Slow Smoked Brisket Bruschetta
- 10 lb brisket (untrimmed or packer)
- 8 ounce Dawgs Bark
- 18 oz french bread (loaf )
- 1 tomato
- 12 oz american cheese (pack sliced )
- 1 oz Smoked (our hot sauce)
- If you don’t know how smoking things get done you can check here to see if you want to tackle smoking meat. You can do same thing in oven just remember to catch drippings.
- Cover brisket in Dawgs Bark.
- Put brisket in food safe bag and in fridge at least overnight.
- Get you smoker stable at 220 - 240 degrees.
- Drop in brisket for approximately 20 hours. Birddog at 15 hours.
- Finger brisket for done or one dem fancy thermometers.
- Cut french bread into ½ inch slices.
- Cut slices of brisket into ¼ inch slices then about 2 inches long.
- Cut your tomato in about ¼ inch slices then quarter those.
- Quarter out a couple pieces slices of American cheese.
- Stack’em: On a cookie sheet bottom to top, french bread slice, brisket slice,and American cheese slice.
- Broil for about 4 minutes or until cheese has a good melt.
- On top of that add to each piece add tomato slice then a dab of Smoked hot sauce.
- Do whatcha gotta do!
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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.
If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn
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