Disclosure: This post is sponsored by Arby’s and we were given gift cards to sample the new sandwich and share our honest thoughts. #paid
Smokehouse Brisket Sandwich: The Hangout
Remember when I told you that I was going to be on a Google + Hangout with Executive Chef Neville, Arby’s one and only? Well, my plans didn’t turn out the way I had hoped and for whatever technical reasons I was unable to join the chat. I did pass along my questions though and he was kind enough to answer many of them in the Hangout. Best part? I have all the videos to share with you! Just incase you didn’t remember the post, I was describing the most awesome sandwich ever to hit Arby’s, the Smokehouse Brisket Sandwich loaded with “tender brisket, smoked with real smoke from real fire for at least 13 hours.” Topped with smoked Gouda, mayo and tangy barbecue sauce finished with crunchy fried onions on a delicious bun! Is your mouth watering yet?
The Hangout Series:
1: Arby’s Smokehouse Brisket Flavor Profiles
2: The Aha Moment with Arby’s Smokehouse Brisket
3: More Detail on Arby’s Brisket
4: The Rub Used on Arby’s Brisket
5: How the BBQ sauces and mayo add to the sandwich?
6: What Kind of Wood is used to Smoke the Brisket?
7: Where is Arby’s Headed? How has Arby’s Evolved?
8: Chef Neville’s Favorite Challenges and Creations at Arby’s
9: The Process of Bringing an Idea into Arby’s Restaurants
10: Arby’s Smokehouse Brisket: Google+ Hangout (Edited Flow)
Our Version of the Brisket Sandwich
- Apple chips, for smoking
- 4 cups apple cider
- 6 cups cold water
- 1/2 cup kosher salt
- 1/4 cup brown sugar
- 1 tablespoon black peppercorns
- 2 bay leaves
- 1 (5 to-6 pound) beef brisket, fat cap 1/4 to 1/2-inch thick
For the brine: Combine the apple cider and water in a large, oval Dutch oven. Add the salt and sugar and stir until it dissolves. Add the black peppercorns and bay leaves. Add the brisket and let soak in the brine solution overnight in the refrigerator.
- 1 tablespoon kosher salt
- 1 tablespoon paprika
- 1 tablespoon freshly ground black pepper
- 1 tablespoon brown sugar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
For the rub: Combine the salt, paprika, pepper, sugar, garlic and onion powder together in a bowl.
Cider BBQ Sauce:
- 2 tablespoons butter
- 2 tablespoons spicy mustard
- 1/4 cup light molasses
- 1/4 cup apple cider
- 1 tablespoon apple cider vinegar
- Kosher salt and freshly ground black pepper
For the sauce: Add all the ingredients to a saucepan and simmer over low height until flavors are well blended.
For the brisket: Set up your smoker with apple chips using indirect heat. Heat the smoker to 275 degrees F.
Remove the brisket from the fridge. Drain from the brine and pat dry with paper towels. Place on a cookie sheet. Rub the brisket with the spice mixture.
Place the seasoned brisket fat cap side up on the grill and smoke for 2 hours with the grill lid covered. (Starting with the fat cap side up allows the fat to melt into the brisket, adding moisture and flavor.) Flip and smoke 2 more hours. Check and refill charcoal levels and apple chips throughout the smoking process, keeping the temperature at a constant 275 degrees F.
Remove the brisket from the grill and wrap in a double layer of heavy-duty aluminum foil. Place back in smoker for 1 1/2 more hours.
Remove the brisket from the smoker, unwrap the foil, brush the brisket with sauce (or serve on the side), tent with foil, and let rest for 30 – 45 minutes before slicing across the grain. Some chefs put the brisket in an empty cooler and wrap a towel around it. This sucks back in the juices so your meat is moister.
The base of this recipe came from Food Network with small tweaks made by me. You can find the original recipe here.
Once the brisket was cooked we topped with melted Velveeta, homemade onion straws, and jalapenos. It was the hit of the party!