#bbq #cooking #smokedmeat #meat #pitmaster #food #brisket
🥩 BRISKET
INGREDIENTS
– 1 whole packer brisket (12–16 lb)
– Yellow mustard (binder)
– Duce’s Wild Boss Blend
– Extra coarse black pepper
– Beef tallow
– Butcher paper
INSTRUCTIONS
1. Trim the brisket competition-style — clean deckle, smooth fat cap, shape it tight.
2. Light coat of yellow mustard as the binder.
3. Season heavily with Boss Blend + extra black pepper.
4. Smoke in Southern Pride at 250°F until internal hits 170°F and bark is fully set.
5. Lay butcher paper out, smear a thin layer of beef tallow, and wrap the brisket tightly (fat side up).
6. Return to smoker until probe tender (like warm butter).
7. Rest at least 1 hour while you make the onion broth.
🧅 FRENCH ONION BROTH + CARAMELIZED ONIONS
INGREDIENTS
– 4–6 yellow onions, thinly sliced
– 4 tbsp butter
– 2 tbsp olive oil
– 1 tbsp kosher salt
– 1 tsp Boss Blend or black pepper
– 3–4 garlic cloves, minced
– 1 cup dry sherry
– 4–5 cups beef stock
– Thyme sprigs
– 2 bay leaves
INSTRUCTIONS
1. Melt butter + olive oil in a large pot.
2. Add onions, salt, pepper/Boss Blend.
3. Cook low & slow for 25–35 minutes, stirring occasionally, until deep caramelized brown.
4. Add garlic → cook 1 minute.
5. Deglaze with sherry, scraping all fond. Reduce by half.
6. Add beef stock, thyme, bay leaves. Simmer 20–30 minutes.
7. Strain the broth (save separately for dunking).
8. Keep the caramelized onions separate for the sandwich topping.
🥖 GARLIC-GRUYÈRE FRENCH BREAD
INGREDIENTS
– French bread or demi-baguettes
– Garlic butter (butter + garlic + parsley + pinch of Boss Blend)
– Grated Gruyère cheese
– Black pepper
INSTRUCTIONS
1. Slice bread lengthwise.
2. Spread with garlic butter.
3. Add Gruyère.
4. Broil until melted, bubbly, lightly golden.
5. Finish with black pepper.
🍖 BUILD THE SANDWICH
INSTRUCTIONS
1. Slice brisket thin or medium (your preference for French dips).
2. Lay brisket slices onto garlic-Gruyère French bread.
3. Pile caramelized onions over the top.
4. Serve with a cup of hot French onion broth for dunking.
5. Add French fries + pickles on the side.
5 Comments
🥩 BRISKET
INGREDIENTS
– 1 whole packer brisket (12–16 lb)
– Yellow mustard (binder)
– Duce’s Wild Boss Blend
– Extra coarse black pepper
– Beef tallow
– Butcher paper
INSTRUCTIONS
1. Trim the brisket competition-style — clean deckle, smooth fat cap, shape it tight.
2. Light coat of yellow mustard as the binder.
3. Season heavily with Boss Blend + extra black pepper.
4. Smoke in Southern Pride at 250°F until internal hits 170°F and bark is fully set.
5. Lay butcher paper out, smear a thin layer of beef tallow, and wrap the brisket tightly (fat side up).
6. Return to smoker until probe tender (like warm butter).
7. Rest at least 1 hour while you make the onion broth.
🧅 FRENCH ONION BROTH + CARAMELIZED ONIONS
INGREDIENTS
– 4–6 yellow onions, thinly sliced
– 4 tbsp butter
– 2 tbsp olive oil
– 1 tbsp kosher salt
– 1 tsp Boss Blend or black pepper
– 3–4 garlic cloves, minced
– 1 cup dry sherry
– 4–5 cups beef stock
– Thyme sprigs
– 2 bay leaves
INSTRUCTIONS
1. Melt butter + olive oil in a large pot.
2. Add onions, salt, pepper/Boss Blend.
3. Cook low & slow for 25–35 minutes, stirring occasionally, until deep caramelized brown.
4. Add garlic → cook 1 minute.
5. Deglaze with sherry, scraping all fond. Reduce by half.
6. Add beef stock, thyme, bay leaves. Simmer 20–30 minutes.
7. Strain the broth (save separately for dunking).
8. Keep the caramelized onions separate for the sandwich topping.
🥖 GARLIC-GRUYÈRE FRENCH BREAD
INGREDIENTS
– French bread or demi-baguettes
– Garlic butter (butter + garlic + parsley + pinch of Boss Blend)
– Grated Gruyère cheese
– Black pepper
INSTRUCTIONS
1. Slice bread lengthwise.
2. Spread with garlic butter.
3. Add Gruyère.
4. Broil until melted, bubbly, lightly golden.
5. Finish with black pepper.
🍖 BUILD THE SANDWICH
INSTRUCTIONS
1. Slice brisket thin or medium (your preference for French dips).
2. Lay brisket slices onto garlic-Gruyère French bread.
3. Pile caramelized onions over the top.
4. Serve with a cup of hot French onion broth for dunking.
5. Add French fries + pickles on the side.
I would love a tour of this kitchen
Good Lord…! Bravo…!
This guy looks like a professional hitman😂
Unbelievable