Name: Whitner's BBQ Hot Open-Faced Brisket Sandwich
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT13H35M0.000S
Yield: 10 servings
Ingredients: 1/2 cup kosher salt; 2 tablespoons ground black pepper; 2 tablespoons Whitner's BBQ Rub, recipe follows; 2 tablespoons brown sugar; 2 ounces (4 tablespoons) butter; 1/2 cup all-purpose flour; 1 tablespoon chili powder; 1 tablespoon kosher salt; 3/4 teaspoon garlic powder; 3/4 teaspoon onion powder; 1 quart chicken stock (homemade is best, but use a low-sodium version if using store-bought); 1 whole brisket; Cheap white bread; 1/4 cup paprika; 1/4 cup kosher salt; 1/4 cup brown sugar; 2 tablespoons chili powder; 2 tablespoons ground cumin; 2 tablespoons ground mustard; 2 tablespoons ground black pepper; 1 tablespoon cayenne pepper; 1 tablespoon garlic powder

Directions

For Whitner's brisket rub: Combine salt, pepper, Whitner's BBQ Rub and brown sugar in a large mixing bowl and mix well. Store in an airtight container.
For Whitner's gravy: Melt the butter in a medium saucepan over medium-low heat. Add the flour to make a roux and whisk until butter and flour mixture is smooth and fragrant and begins to brown slightly, 3 to 4 minutes. Add the chili powder, salt, garlic powder, and onion powder to the roux and continue to whisk for 1 to 2 more minutes. Turn heat up to medium-high and add the chicken stock.
Continue to whisk until the roux is dissolved into chicken stock and the gravy begins to thicken slightly, about 5 more minutes. Strain through a sieve for best results.
For the brisket sandwiches: Preheat a smoker for cooking at 200 degrees F.
Liberally rub brisket with 1/2 cup brisket rub. Smoke until tender and reaches an internal temperature of 195 to 200 degrees F. Cooking time will depend on the weight of the brisket; a 10-pound or larger brisket will typically take at least 12 hours.
Remove it from the smoker, wrap it in foil, and let it rest at room temperature for 1 to 2 hours. Slice brisket against the grain (remove excess fat from brisket if desired, leave on for a more intense flavor), place on top of white bread, and smother with hot gravy.
Place 5 to 6 slices brisket over slices of white bread and spoon gravy on top.

Whitner's BBQ Rub:

Yield: 1 1/4 cups

Combine paprika, salt, brown sugar, chili powder, cumin, mustard, black pepper, cayenne and garlic powder in a large mixing bowl and mix well. Store in an airtight container.