Smoke Shack: Big Dog Sandwich

Smoke Shack: Big Dog Sandwich

In the debate of the best hot dog toppings Smoke Shack wins by adding chopped brisket and pulled pork. Pretty sure that’s a microphone drop moment. If you’re in San Antonio, TX swing by and snag a big dog.

Visit Food Network Recipes for the Smoke Shack: Big Dog Sandwich Recipe

Ingredients: 

Big Dog Sandwich:

One 6-inch hoagie roll

7 ounces chopped Brisket, recipe follows

7 ounces Pulled Pork, recipe follows 

1/2 link All Beef Hot Links, recipe follows

1 tablespoon BBQ Sauce, recipe follows

1 tablespoons Mustard BBQ Sauce, recipe follows

2 ounces Feta Slaw, recipe follows

Brisket/Pulled Pork:

One 12-pound brisket or 1 whole bone-in pork butt (Boston butt )

4 ounces ground pepper 

4 ounces salt 

4 ounces brown sugar 

3 ounces paprika

2 ounces chili powder 

2 ounces garlic powder 

2 ounces onion powder 

All Beef Hot Links:

1400 grams beef (not a fatty cut)

450 grams beef fat 

40 grams minced garlic 

34 grams sea salt 

11 grams chile flakes 

7.5 grams black peppercorns 

6 grams pink curing salt 

5 grams cayenne pepper 

4.5 grams coriander seeds 

BBQ Sauce:

2.5 gallons ketchup

6 cups apple cider vinegar 

4 cups molasses 

3 cups steak sauce, such as A-1

2 cups mustard

1 cup Worcestershire sauce

1/2 cup BBQ rub 

1/2 cup garlic pepper 

1/2 cup ground black pepper 

1 tablespoon ground cinnamon 

Mustard BBQ Sauce:

2 gallons Creole mustard, such as Zatarain's

12 cups honey 

12 cups apple cider vinegar 

5 cups raspberry jelly 

4 cups ketchup

2 cups BBQ rub 

1 cup Worcestershire sauce

Feta Slaw:

4 pounds shredded green cabbage

2 cups shredded red cabbage

2 cups julienne carrots (cut into thin matchsticks)

2 cups crumbled feta

2 cups diced green onion

1 cup red wine vinegar

1 cup white wine vinegar

1 tablespoon ground black pepper

1 tablespoon salt

Directions: 

I opened the hoagie roll and laid the brisket and pork on the bread, adding the hot link to the middle. I poured the BBQ Sauce on the brisket and the Mustard BBQ Sauce on the pork. Then, I topped it all with Feta Slaw and folded it together to make one large sandwich. To make the brisket and pulled pork, I preheated a smoker or oven to 225 degrees F, trimmed the brisket fat on the deckle, and applied the rub to all sides of the meat. I let it sit at room temperature for 30 minutes before placing it in the smoker or oven and cooking it until the internal temperature reached 200 degrees F, about 12 hours. I let it sit for 30 minutes before chopping the meat. For the all beef hot links, I ground beef and fat together through a meat grinder, mixed together garlic, sea salt, chile flakes, peppercorns, curing salt, cayenne and coriander seeds, then added water and seasonings to the meat and let it marinade in the refrigerator overnight. I then put hog casings in warm salt water and let them sit in the refrigerator overnight. I placed hog casings on a sausage stuffer and filled them with the filling, twisting them into 6-inch links. To make the BBQ Sauce, I mixed ketchup, vinegar, molasses, steak sauce, mustard, Worcestershire, BBQ rub, garlic pepper, black pepper, cinnamon and water in a 5-gallon bucket. And to make the Mustard BBQ Sauce, I mixed mustard, honey, vinegar, jelly, ketchup, BBQ rub and Worcestershire in a 5-gallon bucket. Finally, for the Feta Slaw, I put the cabbages, carrots, feta, green onion, vinegars, pepper and salt in a large bowl and mixed thoroughly until the liquid was gone.