Josh Capon's BBQ Brisket Sliders

Ingredients

Cooking Directions

For the brisket:

Combine everything but the brisket in a bowl. Mix well. Rub over the surface of the brisket and wrap tightly in aluminum foil. Refrigerate overnight. Preheat oven to 300 degrees F. Place brisket in a roasting pan on a roasting rack and poke a couple of holes in the foil on the top. Cook for 4 hours. Remove from foil and let sit for about 10 minutes before carving and serving.

For the caramelized onions:

In a large saute pan, cook red onions down with the olive oil on a med heat for aboyt 20 minutes till melted and golden brown. Season with salt and pepper and set aside.

For the dijonaise:

Mix together in a mixing bowl.

Assembly:

On lightly toasted potato rolls or ciabatta bread, spread some of the dijonaise, top with the shaved brisket, onions and cheese. Place in a 350 degree oven till the cheese melts. Serve while hot.

Recipe courtesy Josh Capon.

This recipe was styled by chef Karen Pickus for Good Morning America.

For more information on Dwight's charity, go to http://www.gridirongirls4africa.com/.