These Eagles "Philly Special" Smoked Brisket Sandwiches are a mouthwatering tribute to Philadelphia's culinary spirit and football passion, perfect for sports fans, barbecue enthusiasts, and anyone who craves bold, hearty flavors. The massive 13-pound beef brisket, lovingly seasoned with a robust Philly Special rub and smoked to perfection, creates a sandwich that's both a culinary celebration and a nod to the city's legendary football moment. With its combination of tender, smoky meat, creamy horseradish sauce, melted provolone, and fresh sliced vegetables on a soft brioche bun, this sandwich offers a symphony of salty, savory, and tangy notes that will appeal to those who appreciate complex flavor profiles and aren't afraid of an indulgent, generously proportioned meal. Whether you're hosting a game day party, feeding a hungry crowd, or simply wanting to pay homage to the Philadelphia Eagles' memorable play, these brisket sandwiches are sure to be a crowd-pleasing centerpiece that combines comfort food with gourmet craftsmanship.
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Ingredients
Main
13 lb(s) beef brisket, point and flat attached
1/4 cup(s) yellow mustard
Main
1/4 cup(s) Worcestershire sauce
green bell peppers, sliced
2 tbsp(s) prepared horseradish
Instructions
1. Remove the brisket from refrigeration and let it sit at room temperature for 1 hour before preparing.
2. Mix the Philly Special Rub ingredients in a bowl: black pepper, kosher salt, garlic powder, and onion powder.
3. Trim any excess hard fat from the brisket, leaving about 1/4 inch of fat cap.
4. Coat the entire brisket surface with yellow mustard as a binding agent for the rub.
5. Generously apply the Philly Special Rub mixture all over the brisket, ensuring complete coverage.
6. Preheat smoker to 250°F with indirect heat.
7. Place brisket in smoker with fat cap facing up, and insert meat thermometer.
8. Spritz brisket with Worcestershire sauce every 2 hours to maintain moisture.
9. Smoke brisket until internal temperature reaches 165°F (approximately 6-8 hours).
10. Wrap brisket tightly in butcher paper and return to smoker.
11. Continue smoking until internal temperature reaches 203°F (approximately 3-4 more hours).
12. Remove brisket from smoker and let rest for 1 hour.
13. Mix horseradish sauce ingredients: cream cheese, prepared horseradish, and chopped green onions.
14. Slice brisket against the grain into thin pieces.
15. Toast brioche buns lightly.
16. Assemble sandwiches: spread horseradish sauce, layer brisket, add provolone cheese, sliced green peppers, and onions.
17. Serve immediately and enjoy the Philly Special Smoked Brisket Sandwich.
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