Brisket And Sausage Sandwich Combo Recipes

SMOKEHOUSE BRISKET SANDWICH

Steps:

• Cook onions in hot oil until caramelized. Add jalapeño. Add brisket and BBQ sauce, stirring, until incorporated and warm. Gather onions, jalapeños and brisket into a mound, then place Gouda on top and cover until cheese melts. Toast hoagie roll on hot griddle until crisp. Place all of the filling on hoagie roll.
• For the Smokehouse brisket rub: Combine the mesquite powder, brown sugar, smoked paprika, salt, au jus powder, granulated sugar, chili powder, cumin, garlic powder, mustard powder, onion powder and black pepper in a large bowl until thoroughly incorporated.
• For the brisket: Preheat oven to 350 degrees F.
• Trim excess fat from the brisket, leaving a good layer for flavor. Spread a thick layer of rub over entire brisket in a heavy-duty baking pan, and work rub into the layer of fat. Add liquid smoke and 1/2 cup water, then cover tightly with aluminum foil. Braise in oven until tender, about 4 hours.
• To a large heavy-duty cooking pot over low heat, add, in order and whisking vigorously until incorporated, the coffee, brown sugar, molasses, Worcestershire, vinegar, honey, hot sauce, ketchup, liquid smoke, mustard, garlic powder, onion powder, cayenne, chili powder, mustard flour and black pepper. Continue to cook on low heat, stirring every 5 minutes, for 30 minutes.

WOODROW'S COFFEE BBQ BRISKET SANDWICH

Steps:

• For the BBQ rub: Mix together smoked paprika, brown sugar, chili powder, salt, pepper, granulated garlic and onion powder in a bowl. Set aside.
• For the brisket: Trim excess fat from the outside of the brisket, keeping about 1/2-inch layer of fat on.
• Chop up excess fat and place it in a pot with 1 cup of the vegetable oil. Cook over medium-low heat, stirring occasionally, until the fat starts to brown, 10 to 15 minutes. Turn off heat and let cool, then strain to remove all the fat chunks. Set aside.
• Rub some of the remaining 1/4 vegetable oil all around the outside of the brisket. Rub brisket liberally with 3/4 cup BBQ rub (save remainder for another use). Rub the rest of the vegetable oil on top of the BBQ rub. (When putting rub on meat, just remember, "oil, rub, oil.")
• Let the brisket rest, covered and refrigerated, overnight. (If you are in a hurry, you could let it sit in the fridge for a couple hours and it should turn out okay.)
• Heat an outdoor grill to 350 degrees F. Preheat an oven to 200 degrees F.
• Sear the outside of the meat on all sides on the grill. Since we are not using a smoker, it is important to get some open flame action to caramelize the outside of the meat so we get some smoke flavor. Cover the meat with foil or thick butcher paper and place in a hotel pan.
• Transfer to the oven and roast for 12 hours or overnight. Let cool.
• For the coffee BBQ sauce: Melt the butter in a saucepot, then add garlic and shallots. Cook, stirring, until they start to caramelize. Add the BBQ sauce, coffee and bay leaf and simmer on medium-low heat, stirring frequently, for about 30 minutes. Let cool, remove the bay leaf and puree in a blender (optional). Set aside.
• Ready to make the sandwiches! Slice the brisket about 1/4-inch-thick and place in a large enough saute pan that each piece can be flat in the pan in a single layer. Add just enough BBQ sauce to come about halfway up the side of the meat. Heat the pan on medium to high heat. Meanwhile, split the burger buns. Toast the buns and add the melted butter to the insides.
• Heat the oil in a deep-fryer to 350 degrees F.
• Fry shoestring potatoes until they start to turn golden brown, then add the sliced jalapenos to the fryer and continue frying until the fries are golden and jalapenos are crispy but still bright green, 1 to 2 minutes. Let drain, then place in a bowl and season with salt and pepper. Set aside.
• Meanwhile, pay attention to the brisket in the pan. Turn each piece over on the other side with tongs and continue searing.
• Pour about 1/4 cup beef fat into another saute pan. Heat on medium-high heat and add the sliced onions. Cook the onions down until they start to get a dark caramelization-thing going on, then add salt and pepper to taste. Turn off heat, drain excess oil and set aside. At this point the brisket should be looking good. You want there to be a deep-dark crust forming on the outside.
• Time to assemble! Place buns on a tray, lay your Cheddar down on the bottom, add the BBQ brisket on top, beef fat onions on top of the brisket, jalapeno shoestrings on top of the onions, put on your bun lids...DONE!

PIT SMOKED BEEF BRISKET AND HOT SMOKED SAUSAGE WITH TEXAS BARBECUE SAUCE

Steps:

• Mix all the ingredients together, saving 1/4 cup, and rub the brisket vigorously. Store brisket well sealed overnight in a shallow pan.;
• In a medium sauce pot, place bacon, onion garlic, and celery. Cook over medium heat until browned. Add 4 bottles of beer to the pot. It's going to be a long day; you will need the other beers for the cook. Bring the pot to a boil. Add rub, mustard, pepper, zest, juice, soy sauce and vinegar. Continue to slowly simmer, for 1 hour, as the meat smokes.
• Start a charcoal fire on one side of the grill. Add post oak pieces that have been well soaked (1 hour), or still green and uncured. Control the heat of the fire by closing the air vents to the grill. Place brisket, fat side up, on indirect heat (not over the fire) and close the top of the grill. Grill should be 300 degrees. Baste meat continuously with mop every 30 minutes. When turning meat always carefully use a spatula and never prick the meat. Tongs or forks may pierce the meat allowing juices to escape making the meat dry and tough. Brisket will be done in about 4 1/2 to 5 hours or when internal temperature reaches 165 degrees. Allow to rest 30 minutes before slicing.
• Remove any excess fat and slice brisket across grain 3/8 inches thick. Texans don't use barbecue sauce, but they haven't tried these. Serve hot smoked sausages split, brisket sliced, BBQ sauce, white bread and pickled peppers.
• Place sausages on smoking grill beside the brisket with indirect heat, not over the fire. Cook at 300 degrees for 1 1/4 hours.
• Chipolte BBQ Sauce: 2 tablespoons vegetable oil 1/2 onion, diced 3 cloves garlic, smashed 1 cup chopped tomatoes 1 cup ketchup 1/2 cup coffee 3 tablespoons molasses 2 tablespoons Dijon mustard 3 tablespoons brown sugar 1 tablespoon Worcesterchire sauce 2 chipotle peppers In a medium saucepan, over medium heat, place oil, onion and garlic. Cook for 3 minutes. Add the tomatoes and simmer for about 8 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and puree in food processor. Serve right away or let cool and refrigerate.
• Pickled Peppers: 3 cups cider vinegar 3 cups pineapple juice 1 tablespoon cracked peppercorns 2 teaspoons thyme leaves 2 bay leaves 1 teaspoon salt 40 jalapenos 25 garlic cloves 1 red onion, peeled and chopped 2 carrots, peeled and shredded
• In a large saucepan over high heat, bring vinegar, juice, peppercorns, thyme, bay leaves and salt to a full boil. Add jalapeno, garlic, onion and carrots and bring to a boil again. Remove from heat. Transfer to a large container and seal.