Ingredients

Wet-Rubbed Brisket 3 tbsp (45 mL) demerara or dark brown sugar 2 tbsp (25 mL) paprika 1 tbsp (15 mL) fine sea salt 1 tsp (5 mL) smoked salt or sea salt with 2 drops liquid smoke 2 tsp (10 mL) freshly ground black pepper 1 tsp (7 mL) Dijon mustard 2 large garlic cloves, minced 1 small yellow onion, finely grated 5 to 6 lb (2.2 to 2.7 kg) piece beef brisket Sun-dried Tomato Sauce cup (125 mL) boiling water 1 small shallot, thinly sliced 1 large garlic clove 12 large dry pack sun-dried tomatoes, about 1 oz (45 g) 2 tbsp (25 mL) freshly squeezed lemon juice 1 tbsp (15 mL) olive oil 2 tbsp (25 mL) chopped fresh basil 2 tbsp (25 mL) chopped fresh parsley 2 tbsp (25 mL) demerara or dark brown sugar ⅛ tsp (0.5 mL) smoked-salt or sea salt plus 1 drop liquid smoke 1 cups (375 mL) mayonnaise, preferably olive-oil variety 10 to 12 buns such as crusty ciabata or Italian, or soft Portuguese

Description

A Large Brisket On Indirect Grilling Takes Over 3 Hours To Tenderize And Become Flavourful Enough For A Texan To Be Proud. Is It Worth It? It Is Indeed. These Sandwiches Are Piled High With Scrumptious Beef Slices And Ooze Tart-sweet, Sun-dried Tomato Sau

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