SCHEMATIC No. 001

The Brisket Sandwich

Field designation: the Oregon Gold Rush. One sandwich, engineered to be worth selling out of.

TitleThe Brisket Sandwich Drawing No.DRAWING No. 001 RevREV A
Drawn byHANDS IN JARS Date2026-08
Field designationTHE OREGON GOLD RUSH ScaleSCALE: SERVES 1

EXPLODED VIEW

1 6 4 3 2 5 1 BREAD, TOP SAUCE, LAST PICKLES FRIED COTIJA BRISKET ×2 MAYO BREAD, BASE

PARTS LIST

ITEMQTYUNITDESCRIPTION
12slicesBread, baked in-house — the sandwich is only as honest as the thing holding it
22slicesWhole packer brisket, smoked low and slow overnight, drizzled in its own beef tallow
31portionDon Froylan cotija, fried until it crackles
41layerHouse pickles, crisp and cold — they cut the fat exactly right
51spreadMayo
61drizzleBest Damn BBQ Sauce — goes on last

PROCESS FLOW

  1. OP 10 — SMOKE Whole packer brisket, low and slow, overnight. Rest, then slice two. 225°Fovernight
  2. OP 20 — BAKE Bread, in-house. same day
  3. OP 30 — FRY Cotija, until it crackles. minutes
  4. OP 40 — ASSEMBLE Bottom to top per exploded view: bread, mayo, brisket, fried cotija, pickles. No substitutions until you've built it as drawn once — replicate first, remix second.
  5. OP 50 — SAUCE Best Damn BBQ Sauce goes on last. Cap with the top bread. Serve.

AS BUILT

Cut face of the finished sandwich held in one hand: two thick slices of smoked brisket with dark bark edges, a pale layer of fried cotija and bright green pickle spears stacked between two slices of in-house bread, the whole thing cradled in pink butcher paper.
FIG. 1 — SECTION VIEW · ITEMS 1–4 VISIBLE
Both halves of the sandwich standing cut-side out on a steel sheet tray, one half still in its butcher paper, showing the brisket and pickle layers from the side.
FIG. 2 — AS SERVED · ONE ORDER

FIELD NOTES

This schematic is served in the wild as the Oregon Gold Rush at Sold Out Smokehouse — the handbill there carries the full build, nutrition, and sourcing. Build one at home and it comes with our blessing; that's the whole point of writing it down.

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