Main Dish
BBQ Brisket Slider
Ramazzotti Wines
100 Schoolhouse Lane, Suite 110
Geyserville, CA 95441
ramazzottiwines.com
- RECIPE YEAR: 2024
- RECIPE BY: Corner Project Ales & Eats (Tom Adamian)
- YIELD: Serves 6
- PAIRS WELL WITH: Ricordo (Zinfandel Blend)
Smoked Oakridge Angus brisket with a medium spiced peppery house made barbecue sauce. A bright and tangy apple cider vinegar based coleslaw with a mildly spiced aleppo pepper aioli.
Ingredients:
- 5 pounds Brisket smoked
- 3 cups Coleslaw prepared
- 16 ounces Bbq Sauce prepared
- 6 each Burger Buns sliced
- 1 cup Aleppo Mayo prepared
- 1 cup Zinfandel poured
- 20 grams Salt rubbed
- 15 grams Black Pepper rubbed
- 15 grams Aleppo Pepper rubbed
- 3 tablespoons Apple Cider Vinegar tossed
Directions:
Prepare your brisket the night before you plan to smoke it. Rub the entire brisket with the salt, black pepper and Aleppo pepper. Place the brisket into a container in your refrigerator overnight. In the morning, fire up the smoker and maintain a constant smoker temperature of 225-250 degrees Fahrenheit. When the brisket reaches an internal temperature of 165 degrees, pull from the smoker and wrap it in parchment or butcher paper and then foil. Put the brisket back into your smoker until it reaches an internal temperature of 200-203 degrees Fahrenheit. Be patient and allow the brisket to reach this temperature. Time is not the critical component here. Patience and internal temperature are. When finished, place the wrapped brisket on a baking sheet and leave in your oven for 2 hours before refrigerating or slicing. Alternatively, the brisket can rest in a cooler. The brisket can be cooled completely, while still wrapped, in the refrigerator overnight and then sliced the next day. About an hour before you’re ready to serve the brisket, place the slices in a baking pan or large skillet and gently reheat it with your BBQ sauce. You may want to add a little water to your pan to keep the sauce from getting too thick. Serve the brisket on a toasted or warmed bun that has been dressed with your aioli. Top the brisket with your coleslaw, some of the warmed BBQ sauce and a dressed top bun.
