Brisket. A meat that I always said was overrated. The reason: the cost at a good bbq joint. The cost of goods vs. taste weren’t there for me. THEN, I started to make my own Brisket and damn, the taste…well, the taste is ON POINT! Plus, I’m not paying $20-25 per pound! However, I have already written a Brisket post, a Smoked Brisket post at that (<– Click the red if you want to see the run down!) Therefore, the creative juices had to get going for the Wells Farms Recipe Challenge. Not much doesn’t go with our BBQ Sauce, and everything goes with cheese! WHAMMY! Brisket Sandwich with Hatch Chili Cheese Sauce, at your service!
Let’s be real, I don’t have to explain why you should make this. Just look at the picture… Smoked Brisket. The most perfect BBQ Sauce. A Cheese Sauce that you can just make for chips, too! And…and a bun that will make you reevaluate your views of life.
The amazing thing, though, YOU DON’T NEED TO SMOKE THIS! Don’t get me wrong, the smoke helped carry the flavors, but the reason I say that is because I LOVE SMOKED MEATS! I’ll explain in the recipe card how to do this without a smoker. Honestly, without a smoker, you could knock this entire thing out in 2-3 hours if you needed to.
Soft French Roll: I’m a Wisco boy. That means Kwick Trip basically runs my life, and I am more than okay with that! Snag these and change your life forever. If you don’t have KT, first: Sorry. Second: get a soft, semi long roll.
Smoked (or not!) Brisket: This is a Smoked Brisket Flat. I seasoned it with our Steakhouse season…Holy. Shit.
Hatch Chili Cheese Sauce: White Cheddar and diced Hatch Chilis…what more do you want to know??
The All–American BBQ Sauce: The perfect amount of heat, sweet and savory for this sammie.
A Recipe with Two Recipes!
This Cheese sauce is just stupid. It is perfect for the Brisket Sandwich, but…but…but it may be even better as an app for some Tortilla Chips! The perfect amount of seasoning from TTGF Burger Blend and a touch of heat from the Hatch Chili’s. PLUS, REAL WISCO SHARP WHITE CHEDDAR!! There isn’t much more that can get a Midwest Cat like myself going!
BEER REVIEW COMING SOON!
Season the Brisket Sandwich like The Tailgate Foodie
- 3-4 lb. Brisket Flat
- 3 tbsp. Steakhouse Seasoning
For Hatch Chili Cheese Sauce
- 2 1/2 tbsp. Butter (unsalted)
- 2 1/2 tbsp. AP Flour
- 1 tbsp. TTGF Burger Blend
- 16 oz. Heavy Cream
- 8 oz. White Cheddar Cheese (shredded)
- 4 oz. Hatch Chilis (small chop)
- 6 French Rolls
- The All-American BBQ Sauce
- Season with Brisket with Steakhouse seasoning the night before smoking.
- (Day of) Preheat smoker to 250F. Once preheated, place Brisket on smoker. After 3 hours of smoking, check internal temperature and begin to spritz or mop.
- Smoke until internal temperature of 203F.
- **If you hit the stall (taking a long time to raise internal temp through 150-170F), wrap with aluminum foil/butcher paper until 203F.**
- Rest for 1 hour after hitting internal of 203F.
For Hatch Chili Cheese Sauce
- In sauce pan turned to medium, melt Butter. Once Butter is bubbling, slowly stir in Flour and Burger Blend.
- Once roux is made, slowly add in Cream while stirring. Once evenly incorporated, begin to add shredded Cheese while stirring Cream. When Cheese is evenly incorporated, add Hatch Chilis while stirring Cheese Sauce.
- Slice Brisket into about 24 slices.
- Stack 4 slices onto Roll. Drizzle as much Cheese Sauce as you want and then add some BBQ Sauce!
- Add some Pickles or Coleslaw for extra acid.
- Instead of Hatch Chilis, use diced Jalapenos for some heat!
- You don’t have to smoke this! Bake in oven at 275F until IT of 203F.