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||Trans Fat (g)||1||Sugars (g)||7|
|Calories||610||Cholesterol (mg)||110||Proteins (g)||35|
|Calories from Fat||320||Sodium (mg)||1230||Vitamin A (% DV)||4|
|Fat - Total (g)||35||Total Carbohydrates (g)||42||Vitamin C (% DV)||8|
|Saturated Fat (g)||12||Dietary Fiber (g)||3||Calcium (% DV)||20|
|Iron (% DV)||20|
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.