Brisket Burnt Ends

Ingredients

  • 1 pc sourdough toast
  • 6 oz Smithfield® Smoke’NFast Whole Beef Brisket, large diced
  • 1 tsp barbecue spice
  • 4 oz pimento cheese
  • 2 oz Dr. Pepper® glaze
  • 1 oz pickled red onion
  • 1 oz Grillo® Pickle Slices

Dr. Pepper® Glaze

  • 1 can Dr. Pepper®
  • 8 oz pepper jelly
  • 4 oz Cattleman’s® Kansas BBQ Sauce

Pickled Red Onions

  • 2 cups red wine vinegar
  • 1 tsp salt
  • 1 Tbsp turbinado sugar
  • 2 red onions, thinly sliced
  • 2 oz red beets, rough chopped

Pimento Cheese

  • 4 oz pimentos, diced
  • 1 cup mayo
  • 1 tsp Worcestershire sauce
  • 1 tsp yellow onion, finely grated
  • 1 tsp Texas Pete® Hot Sauce
  • ¼ tsp black pepper
  • ¼ tsp sugar
  • ¼ tsp apple cider vinegar
  • 1 lb. sharp white cheddar, finely grated
  • 1 lb. sharp yellow cheddar, finely grated

Details

Product:

Smithfield® Smoke’NFast® Whole Beef Brisket

Meal Course:

Lunch

Dish Type:

Sandwich

Preparation

  1. Toast sourdough in brisket fat until golden brown.
  2. Top with pimento cheese.
  3. Deep fry diced brisket until crispy and hot, around 2 minutes. Toss with barbecue spice while still hot.
  4. Place brisket on top of pimento cheese and drizzle with Dr. Pepper® glaze.
  5. Evenly sprinkle red onion and pickle slices.

Dr. Pepper® Glaze

  1. Reduce Dr. Pepper® until thick but not burnt.
  2. Add pepper jelly and barbecue sauce and stir.

Pickled Red Onions

  1. Heat up red wine, salt and sugar until simmering.
  2. Remove from heat and pour over beets and red onions.
  3. Allow to sit at room temperature for at least an hour.

Pimento Cheese

  1. Combine all ingredients in a medium bowl and mix until thoroughly combined.
  2. Allow to sit at room temperature for at least an hour.