Gunpowder Brisket Sandwich

Directions

1. Trim excess fat off the brisket 

   

2. Season the brisket with Gunpowder Steak & Brisket Seasoning first and then add a dusting of Ma Deuce Steak Seasoning 

3. Let the seasoned brisket sit for at least 30 minutes 

4. In the meantime start your smoker and set it to 180-200 degrees (I used a blend of Pecan and Hickory pellets)

   

5. When your smoker comes up to temp place the brisket in the center 

6. After about 4-5 hours when you form a bark place the brisket on a long piece of aluminum foil 

7. Wrap the brisket firmly with two layers of aluminum foil (if your brisket is lean add a little beef broth in the wrapping) 

   

8. Place a meat probe in the fattest point of the brisket 

9. When the brisket reaches 200-205 degrees internal temperature pull it off the smoker and place in a dry cooler

10. Let the brisket rest 30-60 minutes (I recommend 60 minutes)

11. Slice your brisket against the grain 

    

12. I cut the bigger slices in half and put them on a burger bun 

13. Add a piece of Swiss cheese 

14. Put some coleslaw on top of the meat and cheese 

15. Place the top bun on top of the coleslaw and enjoy!