Melturi Brisket BBQ (Versiune tipărită)
Brisket de vită afumat cu ceapă caramelizată și două tipuri de brânză, totul într-un sandviș prăjit pe pâine de maia.
# Ingrediente:
→ Main Ingredients
01 -
1 whole brisket, trimmed of excess fat
02 -
Mustard (as a binder)
03 -
Pepper-forward brisket rub
04 -
Hickory pellets (for smoking)
05 -
Apple cider vinegar
06 -
3-4 tablespoons beef tallow
07 -
2 whole onions, diced
08 -
2 tablespoons avocado oil
09 -
1 tablespoon kosher salt
10 -
2 tablespoons unsalted butter (plus more for toasting)
11 -
Sourdough bread
12 -
Fried crispy onions
13 -
2 slices Colby jack cheese
14 -
2 slices Provolone cheese
15 -
Favorite BBQ sauce
# Instrucțiuni:
01 -
Trim brisket of excess fat and apply mustard as a binder. Season generously with a pepper-forward brisket rub and refrigerate for 1-2 hours.
02 -
Smoke brisket on pellet smoker at 210°C with hickory pellets and a water pan placed underneath. Smoke for 9-10 hours until internal temperature reaches 165-170°C.
03 -
Wrap brisket in butcher's paper with apple cider vinegar and beef tallow. Increase smoking temperature to 250°C and smoke until internal temperature reaches 204-206°C.
04 -
Rest the wrapped brisket in a cooler for 2-3 hours to enhance tenderness.
05 -
Sauté diced onions in a pan with avocado oil, kosher salt, and butter until caramelized.
06 -
Layer sourdough bread with fried onions, Colby jack cheese, brisket slices, caramelized onions, BBQ sauce, Provolone cheese, and the top bun.
07 -
Toast the assembled sandwich in a buttered cast iron skillet for 3-4 minutes, flipping once until golden brown.