Late Night Beef Brisket Sandwich

The Bachelor Kitchen's Chris Hill made a Beef Brisket Sandwich on Texas Toast with Bourbon Punch.

Ingredients:

Beef Brisket
Brisket, 4-5 Pounds, trimmed of excess fat
Rub for Brisket
2 Parts Each of the following:
Dark Chili Powder
Kosher Salt
Fresh Ground Black Pepper
Dark Brown Sugar
1 Part Each of the following:
Ground Cumin
Paprika
Onion Powder
Granulated Garlic
Thyme Leaves
Liquid Smoke

Poached Eggs
2 qts. water
1 dozen eggs
2 tbsp. Olive Oil
Salt and Pepper to Taste
Plastic wrap and string or bread tie

Bourbon Punch
2 Cups Unsweet Tea
1 Cup OJ
1 Cup Sour Mix
1 Cup Bourbon
1/4 Cup Peach Schnapps
1/2 Cup Southern Comfort
1/4 Cup Grenadine

Directions:

Beef Brisket
-Mix the rub ingredients, except for Liquid Smoke, and liberally coat Brisket with it. Drizzle the brisket with Liquid smoke.
-Option 1:Preheat oven to 275. Sear in a pan on medium-high on both sides, then place in roasting pan. Cover with foil to finish in your oven or on high setting in crock pot. Slow roast for 45 minutes per pound.
-Option 2:
Preheat oven to Broil. Place brisket on roasting pan under broiler for 4-5 minutes to crisp the top of the meat. Switch oven settings from broil to 275 degrees and cover with foil. Slow Roast for 45 minutes per pound.

Poached Eggs
Bring water to a simmer. Meanwhile, place an 8 in. X 8 in. square of plastic wrap over bowl and drizzle with a few drops of olive oil. Crack an egg into center of bowl and season with a sprinkle of salt and pepper. Tie the edges of plastic together at the top. Submerge in water for 3 ½ to 4 mintes. Carefully remove the bag from the water, then the egg from the bag. Serve immediately.

Bourbon Punch
Combine and serve over ice with Orange and Lime.

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