Brisket Bomber

Brisket Bomber

     Was craving something different the other night and came up with this great idea. I wanted a hearty guy’s guy kind of sandwich. Who doesn't love a good sandwich? They're packed with flavor. They're easy to carry and transport. They're the best meal because you eat with your hands. It was the end of summer and I wanted a nice piece of smoked meat to top this sandwich so I decided on a brisket. I thought it was the perfect cut of beef to make this sandwich pop. A great cut that can be slowly cooked for hours to infuse a wonderful smokey flavor. Top it off with some caramelized onions, spicy mustard, and a cool pickle relish. Surround with a crusty bun and it could be one of the perfect sandwiches out there. I call this sandwich the Brisket Bomber. Plain and simple it's the bomb. Brisket Bomber.

Ingredients:

• Brisket
• Liquid smoke
• 1 large white onion
• 2 tbs butter
• Bread and butter pickles
• 1 tsp chili flakes
• Spicy brown mustard
• Hoagie buns

Dry Rub:

• Onion powder
• Garlic powder
• Brown sugar
• Celery salt
• Seasoning salt
• Black pepper

     The reason I did not add quantities to the ingredients of the rub is that I just eye balled it. I basically took all the ingredients and poured them into a bowl, mixed up, and based it all on taste. Sometimes cooking is best left to trial and error. You can base this rub on your own taste. I can say that they were all mostly equal parts so if you use 3 tbs of onion powder I would use 3 tbs of garlic powder and so forth. Take the rub mixture and generously rub it all over the brisket the night before you plan on making this. You have to give the rub plenty of time to work itself into the meat. Wrap the brisket in some tinfoil and place in the fridge overnight.

     Now at 9:00 am I removed the brisket from the fridge and placed in a Dutch oven. I took a ramekin and filled it with 1/2 cup of water and 4 tbs of liquid smoke. Place the ramekin into the Dutch oven next to the brisket.  This simulates smoking as I do not own a smoker and I have found this works pretty darn well.  Of course if you do own a smoker definitely utilize it first. Turn the oven to 210-220 degree Fahrenheit and let cook for 7 hours. Check half way through the cooking process to make sure there is still enough water in the ramekin to keep moister circulating.

     Sauté your onions in the butter until nice and brown and all the sugars inside have caramelized. Take some nice buns and toast them. Spread the spicy brown mustard on one side. Dice up your pickles and add some chili flakes. Slice the brisket against the grain. The outside will be nice and chard with all the goodness from the rub and the liquid smoke. Lay a few slices on the other side of the bun. Top with your caramelized onions, pickle relish, and top with the mustard covered bun. Viola! A fantastic, wonderful, delicious mans sandwich.