Chef Tom grabs a small brisket flat from the grocery store and cooks up some pulled brisket sandwiches with pickled red onions and a scratch made aioli. All on our Kamado Joe Classic II Ceramic Grill.
WHAT YOU’LL LOVE
- Small brisket flat, simply rubbed: A 3 lb brisket trimmed to a 1/4" fat cap and seasoned with Plowboys Bovine Bold Rub smokes at about 275°F with peach wood until the bark is a dark red-brown.
- Wrapped to finish: Wrapping the brisket in foil and returning it to the grill until it reaches 205-210°F makes it tender enough to shred, and the juices in the foil go back into the meat.
- Roasted garlic and jalapeño mustard aioli: Garlic roasted in oil until golden is blended into an egg yolk and lemon emulsion with Kansas Flavor Jalapeño Mustard for a rich, tangy spread.
- Quick pickled onions: Thinly sliced red onion, blanched for one minute and covered in a white wine vinegar brine, adds a tart, crisp contrast to the rich beef.
Pulled Brisket Sandwich
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
8
Prep Time
45 minutes
Cook Time
3 hours 15 minutes
Calories
2119
Treat yourself to an extraordinary sandwich experience! Try Chef Tom's Pulled Brisket Sandwich with homemade aioli and pickled red onions - the perfect balance of flavor and texture. Delight your taste buds with the amazing taste of slow-smoked brisket!
Ingredients
- 3 lb brisket roast
-
Plowboys BBQ Bovine Bold Rub
-
Smoke on Wheels Bootleg Bourbon Infused BBQ Sauce
- burger buns
- jalapeño mustard aioli (recipe below)
- quick pickled red onions (recipe below)
- 1 egg yolk
- 1 tbsp lemon juice
-
1 cup extra virgin olive oil
- 4 cloves garlic
-
2 tbsp Kansas Flavor Jalapeño Mustard
- 1 red onion, sliced thin
- 3/4 cup water, plus more for boiling
- 3/4 cup white wine vinegar
- 1 1/2 tsp pickling salt
For the jalapeño mustard aioli:
For the quick pickled onions:
Directions
To make the jalapeño mustard aioli, first, place the garlic clove and oil in a small skillet. Over low heat, roast the cloves until tender and golden brown. Strain the oil and cool to room temperature. Mince the roasted garlic. Next, place the egg yolk in a small food processor or blender with the lemon juice. Turn the machine on and slowly drizzle in the oil, until fully incorporated and the mixture is thickened. Add the minced, roasted garlic and Kansas Flavor Jalapeño Mustard. Store in the refrigerator for up to two weeks.
- To make the quick pickled onions, bring a pot of water to a boil. Place the sliced red onions in a heatproof bowl. Pour the boiling water over the onions. Let sit for one minute. Strain. Discard the water. Place the onions in a pint-sized mason jar. Combine the 3/4 cup water, vinegar and pickling salt. Whisk to dissolve the salt. Pour over the onions in the jar. Store in the refrigerator for up to two weeks. The onions will be ready to eat after a couple of hours, but best overnight.
To make the brisket, first, build a charcoal fire in the Kamado Joe Classic Joe II Ceramic Grill and set it up for smoking/indirect grilling. Level off the temperature at about 275°F. Add a few chunks of Cattleman’s Grill Kiln Dried Peach Wood Chunks, for smoke flavor.
Trim the brisket fat cap down to about 1/4”. Season with Plowboys BBQ Bovine Bold Rub. Let the rub set up for about 5 minutes. Smoke for about 3.5 hours until the color on the outside is a nice dark red/brown color.
Remove from the grill and wrap in foil. Return to the grill and continue cooking until the internal temperature reaches 205°F-210°F, and the meat is tender enough to shred. Shred/chop the meat and toss it in the juices in the foil. Add Smoke on Wheels Bootleg Bourbon Infused BBQ Sauce. Taste and add more, as desired.
- Toast the burger buns. Spread the aioli on the bottom bun. Top with the brisket. Add the pickled onions and top bun.
Recipe Note
Recipe FAQ
Why trim the fat cap to 1/4"?
A thin layer of fat bastes the meat and renders as it cooks. A thicker cap stays rubbery and keeps the rub and smoke off the meat.
Why wrap the brisket in foil?
Wrapping once the bark is set pushes the brisket through the stall, when its temperature stops climbing, and traps the juices that you'll toss back into the shredded meat.
How do I know the brisket is done?
It's ready at 205-210°F, when a probe slides in with almost no resistance and the meat shreds easily. That's far above the 145°F USDA minimum for whole beef, and the extra heat is what melts the connective tissue.
Why toss the pulled meat in the foil juices and sauce?
The juices put the moisture back into the shredded meat, and the bourbon barbecue sauce adds sweetness and a glaze. Taste it and add more sauce a little at a time.
Is the homemade aioli safe to eat?
It contains a raw egg yolk, so use a pasteurized egg yolk and keep the aioli refrigerated. Plan to use it within 3-4 days.
How do I keep the aioli from breaking?
Add the oil a few drops at a time while the machine runs, then thin streams as it thickens. If it separates, start a fresh yolk and slowly whisk the broken aioli into it.
How do the quick pickled onions work?
Boiling water softens the onion's bite, and a vinegar, water, and salt brine pickles it. They're ready in a couple of hours, best overnight, and keep up to two weeks in the refrigerator.
Why does a small brisket flat dry out easily?
A flat is lean, with less fat than the point. Trimming the fat cap only to 1/4", wrapping it, and tossing the shredded meat in its juices keep it moist.
Can I smoke the brisket ahead of time?
Yes. Cook it a day ahead, wrap it, and refrigerate it. Reheat it in the foil at 300°F, then shred it and toss it with the juices and sauce.
How should I store leftovers?
Refrigerate the pulled brisket within 2 hours of cooking. It keeps for about 3-4 days and freezes well. Reheat it with a splash of juices or sauce until it's steaming hot.
How indoor-friendly is this recipe?
3 out of 5. A 275°F oven cooks the seasoned brisket on a rack, and you can wrap it in foil at the same stage. You'd lose the smoke and bark.
Recipe Highlights
- Rubbed brisket flat: Builds a dark, smoky bark.
- Foil wrap to 205-210°F: Makes the meat shreddable.
- Roasted garlic aioli: Adds a rich, tangy spread.
- Quick pickled onions: Add tart, crisp contrast.
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Nutrition
Nutrition
- Nutrition Serving Size
- 7.59 oz
- per serving
- Calories
- 2119
- Carbs
- 32 grams
- Protein
- 112 grams
- Fat
- 170 grams
- Sodium
- 1392 milligrams
