Coarse kosher salt and coarsely ground black pepper
8 poblano peppers
1 stick (8 tablespoons) butter
16 brioche rolls, split
Smoked Cheddar, sliced or shredded
Spicy barbecue sauce
Sliced red onion, for serving
Sliced dill pickles, for serving
Steps:
Light wood in a smoker. Build a base of coals by burning down several logs until the temperature reaches 225 degrees F.
Coat the brisket on all sides with 8 ounces salt and then 8 ounces pepper, starting on the bottom and moving to the top.
Place the brisket in the smoker and smoke for 6 hours. Replenish the wood as needed to maintain a steady stream of smoke, and adjust the airflow to maintain a constant temperature of 225 to 250 degrees F.
Wrap the brisket tightly in foil and return it to the smoker until the probe of a meat thermometer easily slides through the meat (see Cook's Note). Let cool for 6 to 12 hours.
While the coals are still hot, or over a gas flame, roast the peppers until the skins are completely black, turning frequently to ensure the flesh doesn't burn. Peel the peppers under cold water, then remove the stems and seeds.
Butter the rolls on both sides and toast in a skillet over medium heat; set aside. Place the peppers in the skillet and place the cheese on top; cook until melted.
Slice the brisket 1/2-inch thick and divide it among the bottom buns. Spread with barbecue sauce. Place the peppers and cheese over the sauce. Top with onions and pickles and then the top bun. Serve immediately.
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