Dressing your Brisket Sandwich
 

I'll confess,

I was slow to offer a Brisket sandwich. We cook Primes and love serving folks some nice Texas style brisket. But the requests for the brisket sandwich were relentless.

So I'm doing a brisket sandwich, 5-6 oz, and all I'm doing is dipping the chunks in the au jus and putting it on the bun.

I love simple, but if the au jus is not so plentiful, that bread can make things dry.

What are ya'll happy to put on a brisket sandwich?

Thanks!
paul

I keep plenty of Minor's beef base concentrate on hand, it's perfect for quick au jus.

People LOVE a smoked beef sandwich with a big cup of au jus I use the 6oz styrofoam bowls to serve it in so they can get the whole sandwhich end dipped and we always sell out when I make them.

I've done brisket, sirloins, bottom end cuts and it really doesn't seem to much matter the smile is all the same when they have plenty of dipping room with all the au jus they need to get to the end.

I do exactly the same thing with barbecue sauce on the side. There just isn't really any need for anything more.

I had one guy ask for ketchup. I told him we didn't have ketchup (total lie, we have packets for hot dogs for the kids) and it would be a crime to put it on brisket.

Crumbled blue cheese on a brisky sammich is the bomb.

home made chipotle mayo with a slice of havarti

We serve brisket sandwiches with our left over brisket. We slice it thin and use 4 oz portions. Heavily toasted bun, mayo on bottom ( to keep bottom bun from getting soggy), heat meat on flat top, in plenty of oleo, for seconds only, then onto bun and covered in our sweet bbq sauce. Served with pickle slices and pickled red onion on side. It's one heck of a seller.

A 4oz serving is a nice sandwich but I'm curious why sliced thin and using oleo. Sounds like a good way for me to market leftovers.

I’ve got 2 versions depending on my mood: 1) just some onion on White bread2) same white bread and onion, but I add sliced hot links.


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My favorite bbq place gives you the option of pickle and onion. That's all I need, maybe with a touch of sauce?

but I'm curious why sliced thin and using oleo

We start with cold meat. So slicing thin and using oleo allows us to heat up meat quickly without changing flavor profile. Don't want it to taste reheated. I would use butter but it is 4x the cost of oleo.

Don't dress it. Work on presentation over everything. Let the the meat and pride in your BBQ do the talking. They can sauce it if they want.

Here's two brisket sandwiches I bought. Both are just plain bread and brisket, no sauce. One puts a ton of effort into presentation. The other could care less. Which one do you want to be?

http://i66.tinypic.com/s2wlrq.jpg

http://i63.tinypic.com/34s5ok7.jpg

I like a small amount of cole slaw and a little BBQ sauce , a good toasted Texas style toast to put it on. dang now I'm hungry lol