What is Subway Pit-Smoked Brisket?
Subway Pit-Smoked Brisket is a sandwich that was launched by Subway in 2019 as a limited-time offer. The sandwich features slow-smoked brisket that is seasoned with spices and served on a soft, toasted bun. The brisket is cooked in small batches by experienced pitmasters who use traditional pit-smoking techniques to infuse the meat with flavor.
The launch of the Pit-Smoked Brisket sandwich was a marketing move by Subway to tap into the popularity of pit-smoked meat, a trend that was gaining traction in the United States. To promote the sandwich, Subway organized a taste test in Austin, Texas, where a group of local pitmasters sampled the sandwich and gave it their stamp of approval.
Since its introduction, the Pit-Smoked Brisket sandwich has received mixed reviews, with some customers praising its flavor and others criticizing its texture. However, the sandwich has remained a popular item on Subway's menu, and it continues to be offered as a limited-time offer at selected locations.
Overall, Subway Pit-Smoked Brisket is a sandwich that offers a unique flavor and a taste of traditional pit-smoked meat. While it may not be to everyone's liking, it is a popular choice for customers looking for something different at Subway.
Frequently Asked Questions about subway pit-smoked brisket
The Stampede Brisket starts with delicious beef brisket tossed in BBQ sauce, adds fresh veggies and a double helping of Canadian cheddar cheese, then finishes off with a crunch from our NEW crispy onions and a drizzle of our Smoky Honey Mustard and Sweet & Smoky BBQ sauce.
Not in a million years would I have identified this sandwich as being from Subway. This was thick-sliced, tender, moist beef brisket, with melted, smoked cheddar cheese and smoky barbecue sauce on a toasted Italian bun.
The sandwich was dry, the brisket was tough, and the sauce was lackluster. I was so disappointed that I almost cried. I mean, I was really looking forward to this sandwich, and it just didn't live up to the expectations.
Condiments & Toppings
All you really need is the brisket, BBQ sauce and some bread to put it between to make an amazing sandwich. The rest is just a bonus. But a huge bonus. Nothing you add to the sandwich should take away from the star, the brisket.
Brisket is a cut of beef that comes from the lower breast or pectoral muscles of a cow. Because this area is so well-exercised, it makes for quite a tough piece of meat that's full of connective tissue.
Beef brisket is a cut of beef that comes from the lower chest of a cow. It is one of the nine beef primal cuts. The brisket muscles support about 60% of the bodyweight of a cow, so it has a lot of tough connective tissue.
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals.
Montreal smoked meat is made with brisket. Traditionally the meat was dry-cured, rubbed with salt and spices then piled into barrels where they would marinate in their own juices for up to a month. Then, the meat was hung inside smoke houses and smoked for up to 10 hours.
Brisket has a dense, savory, beefy flavor like lean steak. When cooked properly, it is very tender with natural juices in every bite -- similar to a fattier steak like a ribeye. Smoked brisket also has the flavors of the natural wood used in the cooking process.
The slow cooking process of smoking imparts a distinct smokiness to the meat, resulting in a depth of flavor that is hard to resist. The smoke infuses the meat, creating an irresistible aroma tantalizing the senses. This smoky undertone sets smoked brisket apart and gives it a unique and delicious taste.
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals.
Montreal smoked meat is made with brisket. Traditionally the meat was dry-cured, rubbed with salt and spices then piled into barrels where they would marinate in their own juices for up to a month. Then, the meat was hung inside smoke houses and smoked for up to 10 hours.
Source of the meat
Beef brisket is a cut of beef that comes from the lower chest or pectoral muscles of a cow, while pork brisket is a cut from the lower section of a pig, near the front leg or pork picnic.
According to the USDA, Choice grade briskets are moderately marbled cuts that are high-quality but feature less fatty marbling than Prime. These cuts are superior in quality to USDA Select beef brisket. Unlike many cuts, you aren't looking for lean meat when buying brisket.
New research shows that brisket has several health benefits. Ground beef produced from the brisket contains high levels of oleic acid, which increases levels of HDL or good cholesterol in humans, Dr. Stephen Smith, Texas A&M AgriLife Research scientist, told ranchers at the recent Texas A&M Beef Cattle Short Course.
Beef brisket is known for its flavor when it's cooked in just the right way. Brisket can taste richer than other cuts, which is why you can occasionally find ground beef that incorporates brisket to boost the beefy flavor.
