Pierce the British beef brisket evenly with a meat injector or skewer.

Mix 300 ml soy sauce with 1 tsp bicarbonate of soda in a mixing bowl.

Coat the pierced brisket with the soy mixture.

Rest the brisket for 120–240 min so the soy brine absorbs into the meat.

Cover the brisket evenly with reduced-salt barbecue rub.

Preheat the smoker to 140°C.

Smoke the brisket uncovered at 140°C until it reaches about 75°C internally.

Wrap the brisket tightly in butcher paper or aluminium foil.

Cook the wrapped brisket until its internal temperature reaches 95°C.

Hold the brisket at 95°C internally for 30 min.

Rest the cooked brisket in a warm place for at least 120 min.

Mix 100 ml teriyaki marinade into 1 kg brioche dough.

Knead 100 g strong bread flour into the brioche dough.

Let the brioche dough rise until doubled in size.

Bake the risen brioche dough until dark golden and cooked through.

Slice the rested brisket into thick pieces against the grain.

Slice the baked brioche loaf into sandwich portions.

Spread butter over the cut sides of the brioche.

Toast the buttered brioche until golden.

Layer mixed greens onto the toasted brioche.

Add sliced brisket and homemade pickles to each sandwich.

Top with pickled jalapeños and close the sandwiches.