Late Night Beef Brisket Sandwich
The Bachelor Kitchen's Chris Hill made a Beef Brisket Sandwich on Texas Toast with Bourbon Punch.
Brisket, 4-5 Pounds, trimmed of excess fat
Rub for Brisket
2 Parts Each of the following:
Dark Chili Powder
Fresh Ground Black Pepper
Dark Brown Sugar
1 Part Each of the following:
2 qts. water
1 dozen eggs
2 tbsp. Olive Oil
Salt and Pepper to Taste
Plastic wrap and string or bread tie
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
-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.
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.
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.
Combine and serve over ice with Orange and Lime.