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Pulled Beef Brisket Sandwich, Pimento Cheese, Green Tomato Jalapeño Jam

The Daily Meal is spending football season getting favorite game-day and tailgating recipes from chef supporters of Taste...

The Daily Meal is spending football season getting favorite game-day and tailgating recipes from chef supporters of Taste of the NFL. This week, Chef Kenny Gilbert of Gilbert's Underground Kitchen in Jacksonville, Florida, shares his tailgate recipe for pulled beef brisket sandwich. To make sure this sandwich savors with Southern flavor, he tops it with pimento cheese and green tomato jalapeño jam. “After a long week of work,” says Gilbert, “there is nothing more that I love to do than sit on my couch and watch football. It takes me back to my days as a child hanging out with my dad getting ready to watch the game on TV. Growing up, my dad would always have a slab of ribs tucked away for me to enjoy on a few slices of white bread.” This sandwich is inspired by using leftover smoked brisket paired with pimento cheese and green tomato jalapeño jam on griddled toast with butter. Smoky, tangy cheesy goodness on crispy buttery bread. You can either make your own brisket, according to the recipe below, or use leftovers or takeout from your favorite local barbecue joint.


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Chef Kenny Gilbert on Twitter: @chefkennyg37

Chef Kenny Gilbert on Instagram: @chefkennyg

Chef Kenny Gilbert on Facebook: https://www.facebook.com/chefkennyg


For the brine and the cinnamon coffee spice rub:

  • 2 gallons water
  • 2 Cups kosher salt
  • 2 Cups brown sugar
  • 1 fifteen pound beef brisket
  • 4 Tablespoons ground cinnamon
  • 4 Tablespoons coffee, finely grounded
  • 2 Tablespoons coriander
  • 2 Tablespoons cumin
  • 2 Tablespoons dried thyme
  • 2 Tablespoons dried parsley
  • 2 Tablespoons brown sugar
  • 2 Tablespoons kosher salt

For the smoked brisket:

  • 1 fifteen brined beef brisket
  • Cinnamon coffee rub

For the pimento cheese:

  • 1/2 Cup cottage cheese
  • 1/2 Cup cream cheese
  • 1/2 Cup Cheddar, grated
  • 1/4 Cup pepper jack, grated
  • 1/4 Cup monterey jack, grated
  • 1/4 Cup cherry peppers, chopped
  • 1/4 Cup SC mustard barbecue sauce
  • 1 Teaspoon sambal chile paste
  • 1/4 Teaspoon black pepper

For the green tomato jalapeño jam:

  • 3 Cups green tomatoes, quartered
  • 2 Cups apple cider vinegar
  • 1 Cup sugar
  • 1 Cup jalapeño pepper, sliced
  • 1 Teaspoon cinnamon, ground
  • 1/4 Teaspoon crushed red pepper flakes
  • 1 Tablespoon agar agar

For the sandwich:

  • 1 stick butter
  • 10 pieces white bread
  • 1 fifteen smoked brisket, sliced


For the brine and the cinnamon coffee spice rub:

For the brine: Combine water, salt and sugar and mix well. Place brisket in large container and pour brine over brisket. Brine for 48 hours.

For the cinnamon coffee spice rub: In a bowl, thoroughly mix all spices together.


For the smoked brisket:

Preheat smoker with 1/4 bag of Kingsford charcoal, 1/2 pecan wood logs, and 1/2 black strap oak wood logs. Season brined brisket with spice rub. Place on smoker and cook for 10-12 hours or until an internal temperature of 195 degrees F. Remove and allow to rest prior to slicing. 


For the pimento cheese:

Combine all ingredients into a bowl and mix together well. 

For the green tomato jalapeño jam:

Combine all ingredients except the agar agar into a pot.

Bring to a simmer and cook until green tomatoes are soft and liquid has reduced by half.

Place tomato mixture and agar agar into a blender. Purée until smooth.

Place into fridge and chill until ready to serve.

For the sandwich:

Pre heat non-stick griddle on medium heat.

Take two pieces of bread and spread soft butter on 1 side of each slice of the bread. Place the buttered side on the preheated griddle.

Then spread 1 tablespoon of green tomato jam on each slice of bread. Now add 2 tablespoon of pimento cheese on each slice of bread. Add 4 pieces of smoked brisket or (as much as desired) to one piece of bread.

Then place the piece of bread on top of the slice containing the brisket. Place a sandwich press on top of the sandwich for approximately 20-30 seconds. Remove the press, cut in half and serve with additional Jam on the side. Repeat to make additional sandwiches with remaining bread and brisket.