Ingredients
- 12 each 10" Heat Pressed Flour Tortilla (10420)
- 1 1/2 cup Smoked Aioli see related recipe
- 1 1/2 lb. Beef Bacon see related recipe
- 6 cup Smoky Baked Beans, prepared
- As needed Arugula
- 24 each Tomato, thin slices
- 26 each Dill, pickle slice
Directions
- 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.
- Roll burrito style and serve.
Ingredients- 1 1/2 cup Mayonnaise
- 1 1/2 tsp. Garlic Clove, 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
- Combine mayonnaise, garlic, liquid smoke, lemon juice and herbs de province and whisk together.
- 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 lb. Beef Brisket, trimmed, cut into 1" slabs
Directions
- To make beef bacon dry rub, combine salt, sugar, pepper, garlic, chili and prague powder and mix evenly.
- Season the beef brisket and store in a large food service bag.
- Let the brisket cure for 5 days flipping the brisket once a day.
- Pre-heat smoker to 225°F and smoke brisket for 6 hours. Let the brisket cool and refrigerate.
- Slice brisket to desired bacon thickness and keep refrigerated until use.
