Smoked Beer Brisket Sandwich


  • 8 pounds Chef's Line® Slow Smoked Beer Brisket
  • 2 pounds Cross Valley Farms® Superfood Slaw
  • 1 cup mayonnaise
  • 2 tablespoons Rykoff Sexton® Dark Ale Mustard
  • 1 tablespoon Sriracha Pepper Sauce
  • 24 each Chef's Line® Bianco Buns


Toast Bianco Buns, set to side. Prepare dressing for slaw by combining mayonnaise, mustard and Siracha. Add to slaw mixture. 

Reheat beer brisket in boil-in pouch. Slice entire brisket, incorporate both lean and marbled pieces for sandwiches. Reserve some of the cooking liquid to keep brisket moist. Keep hot prior to assembly.  

Assemble sandwich with 4 ounce sliced brisket topped with 2 ounces of spicy slaw on a toasted Bianco Bun. 

Serve with a side of potato salad, Metro Deli® Chips or house pickles. Yield: 24 each, 6 ounce filling.