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Recipe courtesy of Whitner's Barbecue
Recipe courtesy of Whitner's Barbecue
Whitner's BBQ Hot Open-Faced Brisket Sandwich
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- Level: Intermediate
- Total: 13 hr 35 min (includes resting time)
- Active: 35 min
- Yield: 10 servings
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- Level: Intermediate
- Total: 13 hr 35 min (includes resting time)
- Active: 35 min
- Yield: 10 servings
Ingredients
Whitner's Brisket Rub:
Whitner's Gravy:
Brisket Sandwiches:
Whitner's BBQ Rub:
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.
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