Can I make a great bbq brisket sandwich when its too cold outside to fire-up the grill?
Absolutely! While most barbequed beef brisket sandwiches are the delicious result of low-temperature slow-smoked magic, you can easily achieve a great tasting sandwich by oven-roasting a flat-cut brisket dressed in either your favorite bbq sauce or the brisket’s own savory juices (please see our kitchen’s recipe below). FYI, the brisket is to beef as the breast is to lamb or veal, although beef brisket is sold without the bone. The brisket offers a deliciously rich beefy flavor. It presents an even, though somewhat coarser grain than most cuts of beef, and it’s an excellent choice for stew, a traditional alternative for pot roasting, and a staple in Texas-style chili. Slow-smoked bbq brisket typically starts with an untrimmed “packer’s-cut”, as is the case with most corned beef. Most recipes, however, specify a trimmed brisket, known as the “flat-cut”.
