Beef Brisket Recipe: Assemble Sandwich

Video Transcript

"Okay, now that we've cooked our meat and held it. We cooked it in the oven at 220, for about 35 to 40 minutes more. Its nice and piping hot and it's a little less chewy which makes it better for a sandwich. If it was going to be just a regular dinner meal, you could already just slice it and have it ready to go. But since its a sandwich, we want to make sure that the meat isn't chewy. There's two different ways that we have it here at Rib City. You can either do it on a corn-topped bun, which what we do is put a little bit of garlic bread and heat it up, I mean garlic butter, and heat it up. Or you can do it with garlic toast which is our signature item here at Rib City. So what we are going to do is just, wow, its nice and saucy. You can also add more sauce if it dries out while its still in the oven. So we're just going to take a scoop. What I have here is a 3 ounce scoop, depending on how many guests you have and how many pounds of meat you've cooked. Today we cooked about, I would say 20 lbs. of meat. This 3 ounce scoop is perfect for a sandwich. So on a bun, what we do is that we just leave it like that and with a sandwich we're going to just cut it. There you go, we're ready for our sandwich. Now, I'm going to show you how we do a plate presentation here at Rib City with a couple of our signature side dishes."