Recipe by pesterer
This will be the best "Sloppy Joe" you've ever had. Make sure that you choose a beef brisket that has a good amount of marbled fat IN the beef (not the fat piece on the top....marble INSIDE the meat). Count on 10-12 hours of cooking time. This one slow cooks in the oven THEN is finished on the BBQ for the "smokey" flavor.
- 7 -8 lbs medium-fat beef brisket
- 2 -3 tablespoons montreal steak spice
- 1 cup demi-glace, cold (or a reasonable copy)
- 2 tablespoons sliced truffles (jar is fine)
- 2 cups barbecue sauce (tomato or lemon style is my fav)
- 24 excellent large hamburger buns
Directions See How It's Made
- Preheat oven to 250°F.
- Rub beef with Montreal steak spice.
- Use spoon or spatula to cover beef with a thin layer of Demi-glace.
- Place brisket FAT side UP and cover with slices of Truffle.
- Rap entire brisket in foil, two or even three times NO HOLES!
- Place brisket into a roasting pan of decent enough height to contain juices.
- Be sure the fat and Truffles are facing up in the pan.
- Cook in roasting pan in 250F oven for 10 hours. Lots of time to prep the BBQ for Hickory smoke.
- After 10 hours open the foil on the top (end to end) and tilt the brisket to get most of the juices out of the foil and into the roasting pan.RESERVE juices. Keep brisket in foil and transfer to BBQ. Use a tray to keep the brisket from falling apart or sticking. Do whatever you do to provide meat with smoke (BBQ set low with a smoker -- or an actual smoker, either is good). The key is low heat! Keep the meat covered but slightly open to promote smoke flavor. You should be able to "forget" about the meat for another 2 hours on the BBQ. If you need to tend the meat on the BBQ then its probably too hot.
- Combine 2 cups of BBQ sauce with the juices from the roasting pan (should be almost 2 cups of juice) and cook over low/med heat to simmer. Cook for 15 minutes at a good simmer -- skim as much fat as you can and keep sauce warm.
- Let Brisket sit for 20 minutes before slicing. Open foil and LIGHTLY salt the brisket. Remove as many truffle slices as you can and RESERVE. Slice ACROSS the grain of the brisket then "pull" apart meat with fingers. You can slice it all and mix in the sauce to one big bowl to combine and serve a large party easily OR slice what you need and put sauce on individual buns -- saving the rest for later use.
- Either way put around 200 grams of beef on a bun bottom and cover/smother with sauce. Add a bit of truffle and the bun top and you're ready to go. Actually, open-faced is more attractive and can be served on more occasions. Plus it shows the truffles. As a sandwich serve with corn on the cob, Potato salad or maybe "mashed" potato and a Caesar? Open-faced serve with you're favorite fancy dinner veg -- could be anything.