Soy and Bicarb Brined Smoked British Brisket Sandwich by @elburritomonster

≈ 8h30

2 servings

🥩

2.3 kg

Brisket

🥢

60 ml

Soy sauce

🫙

5 g

Bicarbonate of soda

🧂

25 g

Rub

💧

Liquid

🧈

57 g

Butter

🥖

500 g

Brioche loaf

🌶️

75 g

Jalapenos

🥒

75 g

Gherkins

  1. Trim
    • British beef brisket

    Trim only excess hard fat from the 2.3 kg British beef brisket, leaving a thin fat layer.

  2. Mix
    • soy sauce
    • bicarbonate of soda

    Mix 60 ml soy sauce with 5 g bicarbonate of soda until the bicarbonate of soda dissolves.

  3. Brush
    • British beef brisket
    • soy sauce
    • bicarbonate of soda

    Brush the soy sauce mixture over all sides of the brisket and let it absorb for 20 minutes.

  4. Coat
    • British beef brisket
    • reduced-salt barbecue dry rub

    Coat the brisket evenly with 25 g reduced-salt barbecue dry rub.

  5. Preheat

    Preheat the barbecue smoker to 140°C (285°F) for indirect dry smoking.

  6. Step
    • British beef brisket

    Smoke the brisket at 140°C (285°F) until its thickest point reaches 75°C (167°F), about 240 to 360 minutes.

  7. Place
    • British beef brisket

    Place the brisket on aluminum foil and pour 120 ml beef stock around it.

  8. Seal
    • British beef brisket
    • butter

    Dot the brisket with 57 g butter and seal it tightly in the aluminum foil.

  9. Cook
    • British beef brisket

    Raise the smoker to 160°C (320°F) and cook the wrapped brisket until it reaches 95°C (203°F), about 120 to 180 minutes.

  10. Lower
    • British beef brisket

    Lower the smoker to 120°C (250°F) and hold the brisket at 95°C (203°F) for 30 minutes.

  11. Rest
    • British beef brisket

    Remove the wrapped brisket from the smoker and rest it for 120 minutes without opening the foil.

  12. Char
    • brioche loaf

    Char slices of brioche loaf briefly on the hot smoker grates.

  13. Slice
    • British beef brisket
    • brioche loaf

    Slice the brisket thinly against the grain and layer it onto the charred brioche.

  14. Top
    • pickled jalapenos
    • pickled gherkins

    Top each sandwich with pickled jalapenos and pickled gherkins before serving.

Soy and Bicarb Brined Smoked British Brisket Sandwich by @elburritomonster

≈ 8h30

2 servings

🥩

2.3 kg

Brisket

🥢

60 ml

Soy sauce

🫙

5 g

Bicarbonate of soda

🧂

25 g

Rub

💧

Liquid

🧈

57 g

Butter

🥖

500 g

Brioche loaf

🌶️

75 g

Jalapenos

🥒

75 g

Gherkins

Preparation Steps

  1. Step 1/14

    Trim only excess hard fat from the 2.3 kg British beef brisket, leaving a thin fat layer.

    🥩British beef brisket
    🔪carving knife
    🪵cutting board

  2. Step 2/14

    Mix 60 ml soy sauce with 5 g bicarbonate of soda until the bicarbonate of soda dissolves.

    🥢soy sauce
    🫙bicarbonate of soda
    🥣mixing bowl
    🥄measuring spoons

  3. Step 3/14

    Brush the soy sauce mixture over all sides of the brisket and let it absorb for 20 minutes.

    🥩British beef brisket
    🥢soy sauce
    🫙bicarbonate of soda
    🖌️pastry brush

  4. Step 4/14

    Coat the brisket evenly with 25 g reduced-salt barbecue dry rub.

    🥩British beef brisket
    🧂reduced-salt barbecue dry rub

  5. Step 5/14

    Preheat the barbecue smoker to 140°C (285°F) for indirect dry smoking.

  6. Step 6/14

    Smoke the brisket at 140°C (285°F) until its thickest point reaches 75°C (167°F), about 240 to 360 minutes.

    🥩British beef brisket
    🌡️instant-read thermometer

  7. Step 7/14

    Place the brisket on aluminum foil and pour 120 ml beef stock around it.

    🥩British beef brisket
    🍲beef stock
    🧻aluminum foil

  8. Step 8/14

    Dot the brisket with 57 g butter and seal it tightly in the aluminum foil.

    🥩British beef brisket
    🧈butter
    🧻aluminum foil

  9. Step 9/14

    Raise the smoker to 160°C (320°F) and cook the wrapped brisket until it reaches 95°C (203°F), about 120 to 180 minutes.

    🥩British beef brisket
    🌡️instant-read thermometer

  10. Step 10/14

    Lower the smoker to 120°C (250°F) and hold the brisket at 95°C (203°F) for 30 minutes.

    🥩British beef brisket
    🌡️instant-read thermometer

  11. Step 11/14

    Remove the wrapped brisket from the smoker and rest it for 120 minutes without opening the foil.

    🥩British beef brisket
    🧻aluminum foil

  12. Step 12/14

    Char slices of brioche loaf briefly on the hot smoker grates.

    🥖brioche loaf

  13. Step 13/14

    Slice the brisket thinly against the grain and layer it onto the charred brioche.

    🥩British beef brisket
    🥖brioche loaf
    🔪carving knife
    🪵cutting board

  14. Step 14/14

    Top each sandwich with pickled jalapenos and pickled gherkins before serving.

    🌶️pickled jalapenos
    pickled gherkins

Composition

Ingredients

Types

Condiments, Fats, Bakery

Ingredients

Brisket, Soy sauce, Bicarbonate of soda, Rub, Liquid, Butter, Brioche loaf, Jalapenos, Gherkins

Notes

Brisket (British brisket, less fat than American), Soy sauce (amount not given, used to season and soak into the meat), Bicarbonate of soda (raises the pH of the meat, amount not given), Rub (reduced salt because of the soy sauce, composition not given), Liquid (a splash, added when wrapping the brisket, type not specified), Butter (added when wrapping the brisket, amount not given), Brioche loaf (charred, used as the sandwich bread), Jalapenos (homegrown, for pickling with gherkins), Gherkins (pickled together with jalapenos for about two weeks)

Allergens

Soy, Gluten, Milk, Eggs

Dietetics

Dietary regimen

High-protein

Calories

920 kcal

Macro nutrients

Protein: 58g, Carbohydrates: 54g, Fat: 51g, Fiber: 4g

Nutritional Information

Minerals

Sodium: 1560mg, Iron: 6mg, Potassium: 720mg

Vitamins

Vitamin B12: 3.8mcg, Vitamin B6: 0.7mg

Preparation

Time Information

Preparation

30 minutes

Cooking

8 hours 0 minutes

Overall

8 hours 30 minutes

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

mixing bowl, measuring spoons, pastry brush, instant-read thermometer, aluminum foil, carving knife, cutting board

Appliances

to inform

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Barbecue, Game Day

Origin

Source

Platform

instagram

Original Creator

@elburritomonster

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Tender, Juicy, Smoky, Charred, Soft, Crunchy

Flavors

Smoky, Savory, Salty, Tangy, Spicy, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep wrapped while resting,Do not leave cooked brisket out longer than 2 hours), fridge : 3 to 4 days (Cool promptly,Store brisket and bread separately in airtight containers), freezer : 2 to 3 months (Freeze sliced brisket in airtight portions with pan juices,Freeze bread separately)