I participated in an Influencer Activation Program on behalf of Millenial Central Consulting for the Beef Checkoff. I received products to facilitate this review and a promotional item to thank me for participating.Basic bitches everywhere are freaking out because pumpkin spice lattes are back, as they are every year, like some sort of seasonal emotionally abusive crutch. I’m here to take that to the next level, thanks to the National Beef Board (all of these meat boards courting me makes me misty-eyed, but seriously, NBB, where’s my full cow?) with these brisket sandwiches, made with pumpkin spice mayo (WHAAAAAT), paprika and butcher spice-rubbed brisket, salami, and Melinda Mae cheese from the Mystic Cheese Company.
Before we get into the nitty gritty of the sandwich, let’s talk about the pumpkin spice mayonnaise. It’s simple and delicious, with the allspice flavors bolstered by a heavy dose of black sea salt and nutmeg. There’s no pumpkin in it, but it has all the flavors of your beloved PSL in sandwich slathering form. Just mix approximately one cup of mayonnaise, homemade or jarred, with 1 tablespoon of pumpkin pie spices, 1 teaspoon of black sea salt, and 1 teaspoon of pepper. Voila.I bought a slab of brisket the night before I wanted to make the sandwiches, and cut it into manageable pieces to sear. Before searing, I rubbed it down with chipotle paste and butcher’s spice rub from Williams Sonoma and then browned it on all sides. After that, it was into the crock pot for twelve hours along with some salami for added fat (this was the lean end of the brisket) and a tallboy of PBR to make a savory sauce.Once the beef was done, I decided to have a few friends over for lunch to celebrate the incoming weather and smirking over our beautiful foliage, as you do in New England. We ate the sandwiches on Pretzilla pretzel buns grilled in jalapeno olive oil, with extra aioli on the side for dipping- delicious and infused with the flavors of fall!