David Bancroft’s Beef Brisket Melt - Exmark's Backyard Life

Ingredients

• 200 g Ancho chili powder
• 200 g Paprika
• 150 g Granulated garlic
• 500 g Fine kosher salt
• 200 g Brown sugar
• 150 g Black pepper
• 1 qt Duke’s mayonnaise
• ¾ cup Apple cider vinegar
• ¼ cup White vinegar
• 2 Garlic cloves
• ½ tbsp Creole mustard
• ½ cup Diced white onion
• 1 tbsp Black pepper
• ¾ tbsp Horseradish
• ½ tbsp Ground white pepper
• ½ tbsp Sugar
• ½ tbsp Hot sauce
• ¾ tbsp Kosher salt
• 2 tsp Coriander
• 1 tsp Cayenne
• 2 slices Thick cut buttered toast
• ¼ lb Sliced fatty brisket
• 2 slices American cheese
• 6–8 Thin sliced jalapenos
• 6–8 Pickle slices
• 2 oz Crispy hashbrowns (or potato chips)
• 1–2 oz Alabama white BBQ sauce