Potato Salad
January 12, 2024Potato Salad
January 12, 2024We had to test several different recipes before we got this brisket correct. The more time you have, the better the result. We had to put the brisket in the smoker at 7 a.m. so it could be finished by 7 p.m. Shortcuts cannot be made since time is required to render the meat and fat for a juicier, tender brisket!
Steps:
- Trim excess fat off the brisket if there is any. You can also ask your butcher for assistance with trimming.
- Mix salt and pepper in a small bowl and evenly distribute over brisket.
- Preheat the smoker to 225°F. Using indirect heat, smoke the brisket until it registers 165°F on your meat thermometer (6-8 hours).
- Roll a large piece of butcher's paper out on a work surface. center the brisket in the middle of the paper and wrap it tightly so no liquid can leak out.
- Place the wrapped brisket seam side down back on the smoker and smoke for an additional 5-6 hours until the brisket registers 200°F at its thickest point.
- Remove the brisket from the smoker and rest for at least 1 hour before slicing.
- Split ciabatta buns and toast and fry eggs in butter and salt to desired runniness; however, this is optional.
- Spread mayo on both sides of the buns and layer thick slices of brisket, pickled onions, shredded lettuce, egg, and chimichurri.
- Close your sandwich and enjoy!
Pickled Onions
Steps:
- Thinly slice red onion and place in a large mason jar.
- To make the brine: In a small saucepan over medium heat, add vinegar, water, peppercorns, and sugar and heat until steaming. do not simmer or boil.
- Pour brine over red onions until they are completely covered.
- Leave on the counter to cool and place in your refrigerator once the liquid has come to room temperature.
Chimichurri
Steps:
- Mix all ingredients well in a bowl and allow the chimichurri to sit for at least 2 hours to allow the flavors to infuse into the oil.
- Mix well before serving.
Ingredients:
Brisket + Sandwich
3 kg brisket point
2 tbsp salt
2 tbsp fresh ground black pepper
½ small head of iceberg lettuce, shredded
8 ciabatta buns
8 eggs (optional)
½ cup of mayo
Pickled Onions
1 red onion, thinly sliced
1 cup white vinegar
1 cup water
1 tsp black peppercorns
2 tbsp sugar
Chimichurri
1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped parsley
3-4 cloves garlic, minced
1 small red chili
3/4 tsp dried oregano
1 tsp coarse salt
Pepper to taste
