Recipe courtesy of Smoke Shack

Big Dog Sandwich

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  • Level: Advanced
  • Total: 22 hr 20 min (includes marinating and resting time)
  • Active: 2 hr 20 min
  • Yield: 1 serving
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Big Dog Sandwich:

One 6-inch hoagie roll

7 ounces chopped Brisket, recipe follows

7 ounces Pulled Pork, recipe follows 

1/2 link All Beef Hot Links, recipe follows

1 tablespoon BBQ Sauce, recipe follows

1 tablespoons Mustard BBQ Sauce, recipe follows

2 ounces Feta Slaw, recipe follows

Brisket/Pulled Pork:

One 12-pound brisket or 1 whole bone-in pork butt (Boston butt )

4 ounces ground pepper 

4 ounces salt 

4 ounces brown sugar 

3 ounces paprika

2 ounces chili powder 

2 ounces garlic powder 

2 ounces onion powder 

All Beef Hot Links:

1400 grams beef (not a fatty cut)

450 grams beef fat 

40 grams minced garlic 

34 grams sea salt 

11 grams chile flakes 

7.5 grams black peppercorns 

6 grams pink curing salt 

5 grams cayenne pepper 

4.5 grams coriander seeds 

BBQ Sauce:

2.5 gallons ketchup

6 cups apple cider vinegar 

4 cups molasses 

3 cups steak sauce, such as A-1

2 cups mustard

1 cup Worcestershire sauce

1/2 cup BBQ rub 

1/2 cup garlic pepper 

1/2 cup ground black pepper 

1 tablespoon ground cinnamon 

Mustard BBQ Sauce:

2 gallons Creole mustard, such as Zatarain's

12 cups honey 

12 cups apple cider vinegar 

5 cups raspberry jelly 

4 cups ketchup

2 cups BBQ rub 

1 cup Worcestershire sauce

Feta Slaw:

4 pounds shredded green cabbage

2 cups shredded red cabbage

2 cups julienne carrots (cut into thin matchsticks)

2 cups crumbled feta

2 cups diced green onion

1 cup red wine vinegar

1 cup white wine vinegar

1 tablespoon ground black pepper

1 tablespoon salt


  1. Open the hoagie roll. Lay the brisket and pork on the bread, then add hot link to the middle. Pour the sauces on the meats; the BBQ Sauce goes on the brisket and the Mustard BBQ Sauce goes on the pork. Top with Feta Slaw and fold together to make one large sandwich.

Brisket/Pulled Pork:

Yield: 20 servings
  1. Preheat a smoker or oven for cooking at about 225 degrees F.
  2. Trim brisket fat on the deckle (large side) just enough to where there is still fat covering the meat. (You do not need to trim the pork butt.) Stir together the pepper, salt, sugar, paprika, chili powder, garlic powder and onion powder in a small bowl. Apply the rub to all sides of the meat thoroughly. Let sit at room temperature for about 30 minutes. Place in smoker or oven and let cook until internal temperature reaches 200 degrees F, about 12 hours.
  3. Let sit 30 minutes, then chop meat.

All Beef Hot Links:

Yield: 40 links
  1. Grind beef and fat together through a meat grinder and put into a bus tub.
  2. Mix together garlic, sea salt, chile flakes, peppercorns, curing salt, cayenne and coriander seeds, then pour in 8 ounces cold water for even distribution.
  3. Add water and seasonings to the meat and toss for 2 minutes. Transfer to a plastic bag and let marinade in the refrigerator overnight.
  4. Put hog casings in warm salt water and let sit in the refrigerator overnight.
  5. Place hog casings on a sausage stuffer. Fill with filling, twisting into 6-inch links.
  6. Special equipment: a meat grinder; hog casings; sausage stuffer

BBQ Sauce:

Yield: 5 gallons
  1. Mix the ketchup, vinegar, molasses, steak sauce, mustard, Worcestershire, BBQ rub, garlic pepper, black pepper, cinnamon and 3 quarts water in a 5-gallon bucket.

Mustard BBQ Sauce:

Yield: 4 gallons
  1. Mix the mustard, honey, vinegar, jelly, ketchup, BBQ rub and Worcestershire in a 5-gallon bucket.

Feta Slaw:

Yield: 30 servings
  1. Put the cabbages, carrots, feta, green onion, vinegars, pepper and salt in a large bowl and mix thoroughly until the liquid is gone.