Brisket Sandwiches with Pimento Cheese

Ingredients

• 11.5 kg beef brisket(1500g)
• 22 tablespoon yellow mustard(30g)
• 33 tablespoon savory BBQ rub(24g)
• 41 sheet peach butcher paper(20g)
• 50.5 cup mayonnaise(120g)
• 60.5 cup cream cheese(112g)
• 70.25 cup diced pimentos(30g)
• 80.5 teaspoon paprika(1g)
• 90.5 teaspoon garlic powder(1.5g)
• 100.5 teaspoon onion powder(1.5g)
• 110.5 teaspoon Cajun seasoning(1.5g)
• 120.5 teaspoon salt(3g)
• 130.5 teaspoon black pepper(1g)
• 142 cup sharp cheddar cheese, shredded(200g)
• 158 slice brioche bread(320g)
• 162 tablespoon butter(28g)
• 170.5 cup BBQ sauce(140g)
• 180.5 cup pickles(60g)

Instructions

1. 1Preheat smoker to 250°F (120°C).
2. 2Rub the brisket with a thin layer of yellow mustard as a binder.
3. 3Coat the brisket evenly with the savory BBQ rub.
4. 4Place the brisket in the smoker and smoke for about 10 hours, or until a deep bark forms.
5. 5Wrap the brisket in peach butcher paper and continue smoking until the meat is super tender.
6. 6Remove the brisket from the smoker and let it rest.
7. 7In a bowl, mix together mayonnaise, cream cheese, diced pimentos, paprika, garlic powder, onion powder, Cajun seasoning, salt, pepper, and shredded sharp cheddar cheese until well combined to make the pimento cheese.
8. 8Melt butter in a pan and toast the brioche bread slices until golden brown.
9. 9Slice the rested brisket.
10. 10To assemble each sandwich, drizzle BBQ sauce on a slice of toasted bread, add pickles, a thick slice of brisket, a generous spread of pimento cheese, more brisket, and more BBQ sauce.
11. 11Top with another slice of toasted bread.
12. 12Grill the assembled sandwich until the bread is toasty and the pimento cheese is melted.
13. 13Serve hot.