Wine Varietal: Cabernet Sauvignon
12 -18 chunks of pecan wood (or hickory)
1/3 cup mayonnaise
1 1/2 tbsp Colavita Aged White Wine Vinegar
1 tbsp sugar
1 tsp dry mustard
1 tsp salt
4 cups shredded cabbage
1 1/2 cups peeled diced fresh peaches
1/2 cup fresh diced cilantro leaves
1/2 cup seeded and diced red jalapenos
1/4 cup diced purple onion
1 cup Tabasco Hot Ketchup
1/3 cup brown sugar
1/4 apple cider vinegar
1 tbsp Lea & Perrins Worchestershire Sauce
2 tsp liquid smoke
2 tsp onion powder
2 tbsp paprika
2 tsp garlic powder
2 tsp celery salt
2 tsp onion powder
1 tsp chili powder
3 lbs fresh ground flat brisket
1/2 cup melted butter
12 slices of Texas Toast bread
Place wood chunks in a bowl of water and soak for one hour.
While wood is soaking, combine slaw dressing ingredients in a bowl then cover and chill. In a large bowl combine all slaw vegetables and peaches then cover and chill. Combine BBQ Sauce ingredients in an all metal saucepan, mix well and set aside. Combine brisket rub spices and set aside.
Remove grill grate from one side of the grill and set aside. Preheat grill on a low setting until a temperature of 250 to 285F is reached. Place 3 to 4 wood chunks near the flame with tongs. Leave other wood in water as more wood is needed to generate smoke.
While grill is heating to desired temperature mix brisket rub with meat gently and evenly then form six 4 1/2 by
4 1/2 square patties. When correct temperature is obtained place patties and sauce pan on remaining grate and cook for 45 minutes. Add wood as needed.
When patties are done remove from grill and place on tray and tent with foil. Remove sauce pan and increase heat to medium high. Mix slaw dressing with slaw ingredients. Brush melted butter on each side of bread slices and place on grill to toast.
When toast is done place pattie on bread followed by BBQ sauce then cole slaw then top slice of toast. Repeat for remaining burgers and serve.