It's a BBLT. That's brisket, bacon, lettuce and tomato. And it's incredible.
Switch up your normal BLT with a BBLT. That extra "B" means even more meaty goodness in one sandwich.
Who doesn't love a good BLT sandwich? It starts with good bread and then bacon, crisp lettuce and juicy tomatoes. I'm taking it one step further by adding brisket. And then I added some melted cheese as well, because everything is better with bacon and cheese in my book.
This recipe will make a ton of brisket, so if you don't eat all of it, then freeze it.
- 1 prime grade beef brisket (10-12 pounds)
- 1/3 cup kosher salt
- 1/2 cup coarse ground pepper
- 1/4 cup garlic powder
- 1/4 cup paprika
- 12 colby jack cheese slices
- 2 large tomatoes, sliced
- 1 pound baked maple bacon
- 1 head lettuce
- 12 kaiser rolls
- In a bowl, mix together the salt, pepper, garlic and paprika, and then rub the mixture onto the brisket. Cover with foil, and allow the brisket to sit overnight in the fridge.
- Preheat the oven to 325 degrees F.
- Place the brisket in a disposable foil pan, and place it in the oven. Cook the brisket to an internal temperature of 200 degrees F (approximately 7 to 9 hours).
- Place a couple of slices of meat on 1 side of the bun, and then top with cheese. Place the bun under the broiler for 45 seconds to let the cheese melt. Top with bacon, lettuce and tomato, and then the other slice of the bun.
Note: Be sure to test the temperature on the flat or thin portion of the brisket, as it is slower to cook than the fattier (point) section of the brisket.