Brisket Sandwich

Name: Brisket Sandwich
Ingredients: 1/4 cup paprika; 1/4 cup freshly ground black pepper; 1/8 cup salt; 1/4 cup brown sugar; 2 tablespoons chili powder; 1/4 cup garlic powder; 10 pound brisket; 7 slices bacon, cut in 1-inch pieces; 3 yellow onions, julienne; 3 tomatoes, sliced; 2 ribs celery, cut in 1/2; 3 jalapenos; 1 red pepper, seeded and julienne; 3 carrots, julienne; 12 ounces oatmeal stout; 1/4 cup cider vinegar; 2 tablespoons Worcestershire sauce; Handful garlic, about 12 cloves; Whole-wheat buns; Sliced red onion and pickles, for serving; Olive oil; 4 shallots, diced; 1 (No.10) can diced tomatoes; 64 -ounce can sliced peaches; 16 ounces dried figs, stems removed; 1 stem rosemary, leaves picked; 1/2 cup balsamic vinegar; 1/4 cup stone-ground mustard; 1 lemon, juiced; 1/3 cup packed ground fresh ginger

39 ingredients

21 steps

Ingredients

1/4 cup paprika
1/4 cup freshly ground black pepper
1/8 cup salt
1/4 cup brown sugar
2 tablespoons chili powder
1/4 cup garlic powder
10 pound brisket
7 slices bacon, cut in 1-inch pieces
3 yellow onions, julienne
3 tomatoes, sliced
2 ribs celery, cut in 1/2
3 jalapenos
1 red pepper, seeded and julienne
3 carrots, julienne
12 ounces oatmeal stout
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
Handful garlic, about 12 cloves
Whole-wheat buns
Sliced red onion and pickles, for serving
Olive oil
4 shallots, diced
1 (No.10) can diced tomatoes
64 -ounce can sliced peaches
16 ounces dried figs, stems removed
1 stem rosemary, leaves picked
1/2 cup balsamic vinegar
1/4 cup stone-ground mustard
1 lemon, juiced
1/3 cup packed ground fresh ginger
4 cups fresh orange juice
2 cups white tequila (can use reposado but not anejo - unless you really like that flavor)
1 tablespoon dry mustard
8 ancho chiles
1 tablespoon sambal oelek
2 teaspoons salt
1 cup brown sugar
1 can anchovies, minced
10 cloves garlic, peeled

Directions

1

Mix all of the dry rub ingredients together in a small bowl.
2

Dab the brisket dry with paper towels.
3

Coat the brisket all over with the dry rub.
4

Make a mesquite fire inside the oven of a smoker.
5

A combination of charcoal and mesquite chips (wet) is fine.
6

Put the brisket on the right side of the grates in the main oven of the smoker.
7

Damp down the fire.
8

Leave the brisket to smoke until the fire burns out.
9

In the meantime, In a large skillet, saute the bacon and vegetables until they are moist.
10

Put them into a 6-inch deep, full-sized, hotel pan.
11

Add the brisket, beer, vinegar, Worcestershire and garlic.
12

Cover the pan with a sheet of parchment paper and tightly cover with a sheet of heavy foil.
13

Cook overnight in a 250 degree F oven.
14

Cut the brisket into chunks and serve on a whole-wheat buns with the BBQ sauce, sliced red onion and pickles.
15

Heat some oil (about 1/4 cup or less) in a heavy-bottomed pan over medium heat.
16

Add the shallots and saute for a couple of minutes.
17

Add the remaining ingredients and bring to slow boil - be careful not to burn.
18

Cook on ultra low heat for about 8 hours (1.5 in prep room hot plate).
19

Cool.
20

Add the sauce to a food processor and blend to combine.
21

Dilute with brisket pan juice before using.