Epic Brisket Flat Sandwich

Ingredients:

• 1 beef Brisket Flat Half, trimmed (3 to 4 pounds)
• 2 tablespoons yellow mustard 
• 2 tablespoons Kosher salt
• 1 tablespoon coarse black pepper 
• 1 tablespoon ground white pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 4 brioche or potato rolls, toasted
• Sliced dill pickles and additional BBQ sauce (optional)

Mustard BBQ Sauce:

• 1/2 cup yellow mustard
• 1/4 cup apple cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoons honey
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon smoked paprika
• Pinch of cayenne (optional)

Coleslaw:

• 1/4 cup vegetable oil
• 1/4 cup apple cider vinegar
• 1 tablespoon mayonnaise
• 1 teaspoon granulated sugar
• 3 cups shredded cabbage 
• 1/2 cup shredded carrots
• 1/4 cup thinly sliced red bell pepper
• Salt & pepper to taste

COOKING:

1. Add hickory and post oak wood chunks, chips, pellets or charcoal to smoker according to manufacturer's instructions. Preheat smoker to 250°F.
2. Pat Brisket Flat dry with paper towels; coat with yellow mustard. Combine rub ingredients in small bowl; sprinkle and press evenly into beef Brisket on all sides and edges.
3. Insert ovenproof meat thermometer so tip is centered in thickest part of brisket, not resting in fat. Place brisket on rack in smoker according to manufacturer's instructions. Smoke 4 to 5 hours or until desired smoke flavor.
4. Carefully remove brisket from smoker after 4 to 5 hours or when temperature reaches 165°F. Wrap in butcher paper or foil and continue smoking until an internal temperature of 203°F. Rest for at least 1 hour. Slice brisket against the grain to serve.
5. To prepare mustard bbq sauce: add all ingredients to medium saucepan. Heat over meat heat 10 minutes, or until thickened slightly, stirring occasionally. Cool.
6. To prepare coleslaw: whisk together oil, vinegar, mayonnaise and sugar in large bowl. Add cabbage, carrots and bell pepper; toss to coat. Chill until serving.
7. To assemble: Place generous amount of sliced brisket on bottom buns; top with coleslaw. Add pickles and bbq sauce, if desired. Top with top buns. Serve.

Nutrition information per serving, 4 servings: 896 Calories; 45.0 g Total Fat (15.0 g Saturated Fat; 0.1 g Trans Fat; 8.6 g Polyunsaturated Fat; 15.5 g Monounsaturated Fat); 300.0 mg Cholesterol; 3765.0 mg Sodium; 43.0 g Total Carbohydrate; 5.3 g Dietary Fiber; 17.0 g Total Sugars; 13.2 g Added Sugars; 77.0 g Protein; 134.2 mg Calcium; 9.1 mg Iron; 905.0 mg Potassium; 0.5 mcg Vitamin D; 0.7 mg Riboflavin; 20.2 mg Niacin; 0.9 mg Vitamin B6; 5.2 mcg Vitamin B12; 568.0 mg Phosphorus; 17.6 mg Zinc; 92.7 mcg Selenium; 326.3 mg Choline

A serving of this recipe provides an excellent source of protein, iron, zinc, riboflavin, niacin, vitamin B6, vitamin B12, phosphorus and selenium as well as a good source of potassium.