King’s Hawaiian Smoked Bacon BBQ Brisket Sandwich with Red Wine Pickled Cabbage and Champagne Arugula

SERVES: 8 SANDWICHES • COOK TIME: 8 HOURS • PREP TIME: 15 MINUTES • ASSEMBLY TIME: 20 MINS

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Ingredients:

  • 8-10 lbs smoked beef brisket
  • 1 head red wine pickled cabbage
  • 1 package King’s Hawaiian 12 pack dinner rolls
  • ½ cup unsalted butter, melted
  • ½ bottle King’s Hawaiian® Smoked Bacon BBQ Sauce
  • 2 cups baby wild arugula
  • 1/4 cup champagne vinegar
  • 1 package King’s Hawaiian® Original Sweet Hamburger Buns
    Smoked Beef Brisket:
  • 8-10 pounds beef brisket
  • 4 tablespoons seasoning salt
  • 2 tablespoons fresh ground pepper
  • 2 tablespoons ground cumin
  • ¼ cup crushed garlic
  • ¼ cup brown sugar
  • 2 tablespoons paprika
  • 1 cup unsalted butter, melted
    Red Wine Pickled Cabbage:
  • 1 head red cabbage
  • 2 cups red wine vinegar
  • 1 cup granulated sugar

Preparation:

Smoked Beef Brisket Preparation:

STEP 1

In a large mixing bowl, combine all dry rub ingredients together.

STEP 2

Place brisket into a large cake pan and coat with the dry rub. Cover with plastic and refrigerate 4 hours.

STEP 3

Turn smoker to 300 degrees and smoke for 8 hours.

Red Wine Pickled Cabbage Preparation:

STEP 1

Carefully slice red cabbage into ¼-inch strips.

STEP 2

In a large cooking pot add red wine vinegar, sliced cabbage and sugar. Simmer over medium heat until 90 percent of liquid has evaporated.

STEP 3

Place in container and refrigerate.

Slider Preparation:

STEP 1

Remove hot smoked brisket from oven, cut into 1 oz slices and keep warm.

STEP 2

Slice King’s Hawaiian rolls in half and toast with unsalted butter.

STEP 3

Toss baby arugula in champagne vinegar in small bowl and set aside.

STEP 4

Build sliders by placing baby arugula and 2 slices of brisket on bottom bun. Drizzle 1 teaspoon of BBQ Sauce over brisket. Place 1 tablespoon of pickled cabbage on brisket. Place top toasted bun of slider on and skewer to set slider.