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Smoked beef brisket with Cheddar cheese, chipotle honey BBQ sauce, caramelized onions and green apples on Texas toast.
Yield: 4 Servings
Smoked Beef Brisket makes 2 pounds - 3 pounds trimmed beef brisket
For Brine:
3 cups water
5 teaspoons Kosher salt
3 tablespoons brown sugar
3 tablespoons barbecue seasoning
For Rub
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon Kosher salt
½ teaspoon ground black pepper
Chipotle Honey BBQ Sauce
1 tablespoon chipotle peppers in adobo sauce, drained
1 tablespoon honey
6 tablespoons barbecue sauce
1/8 teaspoon Kosher salt
Caramelized Green Apples
2 ounces butter
1 pound peeled Granny Smith apples, cut in half and sliced into ¼” slices
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 teaspoon Cajun seasoning
Caramelized Onions
1 small yellow onion (~6 ounces), peeled and sliced very thinly
½ teaspoon canola oil
¼ teaspoon Kosher salt
Southwestern Slaw
½ teaspoon chili powder
1 tablespoon brown sugar
1 tablespoon apple cider vinegar
2 1/2 cups shredded cabbage
1/3 cup shredded or grated carrot
¼ cup very thinly sliced red onion
1 teaspoon chopped cilantro
Smoked Brisket & Texas Toast Grilled Cheese
8 slices Texas toast
8 ½-ounce slices cheddar cheese
8 ounces Smoked Beef Brisket (use recipe above or use storebought smoked beef brisket)
½ cup Chipotle Honey BBQ Sauce
1 cup Caramelized Green Apples
½ cup Caramelized Onions
¼ cup butter
8 ounces (3 cups) Southwestern Slaw
Gluten, Milk, Mustard, Soy, Wheat
Nutritional InformationTo Prepare Smoked Beef Brisket:
Combine all ingredients for the brine, whisking until sugar and salt are dissolved. Combine all ingredients for the dry rub. Cover and set aside. Place the brisket in an appropriately sized tub or bowl. Cover it completely with brine. Cover and keep the refrigerated for at least 8 hours. Preheat a smoker to 225 degrees F and add 4 ounces of applewood chunks. Remove the brisket from the marinade and season with dry rub. Smoke the brisket for 18 hours, adding more wood chunks as needed, until golden brown and tender with a minimum internal temperature of 155 degrees F on an instant-read thermometer. Trim the fat and slice thinly.
To Chipotle Honey BBQ Sauce:
Combine all ingredients together until well blended. Cover and keep refrigerated until ready to use.
To Prepare Caramelized Green Apples:
Heat the butter in a skillet over medium heat. When shimmering, add apples and cook until they just start to soften and caramelize. Add brown sugar, cinnamon, and Cajun seasoning. Cook for 1 more minute. Keep warm until ready to use.
To Prepare Caramelized Onions:
Heat the oil in a sauté pan over medium heat. Add onions, stirring occasionally until onions begin to turn golden brown and are well softened. This may take up to 15 minutes. Season with salt, remove from heat, and keep warm until ready to use.
To Prepare Southwestern Slaw:
Whisk together the chili powder, brown sugar and vinegar in a 1-quart bowl until the sugar has dissolved. Add the cabbage, carrots, onions and cilantro. Toss well to coat. Cover and keep refrigerated until ready to use. Let it marinate for at least 10 minutes.
To Assemble Smoked Brisket & Texas Toast Grilled Cheese:
For each sandwich, layer the following in order on one slice of Texas toast:
– 1 slice cheddar cheese
– 2 ounces Smoked Beef Brisket
– 2 tablespoons Chipotle Honey BBQ Sauce
– ¼ cup Caramelized Green Apples
– 2 tablespoons Caramelized Onions
– 1 slice cheddar cheese
Cover each sandwich with the second piece of Texas toast and spread ½ tablespoon softened butter on each side of the sandwich. Heat an electric griddle to 300 degrees F or heat a skillet over medium heat. Cook the sandwiches for 2 to 3 minutes on each side, or until golden brown, cheese is melted, and sandwiches are hot all the way through. The sandwiches may need to be cooked an additional 3 to 5 minutes in an oven or toaster oven at 300 degrees F. When cooked, cut sandwiches in half diagonally. Enjoy immediately with ¾ cup Southwestern Slaw!
Chef Tips:
Many of the components of the sandwich can be made ahead and kept refrigerated for 2 to 3 days before assembly. Many of the components freeze well for future use.
