Ingredients
Scale
- 1 pound of cooked brisket / 15 pound uncooked whole brisket
- 4 tbsp SPG Blend (salt, pepper, garlic powder)
- 4 hoagie rolls
- 1 cup Mayonnaise
- 1 carrot, julienned
- 2 small radishes, thinly sliced
- 1 baby cucumber, sliced
- ¼ cup pickled red onions
- 2 tablespoons pickled jalapeños
- Cilantro leaves
- Bachan’s Sweet Honey
Instructions
- Trim the excess fat off of a whole brisket.
- Use Bachan’s as a binder, then generously season the brisket with SPG (salt, pepper, garlic powder blend seasoning).
- Place the brisket on the smoker at 250°F until the bark is set. This is typically when it reaches an internal temperature of 165-175°F.
- Remove the brisket from the smoker and wrap it tightly in pink butcher paper. Place back on the smoker until it reaches an internal temperature of 205°F.
- Remove the brisket from the smoker, then let it rest for 1-3 hours – longer the better.
- Slice the brisket against the grain into ¼ inch thick slices. Note: you can skip steps 1-5 if you have leftover brisket, or purchase pre cooked brisket.
- Preheat a large skillet to medium high heat.
- Add 1 tbsp of unsalted butter into the skillet and let it melt.
- Drizzle 1 tbsp of Sweet Honey Bachan’s in the skillet, then add the slices of brisket and cook for 2 minutes each side. Note: When you flip the brisket, add another tablespoon of Sweet Honey Bachan’s. Remove when seared on each side.
- Begin to assemble the sandwich with a sliced hoagie roll. Add 2 tbsp of mayonnaise to the inside of the hoagie roll.
- Add a slice of brisket, sliced radishes, sliced cucumbers, shredded carrots, pickled red onions, pickled jalapenos (for an extra kick) and some fresh cilantro.
- Drizzle Sweet Honey Bachan’s on top, then serve and enjoy!
- Prep Time: 20 minutes
- Cook Time: 8 hours
