Berry Brisket Sando

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Prep Time1 hr 45 min
Cook Time16 hr 20 min


    For the Strawberry Brined Mustard Seed:

  • ½ cup mustard seed
  • ¾ cup California Giant strawberries, destemmed
  • 1 cup white balsamic vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • For the Raspberry Malibu Carrot Slaw:

  • 1 lb. multi colored Malibu baby carrots, shredded julienne (or root veg of your choice)
  • ¼ cup chive, 1” Biased Cut
  • ⅓ cup California Giant raspberries
  • ⅓ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • ½ tablespoon honey
  • ½ teaspoon celery seed
  • Salt – to taste
  • Pepper – to taste
  • For the Blueberry Aleppo Rubbed Brisket:

  • 1 cup California Giant blueberries, dehydrated & ground
  • ½ cup kosher salt
  • 3 tablespoons coarse ground black pepper
  • 2 tablespoons brown sugar
  • 1 tablespoon cinnamon
  • 2 teaspoons Aleppo pepper flake
  • 1 tablespoons granulated garlic
  • 1 tablespoon granulated onion
  • 1 tablespoon cumin
  • 1 ea beef brisket
  • For the Blackberry Guajillo BBQ Sauce:

  • 12 oz California Giant blackberries
  • 12 oz sugar, granulated
  • 1 tablespoon water
  • 1 cup ketchup
  • 1 cup blackberry jam ( From Above Recipe)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon molasses
  • ½ teaspoon cayenne
  • ½ teaspoon gaujillo powder
  • For the Sandwich Assembly:

  • 1 ea brioche hamburger bun, griddled
  • 2 tablespoon strawberry brined mustard seed
  • 5-6 oz blueberry smoked brisket, slice ¼” thick
  • 1.5 oz blackberry Aleppo BBQ sauce
  • 3 oz raspberry Malibu carrot slaw, dressed


  • For the Strawberry Brined Mustard Seed:

      • Place fresh strawberries into food processor and pulse until smooth.
      • Place the mustard seeds in a small pot, cover with cold water, and bring the liquid to a boil. Strain the mustard seeds, discarding the water, and repeat this process 3 more times.
      • In the same pot, combine .5 cup of cold water with the vinegar, sugar, salt, .5 cup of strawberry puree, and the blanched mustard seeds. Bring to a boil, and then remove from the heat. Pour the contents into a small sealable container and refrigerate it overnight.
      • When you’re ready to use the pickled mustard seeds, scoop them from the brine, straining off any excess liquid.
  • For the Raspberry Malibu Carrot Slaw:

      • In a stainless-steel bowl, with a gloved hand, rough crush raspberries into bowl. Next add mayo, mustard, vinegar, honey, seasonings and stir well to incorporate.
      • In a separate bowl add julienne carrots and chives, next add the slaw dressing 1 tbsp at a time until you get the desired consistency. I prefer mine not to be too wet, just enough to coat veggies.
      • Season to taste.
  • For the Blueberry Aleppo Rubbed Brisket:

      • For blueberry powder, place 2 cups of blueberries in food dehydrator on high for 36 hours or until completely moisture free. Once dry place in a blender and pulse until a smooth powder is formed, remove from blender, and move to a stainless-steel mixing bowl. (Pistol & Mortar can be used as well)
      • Add remaining spices into bowl with blueberry powder and whisk together until well incorporated. If needed used a gloved hand to mix while pinching to really release oils and flavors from spices, set aside.
      • Next place brisket on a large cutting board, with a sharp knife trim off any hard fat down to the lean leaving any soft fats to render.
      • Once all hard fats are removed, using a gloved hand evenly spread blueberry rub generously all over top, bottom and sides of brisket. Let sit at room temperature for 1 hour.
      • While brisket is resting, set smoker to 225 degrees. Add pellets or chips as needed, chefs’ choice on flavor, I used a tournament blend pellet.
      • Place seasoned brisket directly onto smoker rack and set timer for 16 hours.
      • At hour 14, remove brisket from smoker and gently wrap in butcher paper and return to smoker for the final 2 hours.
      • Once complete, let rest. Use immediately or portion and refrigerate as needed.
  • For the Blackberry Guajillo BBQ Sauce:

      • Gather equipment & ingredients.
      • Begin by adding top 3 ingredients into a small heavy duty sauce pot over medium heat stirring to dissolve sugar. Once at a boil reduce heat and cook for 8 to 10 minutes until reduced by a ¼ . Use a spoon to roughly muddle the blackberries as your stir. Once the bubble go from big to small and jam is slightly thick, remove from heat & pour into a prepared ice bath to cool.
      • While jam is slightly cooling, in another medium sauce pot, measure and add remaining ingredients including the jam. NOTE: Jam does not need to be completely cooled, just want to avoid the sugar from candying.
      • Once all ingredients are in pot cook over medium low heat for 10 minutes until well incorporated and has a tight BBQ sauce consistency.
      • Cool and use as needed.
  • For the sandwich assembly:

    Take toasted brioche bun bottom and layer from coast to coast with half of the mustard seed. Next gently fold smoked brisket, piling high on top of mustard seed. Now top brisket with blackberry Aleppo BBQ sauce, then the malibu carrot slaw, then finish with reaming mustard seeds & top bun.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!