A-On Sunday, my first attempt at smoking a brisket was a rousing success. Compliments galore. It was tender if not juicy, rich with smoky flavor and augmented with a crisp, black, sharp and savory crust. Overall, almost perfect.
But my favorite way to eat brisket is in a sandwich, so I put it together Sunday night. This thing, too, is almost perfect, with the delicious beef providing loads of meaty satisfaction with each bite. It's topped by a blended barbecue sauce, spicy and sweet thanks to hickory, hoisin, honey and chili oil, and a homemade coleslaw of cabbage, carrot, green onion, mustard seed, almond splinters and an apple cider vinaigrette. The almost fruity-sweet notes of the sauce and the apple-ish tang in the slaw engage in a flavorful slugfest, and then the salt balance from the beef kicks in ... it's powerful stuff. The only reason this isn't a top-ranked sandwich is the bread. Regrettably, I only had plain-old Italian white bread, and while it's suited to just about any sandwich, it's too soft for this job.