Pico's BBQ Sandwich

Presented by Frank Scibelli & Matt Berry, Midwood Smokehouse

Serves: 4

4                      Brioche Buns, buttered and toasted
1Pd                 Smoked Beef Brisket, sliced
8oz                  Pico Mayo (see recipe below)


Build the sandwich on the bottom bun from the bottom up

Layer 4oz of sliced brisket on the bottom bun

Top with 2oz of pico mayo

Serve closed with a skewer

Pico Mayo
1Cup               Pico de Gallo, liquid drained off (see recipe below)
¾ Cup             Mayo
2T                   Jalapenos, diced
T.T.                 Hot Sauce

In a medium bowl, mix all ingredients until combined

Pico de Gallo
5-6                  Roma tomatoes, small dice
1 tsp.               Salt
1-2 cups         Chopped cilantro
½                     Red onion, small dice
1                      Serrano, small dice

Juice from 1-2 limes as needed

In a medium bowl, mix until combined