Smoked Brisket Sandwich
Ingredients:
Bread:
Tangzhong:
· 4 tbsp Whole Milk (60g)
· 2 tbsp Water (25g)
· 2 tbsp Bread Flour (20g)
Dough:
· 1 tbsp Instant Yeast (9g)
· ½ cup Whole Milk (95°)
· 2.5 cups Bread Flour (320g)
· 1 tsps Sea Salt (8g)
· 2.5 tbsp Sugar (40g)
· 1 Eggs
· 1 Egg Yolk
· 3 tbsp Softened Butter (45g)
Brisket:
· 10-15 lb. brisket
· Salt & Pepper
· Tin Foil
Pickled Jalapenos:
· 2-3 Jalapenos (Sliced)
· ½ Cup Water
· ½ Cup Vinegar
· Salt and Pepper to taste
Cole Slaw:
· 1 Green Cabbage (Thinly Sliced)
· 1-3 Carrot (Grated)
· ¼ Cup Mayo
· ¼ Cup Greek Yogurt
· 2 tbs Red Wine Vinegar
· 2 tbs Sugar
· 1 tbs MSG
· 1 tbs Onion Powder
· 1 tbs Garlic Powder
· Salt & Pepper
BBQ Sauce
· ½ Cup Ketchup
· 2 tbs Dijon Mustard
· 1 tbs Sriracha
· 1 tbs Onion Powder
· 1 tbs Garlic Powder
· 3 tbs Brown Sugar
· 3 tbs Beef Stock
· 2 tbs Apple Cider Vinegar
· 1 tbs Mustard Powder
· 1 tbs Chili Powder
· 1 tbs Smoked Paprika
· 1 tbs Cayenne
· Salt & Pepper
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 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, Tangzhong paste, 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 5-7 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 hour
8. Once proofed, punch down your dough and place onto a clean work surface and divide into eight even dough balls.
9. Place the dough balls onto a parchment line baking sheet
10. Place an inverted baking sheet over the top of the dough and let rise for an additional 2 hours. Brush with a whole milk, egg mixture and sprinkle over sesame seeds (optional)
11. Once Risen, bake in a 375° oven for 18 minutes or until golden brown and fluffy
Brisket:
1. Begin by trimming the brisket. Most importantly: remove 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 seasoning, 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 to penetrate the meat. Flip the Brisket and repeat with the fat side. Don’t Forget the Sides, rookie move (optional leave uncovered in the fridge for up to 48hrs)
3. Place directly onto a 225°F smoker and cook until a dark bark has formed or the internal temperature reaches around 175-180℉. This should take around 4-8 hours depending on the size of the brisket
4. Remove from the smoker and place onto a piece of heavy duty tin foil. Fold the edges of tin foil outward, but also towards the brisket creating a tin foil boat. @chudsbbq Place back onto the smoker and cook until internal temperatures reach 202℉ (Around 2 hours)
5. Once the brisket has reached its final temperature, remove from the smoker and let rest for 20-30 minutes
6. Place in a 140℉ oven overnight or for up to 48 hours. The longer your rest the more tender it will be
7. 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 off the rounded edge, this first slice is called, The Burnt End 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
Pickled Jalapenos:
1. Toss the sliced Jalapenos into a mason jar or lidded container
2. Add in the vinegar and seasoning. Shake well and set aside
Coleslaw:
1. Place the carrot and green cabbage into a large bowl
2. In a small bowl, combine the yogurt, mayo, vinegar and dry seasonings. Mix well
3. Pour the liquid mixture into the cabbage blend. Mix together and set aside in the refrigerator
BBQ Sauce:
1. In a medium sized sauce pan combine all dry and wet ingredients
2. Mix together then simmer on medium low for 15 minutes
Brisket Sandwich:
1. Place down your perfectly toasted bottom bun, followed by a generous spoonful of the tangy BBQ sauce, then a massive helping of the smoked brisket, a handful of the fresh jalapenos, a portion of the delicious coleslaw and finally topped with another perfectly toasted top bun smothered with more BBQ sauce. Enjoy!
