Tennessee Brisket Sandwiches

Ingredients:

Brine for beef brisket

• 4 liters of cold water
• 340 g of salt
• 2 cups store-bought beef broth
• 3/4 cup brown sugar
• 1/4 cup black peppercorns
• 5 sprigs of fresh parsley
• 4 cloves of garlic
• 3 bay leaves
• 1 small carrot, thinly sliced
• 1 stalk celery, thinly sliced
• 1 small onion, thinly sliced
• 1 beef brisket (3.6 kg)
• Special equipment: smoker; 350 g of hickory or other hardwood chips

Tennessee Spice Mix

• 2 cups brown sugar
• 170 g of sugar
• 1 cup cornstarch
• 1 cup paprika
• 4 tbsp chili powder
• 2 tbsp. salt
• 1 tbsp. l. ground cumin
• 2 tsp onion powder
• 2 tsp ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 1 teaspoon ground white pepper

Barbecue sauce

• 1/4 cup vegetable oil
• 1 onion, diced into medium cubes
• 1 teaspoon crushed garlic
• 1 teaspoon fresh ginger, diced into medium cubes
• 1.5 kg of ketchup
• 0.5 cup mustard
• 0.5 cup brown sauce
• 0.5 cup light brown sugar
• 0.5 cup red wine vinegar
• 0.5 cup Worcestershire sauce
• 1/4 teaspoon coarse salt
• Juice of 1 lemon
• 10 Italian crusty buns

Brown sauce

• 1 bay leaf
• 4 sprigs of fresh thyme
• 8 black peppercorns
• 30 g butter
• 1/2 cup chopped onion
• 1/4 cup chopped carrots
• 1/4 cup chopped celery
• 30 g of flour
• 3 cups beef broth
• 2 tbsp. l. tomato puree

Preparation:

1. BrineIn an 8-quart stainless steel stockpot, combine water, salt, broth, brown sugar, peppercorns, parsley, garlic, bay leaf, carrots, celery, and onion.
   
   Bring to a boil, then stir and turn off the heat. Let the brine cool completely.
2. Place the beef brisket in a glass (or stainless steel) dish and cover with brine.
   
   Cover with plastic wrap and refrigerate for 48 hours.
3. Remove the brisket from the brine and pat dry with paper towels.
   
   Spice mix: Combine brown sugar, granulated sugar, cornstarch, paprika, chili powder, salt, cumin, onion powder, black pepper, garlic powder, cayenne and white pepper in a bowl.
4. Rub the brisket on both sides with the spice mixture. Prepare the smoker. Place the brisket on the grate. Heat the smoker to 185°F (87°C). Smoke the brisket for 8 hours. Then remove it from the smoker and let it rest for at least 45 minutes.
5. Barbecue sauce:
   
   Heat a 4-quart stainless steel saucepan over medium heat until hot. Add the oil along with the onion, garlic, and ginger. Sauté for 5 minutes, then add the ketchup, mustard, brown sauce, brown sugar, vinegar, Worcestershire sauce, salt, and lemon juice. Simmer for 2 hours, stirring occasionally to prevent burning.
6. Note
   
   You can make the barbecue sauce in advance and store it in the refrigerator for up to 7 days. It can also be frozen.
7. To make the sandwiches, cut and warm Italian rolls in a toaster or nonstick skillet. Slice a generous portion of brisket for each person and place them on the toasted rolls. You can either drizzle with barbecue sauce or serve it in a bowl for dipping. Make 9 more sandwiches.
8. Note
   
   When buying beef brisket, look for a cut with a fat cap. This layer of fat and the marbling of the meat give smoked beef an amazing flavor.
   
   When carving smoked brisket, make sure each portion includes both the well-browned top pieces and the lean bottom pieces.
   
   There are many different types of home smokers, some of which use wood, wood chips, or pellets. Cooking/smoking times may vary. For this recipe, a temperature of 185°F (87°C) works best.
   
   The barbecue sauce uses classic brown sauce, but you can substitute brown gravy.

9. Brown gravy

   
   It's a broth-based sauce thickened with flour, with the addition of herbs and a selection of vegetables. They add flavor and aroma..
   
   Tie a cheesecloth bag using bay leaves, thyme, parsley stems, and peppercorns. Leave the string long enough to tie to the pan handle.
   
   In a heavy-duty medium saucepan, melt the butter over medium heat until it begins to foam. Add the onion, carrot, and celery and cook until the vegetables begin to brown, about 6 minutes, but do not brown them. Using a wooden spoon, gradually whisk in the flour until it is completely combined and forms a thick paste. Reduce the heat to low and cook until the mixture turns light brown, 4 to 5 minutes.
   
   Using a whisk, slowly add the broth and tomato puree, whisking vigorously to avoid lumps.
   
   Bring to a boil, reduce heat to low, and add seasonings. Simmer until reduced by 1/3 (you'll have about 2 cups), stirring frequently to prevent the sauce from burning on the bottom of the pan, 35–45 minutes.