Experience a tantalizing new twist on a classic sandwich with Chef Eric Gephart's tender and flavorful brisket BLT. Savory, smoky brisket replaces the bacon and elevates the classic BLT to a whole new level of deliciousness.
WHAT YOU’LL LOVE
- Brisket point instead of bacon: The fatty, tender point slices into rich, smoky strips that stand in for bacon.
- Pencil-thin slices, sauced and seared: Brisket cut thin across the grain, coated on one side with Plowboys KC Crossroads sauce, and cooked sauce-side down on a cast iron griddle browns and caramelizes at the edges.
- Charred tomato on the lettuce: Tomatoes softened on the grill grates and smeared onto the lettuce add a warm, smoky sweetness.
- Double-decker on toast: Bread toasted over indirect heat and spread with mayonnaise holds two layers of lettuce, tomato, and brisket.
Brisket Lettuce Tomato Sandwich
Eric Gephart
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
1
Prep Time
10 minutes
Cook Time
10 minutes
Calories
1029
Chef Eric Gephart is back with another amazing recipe. This time he takes the classic BLT (bacon, lettuce, tomato) sandwich and takes it up a notch by replacing the bacon with brisket. Enjoy!
Ingredients
- Tomatoes
- Brisket point, smoked
-
Plowboys BBQ KC Crossroads
- Sliced sandwich bread
- Mayonnaise
- Lettuce
Directions
- Start by setting up your Kamado Joe Classic with the deflector plate on the lower level of the Divide and Conquer System, placing the Cast Iron Griddle above it at a 90° angle and the standard grate next to it.
- Build a fire for medium-high heat and start by placing the tomatoes on the grill grates to soften them.
- Slice the brisket point pencil thin, across the grain, and spread Plowboys BBQ KC Crossroads on one side. Place the brisket, sauce side down, on the griddle and cook it until browned, move it to the indirect side of the griddle to finish cooking.
- While the brisket cooks, toast the bread on the standard grates over indirect heat.
- To build the sandwich; take a piece of toasted bread and spread mayonnaise on it, then a piece of lettuce, smear the charred tomato onto the lettuce and place the brisket on top. Repeat and top with your final piece of bread. Enjoy.
Recipe Note
Recipe FAQ
Why use the brisket point instead of the flat?
The point is fattier and more tender than the flat. Its richness is closer to bacon, and it crisps nicely when it's sliced thin and seared.
Why slice the brisket pencil thin and across the grain?
Thin slices crisp at the edges on the griddle and are easy to bite through. Cutting across the grain shortens the muscle fibers, so each slice stays tender.
Why sauce one side and cook it sauce-side down?
The sauce contains sugar, which caramelizes against the hot griddle and gives the brisket a sticky, browned crust.
How do I reheat leftover brisket safely?
Brisket kept in the refrigerator should be reheated until it's steaming hot, to an internal temperature of 165°F. Searing the thin slices on the griddle brings them up to temperature quickly.
Why char the tomatoes before using them?
A few minutes over the heat softens them and gives them a smoky, sweet flavor. Smearing them onto the lettuce, instead of laying slices on the bread, keeps the toast from getting soggy.
Why toast the bread over indirect heat?
Indirect heat toasts the bread evenly and gives it a golden surface without burning it, which keeps the sandwich from falling apart under the brisket.
Why spread mayonnaise on the bread?
Mayonnaise adds creamy richness, and a thin layer on the toast acts as a moisture barrier between the bread and the tomato.
How do I build the double-decker?
Spread mayonnaise on toasted bread, then add lettuce, charred tomato, and brisket. Repeat for the second layer, and top it with a final slice of toast.
How should I store leftovers?
Assemble the sandwich just before eating, since the bread softens. Refrigerate any extra cooked brisket within 2 hours, and keep it for about 3-4 days.
How indoor-friendly is this recipe?
5 out of 5. A cast iron skillet or griddle on the stovetop sears the brisket, and a broiler or toaster handles the bread. You'd lose only the grill char on the tomato.
Recipe Highlights
Smoked brisket point: Replaces bacon with rich, smoky beef.
Sauced and seared slices: Caramelize at the edges.
Charred tomato: Adds smoky sweetness.
Double-decker build: Stacks two layers on toasted bread.
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Nutrition
Nutrition
- Nutrition Serving Size
- 10.94 oz
- per serving
- Calories
- 1029
- Carbs
- 48 grams
- Protein
- 65 grams
- Fat
- 63 grams
- Sodium
- 4662 milligrams
