Sandwich Report Card: BBQ Brisket

Get the recipe for the BBQ beef brisket sandwich from The Salt Lick in Driftwood, Texas.
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The Salt Lick

The Salt Lick

The sliced beef brisket sandwich -- chef Bobby Flay’s favorite sandwich -- is cooked over an open fire and served with onions, pickles and a habanero BBQ sauce.

Photo by: Jesse Knish

Jesse Knish

In the Southwest region, 3 sandwiches go head-to-head for a chance to be the regional champion. The first contender is the BBQ Brisket sandwich from The Salt Lick in Driftwood, Texas. Get the recipe!

Sandwich: BBQ Brisket

Where to Find It: The Salt Lick
18300 FM 1826
Driftwood, TX 78619

History: In Texas, BBQ is a way of life, and The Salt Lick is the BBQ king! Known for their brisket, sausage and ribs, The Salt Lick cooks their meat over an open fire with heavy, dense oak and wet pecan shells for a nice smoky flavor. On average, The Salt Lick cooks over 750,000 lbs. of brisket per year, using the same method that owner Scott Robert’s great-grandmother used in the 1800s.

BITE Score Rating: Watch to find out.

Pull-apart loaf bread
Brisket BBQ sauce

Start by seasoning the brisket with dry rub, then throw the brisket onto an open pit and occasionally lather it with sauce. Once it’s cooked, take it off the pit and slice it. Then, break off the ends of the bread and slice out the middle section. Pour the BBQ sauce onto the bread, add the brisket to the roll, place jalapenos on top and pour more BBQ sauce on the sandwich.

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