BRISKET MELT SANDWICH RECIPES

MICHAEL SYMON'S BRISKET MELTS | RECIPE - RACHAEL RAY SHOW

Michael Symon's Brisket Melts | Recipe - Rachael Ray Show image

The cohost of ‘The Chew’ and celebrated ‘Iron Chef’ Michael Symon shares a BBQ recipe from his new cookbook Playing with Fire.

Provided by Michael Symon

Number Of Ingredients 23

Ingredients

1/2 cup mayonnaise
3 tablespoons ketchup
1 tablespoon onion
finely chopped
1 tablespoon dill pickle
finely chopped plus 1 tablespoon pickle juice from the jar
1 tablespoon horseradish
prepared (optional)
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon sweet paprika
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 yellow onion
halved and thinly sliced
Kosher salt
2 pounds smoked brisket
8 Swiss cheese
2 tablespoons unsalted butter
softened
8 rye bread
4 dill pickles
kosher for serving

Steps:

Preheat oven to 300°F
For the Russian dressing, in a medium bowl, whisk to combine the mayonnaise, ketchup, onion, dill pickle and juice, horseradish (if using), hot sauce, Worcestershire sauce, and paprika
Season with salt and pepper
Use immediately or store in the refrigerator in an airtight container for up to 1 week
For the sandwich, in a large skillet, heat the olive oil over medium heat
Add the onion and a pinch of salt
Cook, stirring occasionally, until the onion is soft and well caramelized, about 5 minutes
Reduce the heat to low to keep warm while you prepare the sandwiches
On a parchment paper-lined baking sheet, divide the brisket into four sandwich-size piles, top each pile with two slices of cheese, and place in the oven to warm and melt
Meanwhile, set a large skillet or griddle over medium heat
Butter one side of each piece of bread and place it butter-side down on the skillet
Toast until golden brown, about 1 minute
(You might have to toast the bread in batches
) When the cheese has melted and the brisket is warm, assemble the sandwiches by spreading Russian dressing on four slices of toast and topping with the onions, brisket with cheese, and finally a second slice of bread, toasted-side up
Serve with a giant kosher dill pickle
Excerpt from Michael Symon’s Playing With Fire: BBQ and More from the Grill, Smoker, and Fireplace by Michael Symon and Douglas Trattner
Copyright © 2018 by Michael Symon and Douglas Trattner
Used with permission by Clarkson Potter
All rights reserved
Aaron McCargo, Jr
's BBQ Brisket Quesadillas

BRISKET SANDWICH RECIPE | SOUTHERN LIVING

Brisket Sandwich Recipe | Southern Living image

A smoked brisket sandwich—complete with white bread, Texas BBQ Sauce, and dill pickle chips—is a true Southern delicacy. It takes time but with the right technique and a little practice you can make perfectly tender smoked brisket on your home grill—no fancy smoker needed. There are a few tricks of the trade that you'll need to pay particular attention to within our recipe, starting with the pan of water we call for placing in the smoker. This helps the meat retain moisture and avoid drying out over the long cooking process. During the final two hours of cooking, the brisket will need to be flipped, which is easy enough—unless the grill temperature begins to drop. In that case, you'll need to replace the coals. To do so, heat fresh briquettes in a chimney starter. Remove the brisket and top grate from the grill, along with the wood chips and briquettes, and replace with the fresh hot charcoal. Just be sure to do this quickly to avoid a meat temperature drop.

Provided by Ali Ramee

Total Time 115 minutes

Yield Serves 8 (serving size: 1 sandwich)

Number Of Ingredients 8

Ingredients

1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1 (4- to 4 1/2-lb.) beef brisket (3-in. thick), trimmed
1/4 cup Louisiana-style hot sauce (such as Texas Pete)
16 large white bread slices (1/2-in. thick)
2 cups Texas BBQ Sauce
1 small white onion, thinly sliced (1 cup)
1 cup dill pickle chips

Steps:

Soak 1 cup hickory wood chips in water for 1 hour. Meanwhile, stir together salt and pepper in a small bowl. Pat brisket dry with paper towels; brush all over with hot sauce, and sprinkle with salt mixture. Place on a wire rack; let stand until wood chips finish soaking.
Open bottom vent of a charcoal grill completely. Light charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto the bottom grate of the grill, and then push to 1 side of the grill. Scatter soaked wood chips over the hot coals. Place an aluminum tray filled with 2 cups water next to pile of wood chips and coals. Coat top grate with oil; place on grill. Adjust vents as needed to maintain an internal temperature of 230°F to 240°F.
Place brisket, fat side facing up (if there is a thicker portion of brisket, face it towards the coals), on grates over the side without the coals. Smoke, covered, until a thermometer inserted in thickest portion of meat registers 190°F, 8 to 9 hours, flipping brisket once during final 2 hours cook time and replacing coals if grill temperature begins to drop.
Remove brisket from grill; immediately wrap in a layer of parchment paper followed by a tight layer of aluminum foil. Let stand 1 hour.
Unwrap brisket; slice across the grain. Divide meat evenly among 8 bread slices; top with Texas BBQ Sauce, onion, pickles, and remaining bread slices.

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