Name: BBQ Rig Pineapple Express Sandwich
Cook time: P0Y0M0DT1H35M0.000S
Total time: P0Y0M5DT13H25M0.000S
Yield: 6 servings
Ingredients: 2 tablespoons coriander seeds, cracked; 2 tablespoons black peppercorns, cracked; 2 1/2 pounds beef brisket (flat); 3/4 cup kosher salt; 3/4 cup brown sugar; 1/2 cup honey; 4 teaspoons pink salt; 2 tablespoons pickling spice; 3 cloves fresh garlic, minced; 1/2 golden pineapple; 1/2 cup mayonnaise; 1 tablespoon sriracha; 12 ounces mayonnaise; 2 tablespoons seasoned rice vinegar; 1 tablespoon lime juice; 1 tablespoon sambal oelek; 1 tablespoon granulated sugar; 1 tablespoon white vinegar; 1/8 tablespoon granulated garlic; 1 1/2 pounds shredded green cabbage; 12 ounces shredded red cabbage; 6 ounces grated carrot; BBQ Rig Sweet Buns, recipe follows; 3 ounces sourdough starter; 1 1/8 tablespoons granulated sugar; 1/8 teaspoon ground turmeric; 1 3/4 ounces bread flour; 5.3 ounces bread flour; 1/3 tablespoon dry yeast; 1/4 tablespoon kosher salt

Directions

Special equipment:

a smoker

For the black pepper dry rub: Stir together the coriander seeds and black peppercorns in a bowl.
For the BBQ rig pastrami: Put the brisket into a large non-metallic container. Combine the salt, brown sugar, honey, pink salt, pickling spice, garlic and 2 quarts water together in a large pot over medium heat and bring to 140 degrees F. Transfer to the refrigerator until completely cool.
Pour the brine over the brisket and put in the refrigerator for 5 days.
Preheat a smoker to 200 degrees F.
Remove the brisket from the brine and pat dry. Rub the brisket on all sides with 1 tablespoon black pepper dry rub (save the remainder for another use). Smoke the brisket in the smoker until it reaches an internal temperature of 160 degrees F, 6 to 8 hours. Remove the brisket from the smoker and chill completely. (Keep the smoker on.) On a slicer or with a very sharp knife, slice the pastrami very thinly.
For the BBQ rig smoked pineapple rings: Remove the ends of the pineapple and peel. Slice into 6 slices. Place on a wire rack and smoke for 2 to 3 hours.
For the BBQ rig sriracha mayo: Mix together the mayonnaise and sriracha in a bowl.
For the BBQ rig wangy coleslaw: Combine the mayonnaise, rice vinegar, lime juice, sambal, granulated sugar, white vinegar and garlic in a large bowl, then mix until smooth. Add the cabbages and carrot. Thoroughly mix together and let stand for 1 hour. Serve.
For the sandwich assembly: Heat and split the Buns open. Put 1 tablespoon sriracha mayo on each bun. Spoon some of the Wangy Slaw onto each bun. Place 5 ounces hot pastrami on top of the coleslaw. Place a pineapple ring on each sandwich and finish with the bun top.

BBQ Rig Sweet Buns:

For the sponge: Combine the sourdough starter, granulated sugar, turmeric, bread flour and 1/2 cup water in the bowl of a mixer and mix until smooth. Cover the bowl with plastic wrap and let stand at room temperature for 4 hours.
Put the sponge in the refrigerator overnight, then take the sponge out of the refrigerator and rest at room temperature for 2 hours.
For the bread: Add the bread flour, yeast, salt, egg and butter to the sponge and knead for 20 minutes. Cover with plastic wrap and proof (let rise) for 1 hour. Portion out into 12 buns, then shape and place on a parchment-lined baking sheet. Cover with plastic wrap and let proof until doubled in size, 1 1/2 to 2 hours.
Preheat the oven to 350 degrees F.
Remove the plastic wrap from the buns and bake until golden brown, about 20 minutes.