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Smoked Espresso Rubbed Brisket Sandwich
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A picture of Smoked Espresso Rubbed Brisket Sandwich.

Smoked Espresso Rubbed Brisket Sandwich

loftus.greg
loftus.greg @cook_3560825

Inspired by Chef Robert Irvine

Inspired by Chef Robert Irvine

Read more

Smoked Espresso Rubbed Brisket Sandwich

loftus.greg
loftus.greg @cook_3560825

Inspired by Chef Robert Irvine

Inspired by Chef Robert Irvine

Read more
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Ingredients

10 hours
6 servings
  • 8-10 poundwhole raw brisket
  • Fontina cheese
  • 4 tablespoonsground espresso
  • 12 tablespoonsdark brown sugar
  • 6 tablespoonskosher salt
  • 1 dashground cumin
  • 2 dashesgarlic powder
  • 2 dashesground pepper
  • 1 dashcayenne or paprika
  • 2 dashesground cinnamon
  • 1large onion
  • Mushrooms
  • for horseradish aioli
  • 2 tablespoonsprepared horseradish, drained and squeezed
  • 6 tablespoonsmayo
  • 4 tablespoonssour cream
  • to taste salt and pepper
  • 6hoagie buns
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Steps

10 hours
  1. 1

    Mix all ingredients for horseradish aioli and hold in fridge. Mix all ingredients for espresso rub. Heavily rub the whole brisket and smoke at 225 for 10 to 12 hours until reaches 185 degrees. Hold at 180 until ready to serve. Sautee mushrooms and julienned onions (2 cups) until soft and brown. Spread 2 tablespoons of aioli on each hoagie roll, followed by grated cheese, brisket, mushrooms, and onion.

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loftus.greg
loftus.greg @cook_3560825
on November 20, 2022 22:32

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Sandwich Espresso Onion Cayenne Mushroom Horseradish Brisket Pepper Cheese Mayonnaise Garlic

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