Smoked Espresso Rubbed Brisket Sandwich

Name: Smoked Espresso Rubbed Brisket Sandwich
Total time: 36000 s
Yield: 6 servings
Cuisine: American
Ingredients: 8-10 pound whole raw brisket; Fontina cheese; 4 tablespoons ground espresso; 12 tablespoons dark brown sugar; 6 tablespoons kosher salt; 1 dash ground cumin; 2 dashes garlic powder; 2 dashes ground pepper; 1 dash cayenne or paprika; 2 dashes ground cinnamon; 1 large onion; Mushrooms; for horseradish aioli; 2 tablespoons prepared horseradish, drained and squeezed; 6 tablespoons mayo; 4 tablespoons sour cream; to taste salt and pepper; 6 hoagie buns

loftus.greg @cook_3560825

Inspired by Chef Robert Irvine

loftus.greg @cook_3560825

Inspired by Chef Robert Irvine

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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

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.