The Full Monty

I am dedicating my first post to the success of the "Full Monty" sandwich, which made its debut during the 2007 AFC Championship game between the New England Patriots and the Indianapolis Colts. While the game didn't turn out as we had hoped, the Full Monty got rave reviews. Why is called the Full Monty? A great question, but unfortunately one that cannot be answered (read: One too many Bud Lights). Here is the recipe that kept them coming back for more.

Slow Cooked Beef Brisket
6 lbs. of trimmed beef brisket
Worcestershire Sauce
1.5 cups of brown sugar
1 tbs. Dried Mustard Powder
1 tbs. Chili Powder
1 tbs. Cumin
1 tbs. Red Pepper Powder
2 cups Apple Cider
1 can of Guinness
Bottle of BBQ sauce
Can of Tomato Paste
Splash of Apple Cider Vinegar
2 Yellow Onions
8 cloves of Garlic

The night before, trim brisket(s) of fat and rub with Worcestershire sauce. In a separate bowl, combine brown sugar, mustard powder, chili powder, cumin, red pepper powder. Once mixed, use as dry rub and coat the brisket. Refrigerate overnight in slow cooker pot.

In the morning, add apple cider, Guinness, BBQ Sauce, Tomato Paste, Coder Vinegar, Yellow Onions and Garlic to Pot. Stir with a wooden spoon and turn slow cooker on low. Cook for 10 hrs.

At the end of 10 hrs, the brisket can be shredded with tongs. Personally, I do the shredding in the slow cooker to let it continue to sit in the sauce.

The proper "Full Monty" is served on a bulkie roll with a slice of Swiss cheese, some homemade slaw (recipe below) and a squirt if Thousand Island dressing.


Homemade Cole Slaw
Shredded Red and White Cabbage
Shredded Carrots
(I used a premade bag of the above ingredients to save time)
1 Red Onion, sliced thin
2 Red Hot Peppers, sliced thin
1 cup Mayo
1/2 cup Dijon mustard
2 tbs. Apple Cider Vinegar
1 Lemon, juiced
Pinch of Sugar
1 tsp. Celery seed
Several dashes of hot sauce, kosher salt, fresh ground pepper

I added all of the above ingredients into a big bowl. Depending on your taste, you can add more or less of certain ingredients. Personally, I didn't want to overdo the mayo. I cut back on mayo and added a little more Dijon mustard and an extra splash of the vinegar. Let your own taste dictate the flavor