Vegetarians avert your eyes. Have your children leave the room, you don’t want them to see this. For you it won’t be pretty. However, for those of us who are dedicated omnivores (or in Dr. Biggles case, card carrying carnivores), it’s a dream on a bun, and I had to share it with the world at large.
Please excuse the fact that this really isn’t a recipe. It’s more of a field assembly guide for the ultimate in meat based sandwiches. There will be no fluff, no cheese, no greens or sprouts. Only bell peppers (or jalapeños, if you’re so inclined) are worthy of this carnivorous delight.
This sandwich was three days in the making. Was it worth it? I think so. Hopefully you will as well, but the only way you’ll ever know is if you try it for yourself.
Barbecued Brisket and Bacon Sandwich Recipe
First, get yourself a hunk of good Texas-Style smoked brisket. You can either make it following this recipe
, or as I did this time, just smoke using the same method, but rubbed with a mixture grill seasoning and Cajun spice mix. (Or you an buy it already cooked...)
Take this lovely piece of beef and wrap tightly in foil. (After you’ve snacked on a bit, of course!) Place in the refrigerator for three days.
In the meantime, assemble for yourself the remaining ingredients:
A coupla good sandwich rolls of your choice
4 strips extra smoked bacon
2 green bell peppers (or a handful of jalapeños), sliced
1 large onion, halved and cut into ribbons
A jar of Plochman’s Beer Mustard with Killian’s
1/8 cup beef stock
Preheat oven to 250°F. Place brisket in center rack and allow to heat through. (Time will vary depending on size of brisket)
In the meantime fry up your bacon over low to medium low heat until crispy. Remove from pan and set on paper towels to drain.
In the same pan, cook the onions and peppers over extremely low heat until they are completely caramelized. This will usually take about 20 minutes.
Remove brisket from oven. Open foil carefully and pour 1/8 cup of the juices along with 1/8 cup of beef stock over the pepper and onion mixture, raise heat to medium and simmer for approximately 5 minutes. Remove from heat.
Cut open your roll, slather the bottom with the beer mustard. Slice off enough brisket to make you happy, top with 2 strips bacon and a heaping serving spoon of the onion mixture.
Serve immediately and keep a napkin handy!
What I would have done differently had I thought of it at the time:
Personally, not a darned thing! It seems however that my wife wasn’t fond of the bacon, so feel free to leave that bit off if you think it’s necessary. As for me. I’ll spend three days making this bad boy again.
Of course, I’ll be pre-slicing and freezing some brisket just for these sandwiches, too!