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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Ingredients

Whitner's Brisket Rub:

1/2 cup kosher salt

2 tablespoons ground black pepper 

2 tablespoons Whitner's BBQ Rub, recipe follows

2 tablespoons brown sugar 

Whitner's Gravy:

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) 

Brisket Sandwiches:

1 whole brisket

Cheap white bread 

Whitner's BBQ Rub:

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

  1. 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.
  2. 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.
  3. 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.
  4. For the brisket sandwiches: Preheat a smoker for cooking at 200 degrees F.
  5. 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.
  6. 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.
  7. 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
  1. 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.