Texas Smoked Brisket & Bulleit Old Fashioned

Coat the brisket with the dry brine and place in a covered container or food storage bag. Refrigerate overnight.

The next day, remove from the refrigerator and rest on the counter for 30 minutes to bring to room temperature.

Smoke the brisket at 220°F (approximately 1 hour per pound) until the internal temperature reads 200°F. Baste with Apple BBQ sauce every hour.

Remove the brisket from the smoker and let rest on a cutting board for 20 minutes.

In a bowl combine shredded cabbage, mayo, lemon juice, celery salt, a few cracks of black pepper.

Coat shallot slices in all-purpose flour and salt, shake off excess and pan-fry in 1⁄4 in. high heat vegetable oil until crispy. Remove from the pan and set aside on a paper towel until ready to use.

Thinly slice brisket into strips and toss in BBQ sauce.

Butter your bread and toast until golden brown. Stack brisket strips on baguette bottom, top with a slice of smoked provolone and broil until melted. Top with slaw and crispy shallots. Enjoy with a a Bulleit Frontier Old Fashioned.