The Beef -L-T

Ingredients

Directions

  1. To make one burrito, lightly warm tortilla and top with 2 tbsp. of Smoked Aioli, 2 oz. of seared Beef Bacon, ½ cup smoky baked beans, 3-finger pinch of Arugula, 2 tomato slices and 3 dill pickle slices.
  2. Roll burrito style and serve.

Ingredients

  • 1 1/2 cup Mayonnaise
  • 1 1/2 tsp. Garlic Cloves, peeled, roasted
  • 1 1/2 tsp. Liquid Smoke
  • 1 1/2 tsp. Lemon Juice
  • 1 1/2 tsp. Herbs de province
  • As Needed Smoked Salt
  • As Needed White Pepper

Directions

  1. Combine mayonnaise, garlic, liquid smoke, lemon juice and herbs de province and whisk together.
  2. Taste, and season with salt and pepper as desired.

Ingredients

  • 1 cup Kosher Salt
  • 1 cup Brown Sugar
  • 1/2 cup Black Pepper
  • 1/4 cup Granulated Garlic
  • 2 Tbsp. Chili Flakes
  • 1 tsp. Prague Powder #1
  • 12 Lbs. Beef brisket, trimmed, cut into 1" slabs

Directions

  1. To make beef bacon dry rub, combine salt, sugar, pepper, garlic, chili and prague powder and mix evenly.
  2. Season the beef brisket and store in a large food service bag.
  3. Let the brisket cure for 5 days flipping the brisket once a day.
  4. Pre-heat smoker to 225°F and smoke brisket for 6 hours. Let the brisket cool and refrigerate.
  5. Slice brisket to desired bacon thickness and keep refrigerated until use.