Whitner’s BBQ Hot Open-Faced Brisket Sandwich

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Level: Intermediate
Total: 13 hr 35 min
Active: 35 min
Yield: 10 servings

Ingredients

  1. 1/2 cup kosher salt
  2. 2 tablespoons ground black pepper
  3. 2 tablespoons Whitner’s BBQ Rub, recipe follows
  4. 2 tablespoons brown sugar
  5. 2 ounces (4 tablespoons) butter
  6. 1/2 cup all-purpose flour
  7. 1 tablespoon chili powder
  8. 1 tablespoon kosher salt
  9. 3/4 teaspoon garlic powder
  10. 3/4 teaspoon onion powder
  11. 1 quart chicken stock (homemade is best, but use a low-sodium version if using store-bought)
  12. 1 whole brisket
  13. Cheap white bread
  14. 1/4 cup paprika
  15. 1/4 cup kosher salt
  16. 1/4 cup brown sugar
  17. 2 tablespoons chili powder
  18. 2 tablespoons ground cumin
  19. 2 tablespoons ground mustard
  20. 2 tablespoons ground black pepper
  21. 1 tablespoon cayenne pepper
  22. 1 tablespoon garlic powder

Instructions

  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.
  8. 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.

Nutrition Facts

Serving Size 1 of 10 servings
Calories 657
Total Fat 48 g
Saturated Fat 20 g
Carbohydrates 20 g
Dietary Fiber 3 g
Sugar 7 g
Protein 37 g
Cholesterol 185 mg
Sodium 713 mg

 

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