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Bases Loaded Sandwiches: Bacon, Baloney & Brisket

Yes, everything really is bigger in Texas, which is why fans there are lining up for a massive bacon, baloney and brisket sandwich that could only come from the Lone Star State. Our version features a drizzle of KC Masterpiece® Barbecue sauce to sweeten up that smoky mountain of savory meats.
  • Yields: 6 Servings
  • Cook time: 6 h
  • Prep time: 15 minutes

Ingredients

  • 2 teaspoons Worcestershire sauce
  • 4 beef bouillon cubes
  • 1 6-pound brisket
  • ½ tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon brown sugar
  • ½ tablespoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 pound bacon
  • 12 slices baloney, about 1/4-inch-thick each
  • 4 Kaiser rolls or large hamburger buns
  • ½ cup KC Masterpiece® Original Barbecue Sauce

Instructions

Crush the beef bouillon cubes and mix with Worcestershire sauce. Cover the entire brisket with the wet rub. Mix the salt, pepper, brown sugar, smoked paprika, onion powder and garlic powder together, and rub all over the brisket.

Using Kingsford® Original Charcoal, prepare the grill for indirect cooking, situating the coals on one side of the grill. Preheat to 225°F.

Place the brisket on the grill, not directly over the coals, with fat side up. Cook for about 5 hours until the internal temperature of the brisket reaches 185–190°F. Add wood chips during the initial cooking process to increase smoke flavor.

Double a large piece of aluminum foil and place brisket, fat side down, in the center. Boat the sides of the foil and pour 1 cup of water over the brisket. Wrap aluminum foil tightly covering the entire brisket and place in the cooker for an additional 1–2 hours. The internal temperature of the brisket should reach 185–190°F when removed from the cooker.

Let the meat rest for 1–2 hours in the foil before unwrapping. Remove the brisket from the foil and slice across the grain of the meat.

While the meat is resting, preheat the oven to 400°F. Line a baking sheet with foil and top with a rack that fits inside the sheet.

Lay the bacon slices in a single layer on the rack. Bake for about 15–18 minutes, until browned but not too crisp. For your safety, please reference USDA safe cooking temperatures.

While the bacon is cooking and when the brisket is done resting, raise the temperature of the grill. Place the baloney directly over the coals, and grill until slightly charred, about 2–3 minutes per side.

To build the sandwiches, spread the bottoms of the buns with a little bit of the barbecue sauce. Add one slice of baloney, and top with about 3/4 cup chopped brisket. Add another slice of baloney, followed by 2–3 slices of bacon.

Drizzle with more sauce and close with the top half of the bun. Serve immediately.

Major League Baseball trademarks and copyrights are used with permission of Major League Baseball. Visit MLB.com.

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