Smokey Beef Brisket Sandwhich

Ingredients:

4 lb beef brisket from Red Door Ranch
1 tsp (5 mL) steak spice
2 tbsp (30 mL) canola oil or beef tallow, divided
6 slices Red Door Ranch bacon, chopped
1 onion, chopped
4 cloves garlic, chopped
1 cup (250 mL) beer, such as amber ale
1 cup (250 mL) barbecue sauce
2 tbsp (30 mL) brown sugar
1 tbsp (15 mL) apple cider vinegar
8 soft rolls, such as Kaiser buns
8 slices cooked Red Door Ranch bacon
1½ cups (375 mL) prepared coleslaw

Directions:

Season the brisket all over with steak spice. Heat the 1 tbsp (15 mL) oil/tallow in a large skillet set over high heat. Cook for 3 to 4 minutes per side or until well-browned. Transfer brisket to a roasting pan.

Reduce heat to medium. Cook bacon, onions and garlic for 5 to 8 minutes or until softened. Add to roasting pan along with beer, barbecue sauce, brown sugar, vinegar, and 1 cup (250 mL) water.

Roast, covered, in 325°F (160 °C) oven for 3 1/2 to 4 hours or until brisket is fork tender. Check brisket in last hour of cooking to ensure there is liquid in the bottom. Add 1 cup (250 mL) of water, if needed. (There should always be at least 1-inch/2.5 cm of liquid in the bottom of the roasting pan)

Remove brisket and let rest. Strain and remove fat from sauce. Simmer sauce for 10 to 20 minutes to reduce.

Slice brisket against the grain. Layer in brisket, sauce, bacon and some coleslaw between rolls. Serve with additional coleslaw.

Courtesy of Ontario Beef
https://ontbeef.ca/recipes/smoky-beef-brisket-sandwich/