{"id":326,"date":"2014-10-12T09:48:12","date_gmt":"2014-10-12T01:48:12","guid":{"rendered":"http:\/\/dal04.webhostcluster.com\/~bonita\/?p=326"},"modified":"2014-10-12T09:48:12","modified_gmt":"2014-10-12T01:48:12","slug":"smokehouse-brisket-sandwich-moonstruck-style","status":"publish","type":"post","link":"https:\/\/www.moonstruckbaydesigns.com\/?p=326","title":{"rendered":"Smokehouse Brisket Sandwich–Moonstruck-Style"},"content":{"rendered":"

\"Smokehouse<\/a>One of the best facts of life related to waterside living is a relatively constant flow of guests and visitors (at least until it gets cold and that north wind whips across the Bay). Even though I absolutely love to cook I also love to find shortcuts or truly premium quality readymade alternatives to my own homemade recipes–giving me more time on the deck or on the beach (or in the saddle) with my friends and family!<\/p>\n

During my military career I served as a commissary “troop” in the Air Force Commissary Service or AFCOMS. With their headquarters based at Kelly AFB, Texas, I spent a tremendous amount of time in one form or another of training (including Basic Training) in the San Antonio, Texas area. Consequently, I have gained a lifelong appreciation for all things Texan–and authentic Mexican–especially the FOOD! Having had things prepared for me like Texas-style brisket by people that genuinely knew what they were doing–I have had the pleasure of enjoying some truly wonderful meals from that area of the world in the many years since I joined the U.S. Air Force.<\/p>\n

Done correctly and with love and patience–a brisket takes a minimum of 14 to 16 hours in a smoker or slow grill to arrive at that “melt in your mouth,” “cut it with a fork” tenderness so characteristic of a true Texan’s brisket. Many people have never had brisket or have not had a good experience with brisket and staring down a 14-16 hour timeline, many more have never attempted smoking their own.<\/p>\n

One of my absolute favorite shortcuts is “Sadler’s Smokehouse” Brisket products! Serving the finest in Texas style smokehouse meats since 1948, they spend 14-16 hours smoking their briskets over a wood fire so that I do not have to and I get to spend time riding Trixie, my Quarter Horse mare, or Phantacious, my Arabian gelding, or hanging out with my “two-legged” family and friends instead. There are times that I am more than willing to devote the time necessary to smoke my own but with a quality product like Sadler’s readily available–why would I “need” to bother?<\/p>\n

Readily available online, they also are available at W-world and S-club stores making them available almost anywhere in the world.<\/p>\n

Sold refrigerated in the prepared meals and meats sections of supermarkets it takes about 15 minutes per pound in a preheated 350 degree oven to serve your guests some of the best Texas-style brisket you’ll find!\u00a0\u00a0Remove the brisket from it’s packaging, place it in a baking tin, add 1\/4 cup of water (to the 40 oz. club store size)\u00a0and seal tightly with foil. Bake until piping hot and serve just as is or in my “Smokehouse Brisket Sandwiches” with my “Muldoon Road’s Secret Sauce.”<\/p>\n

Perfect at home in the oven or on the gas or charcoal grill out by the water or a great candidate for tailgating–an extraordinary Texas-style brisket without spending 14-16 hours hovering around your smoker!<\/p>\n

As with anything, the overall quality of every ingredient determines whether you offer friends and family a truly delicious meal or…not. I have included several tips that I now routinely use after years of experimentation in the preparation of both my Smokehouse Brisket Sandwiches and my burgers in the recipe below!<\/p>\n

Smokehouse Brisket Sandwiches<\/strong><\/p>\n

Ingredients<\/strong><\/p>\n

1-40 oz. package “Sadler’s” Smokehouse Brisket<\/p>\n

2-8 pk packages of a hearty sandwich\/burger\/kaiser roll<\/p>\n

Olive Oil based margarine, for spreading on the buns for toasting<\/p>\n

Campari Tomatoes, sliced (sweetly acidic, these taste most like homegrown, summer tomatoes)<\/p>\n

Sweet White Onions (Vidalia or Walla Walla Sweets), very thinly sliced<\/p>\n

Dill pickle hamburger chips (I’m a huge fan of Heinz brand) or for a real game changer grab a jar of “Famous Dave’s Signature Spicy Pickle Chips” instead (Sweet, spicy and drop dead, “slap your Mama” awesome!)<\/p>\n

Sliced Cheeses (Photo shows American but I usually offer a full tray of Provolone, Swiss, Muenster, Colby Jack, Pepper\u00a0Jack, Chipotle Cheddar, etc. allowing folks to choose their favorites)<\/p>\n

Muldoon Secret Sauce Recipe (Check it out on another posting on Moonstruck Bay Designs)<\/p>\n

Directions<\/strong><\/p>\n

Heat the Sadler’s Brisket following the manufacturer’s directions (give the grill a try–I have found it to work just as well as the oven and, consequently, a great tailgating alternative!) If preparing the club store 40 oz. sliced brisket, you will have enough to make about 10 sandwiches with 4 oz. of meat apiece.<\/p>\n

Meanwhile, toast the buns by spreading an Olive Oil based margarine liberally (but not ridiculously thick) on the sandwich rolls (butter burns too easily) and toasting on a stove top\u00a0or a grill top<\/p>\n

Slather “Secret Sauce” on the toasted bun tops, place about 4 oz. of the prepared Sadler’s brisket on the sandwich roll bottom, add two slices of the cheese of your choice, sliced onion, Campari tomato slices and dill pickle chips.<\/p>\n

Open wide and cover the front of your shirt–you are going to LOVE this sandwich so much you probably won’t mind (too much) wearing it!<\/p>\n

Thanks, y’all! Don’t forget to share this and all my recipes with your friends and family!<\/p>\n

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