StovetopBarbecue
Chopped brisket sandwich
Yesterday’s packer, chopped with a little fat, a soft bun, pickles, onion. Not sliced deli beef.
Made it?
20 min · 20 min hands-on
Ingredients
1.5 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz
- leftover brisket, chopped, some fat left on1 1/2 lb
- soft buns4
- thin barbecue sauce or the meat’s own jus1/3 cup
- white onion, thin sliced1
- dill pickle, sliced1
Method
- 1
Chop the cold brisket, not slice it paper-thin. You want bark bits and fat in the pile.
- 2
Warm in a skillet with jus or a thin sauce. Do not drown it. 2–3 minutes until the edges catch.
- 3
Bun, meat, onion, pickle. If you need cheese you cooked the wrong brisket.
If you don’t have it
- Brisket → Chopped chuck burnt ends. Same idea. Lean leftover roast beef from a case is not this sandwich.
- Soft bun → Texas toast. Toast holds juice better. A baguette fights you.
Same cook, different day
Wet
You want it messy. More jus, eat over the plate. Onion still.
Chopped with bark
You have point left. More fat, less sauce. Pickle does the cutting.
On the plate
With this, try
- With this dish, try making quick pickled onions.
In the morning, or while the meat is on. Thin red onion, hot vinegar, a pinch of sugar and salt. They pink up as they sit.
15 min
- With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min
- With this dish, try making pinto beans.
Start when a packer wraps, or at the beginning of a shoulder. Soaked beans, smoked hock, onion, chili. Simmer until creamy. Salt late.
2 hr 30 min