A brisket is a fantastic cut of meat with one—literally—big advantage and one disadvantage. Big advantage: it's a large piece of meat. That's because brisket is the brisket of the beef, and such an animal simply has an impressive chest between its front legs. Disadvantage: it's not a cheap cut of meat. These two factors mean that a. you sometimes can't finish an entire brisket in one sitting (yes, really, some people can't...) and b. you definitely don't want to throw this beautiful meat away. Now, you can reheat a brisket quite nicely in some gravy, but Remko Winkelaar of T-Rex Restaurant BBQ & Smokehouse in Putten had a better idea: a brisket sandwich.
Shopping list
- 600 g brisket
- 100 ml beef gravy
- 500 g sauerkraut
- 8 slices of casino white bread
- 70 ml spiced mayonnaise
- 70 ml BBQ sauce
- 70 ml mustard sauce
- 4 slices of Gouda cheese
- 100 g herb butter, melted
Also needed:
- BBQ with plenty of charcoal
- Core thermometer
- Skillet, for example Skillet L
- Heat resistant BBQ gloves
- BBQ spatula
Let's get started!
Prepare your barbecue for indirect cooking, but add enough charcoal to be able to light it later for hot and fast grilling. Heat the barbecue to 110°C (230°F) first. Preferably use a premium brand of charcoal. The Windmill Cast Iron Premium South African Black Wattle charcoal If you have a very good charcoal that burns hot and evenly, it is ideal for this recipe.
Place the remaining brisket on a generous piece of butcher paper (aluminum foil is also fine, but it tears easily and tends to stick to your meat) and pour the gravy over it. Wrap the brisket well. Heat the meat on your barbecue to an internal temperature of 75°C.
Remove the brisket from the barbecue and place it in a warm place. Either in the oven (don't turn on the oven, or the brisket will continue to cook!) or in a cooler (which will then become a warming box...). In any case, keep the brisket at the right temperature. Now heat your barbecue to 250°C (482°F). You can keep your indirect cooking setup. While you're heating the barbecue, you can place the skillet on the grate and add the sauerkraut. It will warm up as the barbecue preheats.
Cook with confidence with the Skillet L from The Windmill. Using the high-quality cast iron skillet from The Windmill Cast Iron, you can cook with confidence on all heat sources.
Slice the brisket. Spread one side of each of the eight slices of bread with the spiced mayonnaise. Top four of the slices with the warm sauerkraut and drizzle with some BBQ sauce. Place the brisket slices on the sauerkraut with BBQ sauce and drizzle some mustard over the meat. Finish with a slice of cheese and top with a slice of bread, spiced mayo side down. Spread the soft herb butter on both sides of the sandwiches. This can be a bit messy, but you can make it less messy by spreading it on one side now and the other side after the sandwich is on the BBQ.
Playing with fire is most fun when you don't burn your fingers. Use our leather BBQ gloves for!
Put on heat-resistant BBQ gloves and clean your barbecue grill with a wad of paper towels or, if the grill has burnt food residue, a ball of aluminum foil. Using a spatula, place the sandwiches on the grill and grill until golden brown and crispy on both sides. Halve the sandwiches diagonally before serving.