Leftover Brisket Sandwich

A Cook Named Matt | Matt Broussard
Servings

12

Prep Time

20 minutes

Cook Time

1 hours

Cuisine

Modern American

Category

Main Course

Brisket deserves a second act - and this sandwich delivers. Spiceology Smoked Paprika and Cayenne anchor the basting marinade and BBQ sauce for a deeply smoky, layered build that is anything but an afterthought. Stack it high on a toasted bolillo with tangy escabeche and BBQ mayo, and suddenly leftovers are the main event.

Leftover Brisket Sandwich

Ingredients

    For the Brisket

    • 8 to 12 lbs brisket
    • Kosher salt
    • Black pepper

    For the basting marinade

    • 1 teaspoon Spiceology Smoked Paprika
    • 1 can of beer
    • 1 cup of canola oil
    • rice wine vinegar to taste
    • Salt to taste
    • Brisket day drippings

    For the Texas BBQ Sauce:

    • 1 cup Ketchup
    • 1 cup San Marzano tomato sauce
    • ¼ cup Shiner Bock
    • 1 tablespoon Spiceology Cayenne
    • 1 tablespoon Garlic Powder
    • 2 tablespoons black pepper
    • 2 tablespoons brown sugar
    • 2 tablespoons Worcestershire
    • -Salt to taste

    For BBQ Mayo:

    • ½ cup BBQ Sauce
    • ½ cup mayo

    For the Escabeche:

    • 1 cups chopped carrot
    • 1 chopped yellow onion
    • 2 cups chopped jalapeno
    • 5 cloves garlic

    Pickling liquid:

    • ¼ cup sambal
    • 1 quart apple cider vinegar
    • salt to taste
    • sugar to taste

    Directions

      For Brisket:

      1. Place brisket fat side up with the thicker side closest to the heat source. Wood should be in a separate smoker box or as indirect from the brisket as possible.
      2. We used Charcoal as our base and threw on a mix of mesquite and soaked hickory.
      3. Baste brisket with marinade every hour or so.

      4. Try to maintain 250° F the whole time and remove brisket once the internal meat temperature reaches about 170° F. Wrap in parchment paper and rest.

      For the Texas BBQ Sauce

      1. Mix all ingredients together.

      For BBQ Mayo

      1. Mix all ingredients together.

      For the Escabeche

      1. Cut ingredients and combine them together.

      Pickling liquid:

      1. Bring pickling liquid to a boil

      2. salt and sugar to taste

      3. pour over the veggies and let sit uncovered in the fridge for a day.

      Instructions to assemble sandwich:

      1. Serve on a toasted Bolillo Bun with some cilantro.
      Recipe Products
      Spice
      Chile
      Spice
      Chile