TENNESSEE BRISKET BARBECUE SANDWICH

Tennessee Brisket Barbecue Sandwich image

Provided by Food Network

Time P2DT11h45m

Yield 10 servings

Number Of Ingredients 37

Ingredients

1 gallon cold water
12 ounces kosher salt
2 cups canned beef stock or broth
3/4 cup brown sugar
1/4 cup whole black peppercorns
5 sprigs fresh parsley
4 cloves garlic
3 bay leaves
1 small carrot, sliced
1 celery stalk, sliced
1 small onion, sliced
One 8-pound whole beef brisket
2 cups brown sugar
6 ounces granulated sugar
1 cup cornstarch
1 cup paprika
4 tablespoons chili powder
2 tablespoons kosher salt
1 tablespoon ground cumin
2 teaspoons onion powder
2 teaspoons ground black pepper
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon ground white pepper
1/4 cup vegetable oil
1 onion, diced medium
1 teaspoon minced fresh garlic
1 teaspoon medium diced fresh ginger
56 ounces ketchup
1/2 cup mustard
1/2 cup brown sauce (see Cook's Note)
1/2 cup light brown sugar
1/2 cup red wine vinegar
1/2 cup Worcestershire sauce
1/4 teaspoon kosher salt
Juice of 1 lemon
10 crusty Italian rolls

Steps:

For the brisket brine: Put the water, salt, stock, brown sugar, peppercorns, parsley, garlic, bay leaves, carrot, celery and onion in an 8-quart stainless pot. Bring to a boil, then stir and turn off the heat. Allow the brine to completely cool.
Place the beef brisket in a glass or stainless pan and pour brine over the top of the brisket. Cover with plastic wrap and refrigerate for 48 hours.
Remove the brisket from the brine and pat off excess liquid with paper towels.
For the Tennessee rub: Mix the brown sugar, granulated sugar, cornstarch, paprika, chili powder, salt, cumin, onion powder, black pepper, garlic powder, cayenne and white pepper in a bowl.
Rub both sides of the brisket with the Tennessee rub. Set up your smoker with 3/4 pound of hard wood (preferably hickory). Put the brisket on a wire rack. Set your smoker temperature to 190 degrees F.
Smoke the brisket 8 hours. Remove the brisket from the smoker and allow it to rest for at least 45 minutes.
For the barbecue sauce: Heat a stainless steel or lined 4-quart saucepan on medium heat until the pan is hot. Add the oil along with the onions, garlic and ginger. Saute for 5 minutes, then add the ketchup, mustard, brown sauce, brown sugar, vinegar, Worcestershire, salt and lemon juice. Simmer for 2 hours, stirring occasionally to keep it from burning on the bottom. You may make your barbecue sauce ahead and keep in your refrigerator for 7 days. The sauce also freezes very well.
To make your sandwiches, slice and warm your Italian rolls in a toaster oven or nonstick pan. Cut a generous portion of brisket for each and place on a toasted roll. You can either top with the barbecue sauce or serve it on the side and dip your sandwich as you eat it. Repeat to make 9 more sandwiches.