Nick Nesgoda
Steps
- Fire up your smoker to 250°F using Bear Mountain BBQ Chef’s Choice pellets.
- Using mustard as a binder, seasoning your brisket with salt, pepper and garlic then smoke for 10-12 hours.
- Wrap the brisket once it reaches 165°F, then remove it once it’s probe tender at 205°F. Rest for 3 hours in a cooler.
- Assemble your street corn salad – grilled corn, diced red bell pepper, diced jalapeno, diced red onion, chopped cilantro, cotija cheese lime juice and mayo.
- Make your Alabama white sauce.
- Slice your brisket against the grain then assemble the slider. In a pan, put provolone cheese, brisket, street corn, Alabama white sauce, and top with more provolone cheese.
- In a grill safe dish or tin, lay down your bottom layer of slider buns, layer provolone cheese, sliced brisket, street corn salad, Alabama white sauce, more provolone cheese and top with the top buns.
- Place back in the smoker at 325°F for 20 minutes to melt your cheese.
- Serve and enjoy!
Ingredients:
- 1 brisket
- 1 cup grilled corn
- 1 red bell pepper – diced
- ¼ cup diced jalapeno
- ¼ cup diced red onion
- 1 bunch of cilantro, chopped
- ¼ cup cotija cheese
- 1 lime – juiced
- 2 tbsp mayo
- Slider buns
- Provolone cheese
- Bear Mountain Chef's Choice Pellets
Alabama White Sauce:
- 1 cup mayo
- ¼ cup apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp brown mustard
- 2 tbsp lemon juice
- 1 tsp horseradish
- 1 tbsp chicken rub, preferably the Chica Licka Bam Bam
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