The Liberty Brisket Texas Melt
- Level: Advanced
- Total: 1 day 3 hr 20 min (includes marinating and resting time)
- Active: 1 hr 25 min
- Yield: 6-8 sandwiches
- Level: Advanced
- Total: 1 day 3 hr 20 min (includes marinating and resting time)
- Active: 1 hr 25 min
- Yield: 6-8 sandwiches
Ingredients
Brisket Binder:
Brisket Rub:
Home-Style Pimiento Cheese:
Zesty Alabama White Sauce:
Sandwich Assembly:
Directions
Special equipment:
a smoker; cherry, pecan and red oak wood- For the brisket binder: Combine the Dijon mustard, Worcestershire sauce, beef base, oil, granulated garlic, onion powder, smoked paprika, black pepper, MSG if using and cayenne if using in a bowl.
- Trim the brisket to a uniform 1/4-inch fat cap. Shape the brisket into an aerodynamic, symmetrical form for even airflow and controlled cooking. Apply the binder evenly across all surfaces of the brisket.
- For the rub: Combine the salt, pepper, granulated garlic, smoked paprika, onion powder, celery seed, Worcestershire powder and MSG, if using, in a bowl. Season the brisket thoroughly with the rub. Wrap tightly in plastic wrap. Refrigerate 12 to 24 hours.
- Preheat a smoker to 150 degrees F (65 degrees C).
- Place the brisket into the smoker cold, directly from refrigeration. Maintain the smoker temperature below 200 degrees F (93 degrees C) during the first 3 hours, and start with cherry wood during the early smoke-ring phase. Transition into pecan wood for sweetness and nuttiness. Maintain sweet red oak as the primary combustion wood throughout the cooking. Keep the meat surface temperature under 140 degrees F (60 degrees C) for as long as possible. The goal is to maximize nitric oxide absorption to create a deep smoke ring before bark formation fully sets.
- Increase the smoker temperature to 225 to 235 degrees F (107 to 113 degrees C) and continue to cook until the internal temperature of the brisket reaches 140 to 150 degrees F. Flip the brisket so that the flat faces toward the firebox. Lightly spritz the surface as needed to minimize surface drying. “Swaddle” the brisket sides loosely with foil to protect thinner edges and flats from radiant heat exposure while preserving bark integrity. Continue to cook until the brisket’s internal temperature reaches 180 degrees F, then transfer the brisket to a foil boat. Add the infused beef tallow underneath the brisket and ladle the tallow over the top surface.
- Increase the pit temperature to 275 to 300 degrees F (135 to 149 degrees C) maximum after entering the foil boat phase. Continue cooking until the internal temperature is around 197 degrees F (92 degrees C).
- Wrap the brisket fully. Hold at 140 degrees F (60 degrees C) for a minimum of 8 to 10 hours. Slice into 1/4-inch ribbons for sandwich assembly.
- For the pimiento cheese: Whisk together the cream cheese, mayonnaise, smoked paprika and garlic salt in a bowl until smooth. Fold in the grated cheeses and pimientos. Refrigerate 24 hours before use for optimal flavor integration.
- For the zesty Alabama white sauce: Whisk together the mayonnaise, horseradish, apple cider vinegar, Dijon mustard, garlic powder, salt and pepper in a bowl until fully emulsified. Refrigerate until service.
- For the sandwich assembly: Split the sausage links lengthwise and sear until crisp. Top the sausage with the Havarti cheese until melted. Toast the bread with the garlic butter until deeply golden brown and crisp. Layer on the cheesy sausage, brisket ribbons, pickled green tomatoes and candied jalapeños. Spread pimiento cheese heavily on the top slice. Press on a hot griddle until crisp and molten. Slice diagonally and serve immediately with the Alabama white sauce.
