Smoked Brisket Cheesesteaks
Ingredients:
2 lbs beef brisket, trimmed of excess fat
1 cup apple cider vinegar
1/2 cup Worcestershire sauce
1/4 cup brown sugar
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 teaspoon salt
1 tablespoon olive oil
1 large onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
8 hoagie rolls
16 slices provolone cheese
Optional: mushrooms, sautéed onions, other peppers
Instructions:
1. Prepare the Brisket: In a large bowl, combine apple cider vinegar, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt. Add the brisket and ensure it’s fully coated in the marinade. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight.
2. Smoke the Brisket: Preheat your smoker to 225°F (107°C). Place the marinated brisket on the smoker and cook for 6-8 hours, or until the brisket reaches an internal temperature of 190-200°F (88-93°C), using your preferred smoking wood (e.g., hickory, mesquite). Wrap the brisket tightly in butcher paper or aluminum foil during the last 3-4 hours of smoking to help retain moisture.
3. Rest and Slice: Once the brisket reaches the desired temperature, remove it from the smoker and let it rest for at least 1 hour, wrapped, before slicing it against the grain into thin strips.
4. Sauté Vegetables: While the brisket is resting, heat olive oil in a large skillet over medium heat. Add the sliced onions, green bell pepper, and red bell pepper (and any optional vegetables) and sauté until softened and slightly caramelized, about 10-12 minutes.
5. Assemble the Cheesesteaks: Lightly toast the hoagie rolls. Spread a thin layer of the sautéed vegetables on the bottom half of each roll. Top with generous portions of the sliced smoked brisket. Place 2 slices of provolone cheese on top of the brisket on each roll.
6. Melt the Cheese: Place the assembled cheesesteaks on a baking sheet and broil in the oven for 1-2 minutes, or until the cheese is melted and bubbly. Alternatively, you can melt the cheese directly on the brisket by briefly placing the assembled sandwich in the still-warm smoker, or by using a kitchen torch.
7. Serve: Serve the Smoked Brisket Cheesesteaks immediately and enjoy!