We set out to make a sandwich with layers of smoky flavor, and this is the result. We smoke our brisket for at least 13 hours in a pit smoker in Texas. We top that with smoked gouda, crispy onions, mayo and BBQ sauce and serve it all on an artisan-style roll.
|Serving Weight (g)||203||Saturated Fat (g)||12||Total Carbohydrates (g)||42|
|Calories||600||Trans Fat (g)||1||Dietary Fiber (g)||2|
|Calories from Fat||310||Cholesterol (mg)||100||Sugars (g)||7|
|Fat - Total (g)||35||Sodium (mg)||1240||Proteins (g)||33|
An asterisk (*) denotes that this item is not a significant source of this vitamin or mineral.
That’s how long our brisket sits in a smoker filled with hickory smoke. Watch our Executive Chef Neville Craw explain what makes a good smoked brisket and why ours is great.