quick pickles and the top bun. Enjoy!