How to prepare our smoked brisket sandwich
Makes six sandwiches
The Meatsmith kitchen has put together the ultimate in juicy sandwiches to enjoy in the lead up to the Grand Final. Smothered in our own spice mix, we are smoking whole pasture-raised beef briskets Texas-style for 12 hours, ready to be stuffed into potato rolls with our house-made BBQ sauce, Zuni pickles and horseradish cream. It's a winning sandwich to enjoy with an ice cold beer with your mates.
700g smoked pasture-raised beef brisket
1 x jar of Zuni pickle
1 x jar of horseradish cream
1 x 250ml bottle of Meatsmith BBQ sauce
6 Martin's potato rolls
Remove the brisket from its packaging then place it in an oven tray, along with 1/2 a cup of water. Tightly cover the tray with foil. Cook at 150C for 25 minutes. Remove the foil, and continue cooking for a further 5 minutes, until the brisket is hot in the centre.
Once the brisket has been in the oven for 20 minutes, prepare the other potato buns. Toast the buns in a dry pan until warmed through on both sides.
Take the brisket from the tray, and cut into 1cm slices. Place a spoonful of horseradish cream on each potato roll then top generously with Zuni pickle. Divide the sliced brisket between all six rolls then souse generously with the BBQ sauce and place the lid of the bun on top.