Preparation:

Slice garlic brioche, spread with garlic butter mixture and toast until golden brown. Thinly slice the warm brisket and toss with barbecue sauce. Spread pommery mayonnaise onto bread bottom slice of bread. Place brisket on sandwich. Top with pickled carrot and lettuce. Spread tomato fondue mixture onto top slice of bread. Serve immediately.

Preparation:

Remove brisket and pat dry. rub generously with rub mixture. Pre-heat smoker to 225 degrees. Smoke brisket for 12-14 hours until tender. Cover with aluminum foil and allow to rest for 30 minutes prior to slicing

Preparation:

Mix all ingredients. Store in tightly covered container.

Preparation:

Mix all ingredients thoroughly.

Preparation:

Bring a large pot of salted water to a light boil. Prepare ice bath. Score roma tomatoes and place into lightly boiling water for 1 minute, remove and put directly into an ice bath. After 2 minutes remove from ice bath. Peel skins from tomatoes. Cut into quarters. With a paring knife remove all ribs and seeds.

Pre-heat oven to 225 degrees.

In a large saute pan, add drizzle of olive oil. Sweat shallots and garlic. Add tomatoes and sauce. Fold in thyme and basil leaves.

Transfer to shallow pan. Cover with parchment directly onto tomato mixture. Bake for 1 hour. Remove from oven. Remove parchment and stems from thyme. Put into blender and blend until smooth.

Mix 1/3 cup of tomato fondue with pommery mayonnaise mixture. Reserve.

Preparation:

Combine both vinegars, sugar, bay leaf, peppercorns, garlic, thyme and salt in a small pot and bring to a boil. Remove the mixture from the heat and pour through chinos, directly on the sliced carrots.

Preparation:

Heat butter in small pot, add fresh garlic cloves, allow cloves to release flavor; remove garlic. Brush butter on brioche and toast.

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